Ingredients

Ingredients

• 2 tbsp olive oil

• 400g/14oz stewing beef, cubed

• 700ml/1¼ pints hot water or beef stock

• 300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced

• salt and freshly ground black pepper

For the tomato salsa

• 400g/14oz vine-ripened tomatoes, each cut into eight wedges

• handful chopped fresh basil leaves

• handful chopped fresh flatleaf parsley leaves

• 1½ tsp red wine vinegar

• salt and freshly ground black pepper

To serve

• 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve

• 1 heaped tbsp butter, softened

• 40g/1½oz freshly grated parmesan

Description

Recipe Uses 2 Tbsp Olive Oil, 400g/14oz Stewing Beef, Cubed , 700ml/1¼ Pints Hot Water Or Beef Stock, 300g/10½oz Mixed Mushrooms (such As Oyster,...

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