Hearty Mushroom, Lentil, and Beef Ragu

Step 1: Soak and Sear

1. Rehydrate the Dried Mushrooms:

   • Gather Your Ingredients: Start by measuring 15g of dried porcini mushrooms. Place them in a small heatproof bowl.
   • Add Boiling Water: Boil water in a kettle or saucepan, then pour 250ml of boiling water over the mushrooms, ensuring they’re completely covered.
   • Soak: Allow the mushrooms to soak for 20-30 minutes. This process will not only soften the mushrooms but also infuse the soaking liquid with rich flavor. You can set a timer to remind you when to move on to the next step.

2. Brown the Beef:

   • Heat the Oil: In a large flameproof casserole dish, add 2 tablespoons of rapeseed oil. Heat it over medium-high heat until it shimmers. A good way to check if the oil is ready is to sprinkle a drop of water into the pan—if it sizzles, you’re good to go.
   • Add the Beef: Carefully add 800g of stewing beef, cut into chunks. Avoid overcrowding the pan, as this can lead to steaming rather than browning. If necessary, brown the beef in batches.
   • Sear the Meat: Cook the beef for 10-12 minutes, turning occasionally until it is deeply browned on all sides. This browning step is crucial for developing the flavor base of your ragu.
   • Transfer the Beef: Once browned, use a slotted spoon to transfer the beef to a bowl, leaving any rendered fat in the pan. This allows for better flavor in the next steps.

3. Cook the Chestnut Mushrooms:

   • Sauté the Mushrooms: In the same pan, add 1 tablespoon of the remaining oil. Once hot, add 300g of chopped chestnut mushrooms.
   • Brown the Mushrooms: Sauté the mushrooms for 8-10 minutes. Stir occasionally to ensure even cooking and prevent sticking. Look for a deep brown color and the moisture to evaporate, intensifying the mushroom flavor.
   • Remove and Set Aside: Once browned, remove the mushrooms from the pan and add them to the bowl with the beef.

4. Cook the Vegetables:

   • Lower the Heat: Add any remaining oil from the pan and reduce the heat to medium-low.
   • Add Aromatics: Add 1 finely chopped large onion, 2 finely chopped carrots (approximately 300g), and 2 finely chopped celery sticks to the pan.
   • Season: Sprinkle a pinch of salt over the vegetables to help draw out moisture and enhance their flavor.
   • Cook Until Softened: Sauté the mixture for 10-12 minutes, stirring occasionally. You want the onions to become translucent and the carrots and celery to soften, creating a fragrant base for the ragu.

Step 2: Combine and Simmer

1. Prepare the Rehydrated Mushrooms:

   • Drain and Chop: Once the porcini mushrooms have soaked, drain them, reserving the soaking liquid. Roughly chop the mushrooms to incorporate them into the sauce.

2. Add Ingredients to the Mixture:

   • Combine Flavors: Add the chopped rehydrated mushrooms to the vegetable mixture in the pan.
   • Add Garlic and Tomato Purée: Include 7 finely chopped garlic cloves and 100g of tomato purée. Stir well to combine.
   • Cook for Aromatics: Sauté for 3-4 minutes, allowing the garlic to become fragrant and the tomato purée to caramelize slightly, enhancing its natural sweetness.

3. Incorporate Remaining Ingredients:

   • Add Lentils: Stir in the 400g can of drained and rinsed lentils, which adds protein and heartiness to the dish.
   • Pour in Beef Stock: Add 500ml of beef stock. If you reserved the soaking liquid from the porcini mushrooms, you can add a bit of that for extra flavor (strain it to remove any grit).
   • Add Butter and Parmesan: Stir in a large knob of butter for richness and, if using, the parmesan rind. The rind will slowly release savory flavors during cooking.

4. Simmer the Ragu:

   • Bring to a Simmer: Gently bring the mixture to a simmer, stirring occasionally to prevent sticking. Look for small bubbles forming at the surface.
   • Cover and Cook: Once simmering, cover the pot with a lid and reduce the heat to low. Allow the ragu to simmer for about 3 hours. This slow cooking method allows the beef to become incredibly tender, breaking down the connective tissues.
   • Stir Occasionally: Check the ragu every 30-45 minutes. Stir gently to prevent it from sticking to the bottom of the pot. If it looks too thick, you can add a splash of water or stock.

5. Pressure Cooker Alternative:

   • Quick Cooking Option: If you’re short on time, transfer everything to a pressure cooker. Seal the lid and cook on high pressure for 1 hour. Follow the same steps for combining ingredients, but remember that the cooking time will be significantly reduced.

6. Final Touches:

   • Taste and Adjust Seasoning: After the slow cooking time, taste the ragu and adjust the seasoning with salt and pepper as needed. You may also want to add a squeeze of fresh lemon juice or a splash of vinegar to brighten the flavors.

7. Storage Instructions:

   • Cooling and Storing: Allow the ragu to cool completely before storing. Transfer any leftovers to an airtight container. This dish can be stored in the fridge for up to five days or frozen for up to three months. If freezing, ensure you label the container with the date for easy reference.
   • Reheating Tips: To reheat, thaw the ragu overnight in the refrigerator if frozen. Reheat gently on the stove over low heat, adding a little water or stock if it’s too thick.