Italian Slow-Cooked Beef Served with Italian Couscous


Preheat the oven to 160°C/140°C fan/gas 3.

Soak the porcini mushrooms in enough boiling water to cover them for 10 minutes.

Heat 2 tbsp oil in a casserole or large saucepan with a lid over a high heat. Seal the meat, in batches until browned all over. Remove from the pan, season with salt and pepper and set aside.

Heat a little more oil in the casserole over a medium heat, add the onions and celery. Cook, stirring occasionally, for 6 minutes until softened and beginning to colour. Stir in the garlic and cook for 1 minute more, then add the porcini mushrooms and their soaking liquid. Cook until the liquid has evaporated. Add the tomato purée, stir and cook for 2 minutes until it turns deep red. Pour in the wine and bring to the boil before adding the sprigs of rosemary, tinned tomatoes, beef stock and honey. Stir well.

Return the browned beef to the casserole, cover with the lid, then place in the oven and cook for 3 hours – stirring halfway through cooking.

Prepare the couscous according to the packet instructions.

Stir the olives and chopped parsley through the casserole just before serving. Enjoy with our Italian couscous.



  • 20g dried porcini mushrooms
  • 2 tbsp olive oil for frying
  • 800g stewing steak, cut into large chunks
  • salt and pepper
  • 1 large onion, sliced
  • 2 celery sticks, chopped
  • 3 cloves garlic, sliced
  • 2 tbsp tomato purée
  • 350ml bold Italian red wine
  • 2 sprigs rosemary
  • bay leaves
  • 1 x 400g tin chopped tomatoes
  • 300ml rich beef stock
  • 1 tbsp honey
  • 1-2 pouches Ainsley Harriott Italian Couscous
  • 100g pitted olives, a mix of green and black
  • 1 tbsp chopped fresh parsley