Beef and Mushroom Stew
This delicious hearty stew is a great meal idea for those colder days; it's filling and will keep you warm!
Ingredients
- 800 g stewing steak (braising steak)
- 2 tbsp flour
- 30 g butter
- 125 ml beef stock
- 125 ml red wine
- 600 g potatoes
- 400 g carrots
- 250 g onions
- 4 tomatoes
- 250 g chestnut mushrooms
- 2 garlic cloves
- 1 tbsp parsley chopped
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 300 degrees. Peel the onions and cut into quarters. Cut tomatoes into quarters. Wipe mushrooms clean and chop in half. Chop parsley and crush garlic gloves
- Trim excess fat off meat and cut into large chunks before tossing in the flour
- Melt the butter in a casserole dish to brown the meat and remove. Pour red wine in the dish to deglaze the base of the pan
- Add beef stock, browned meat, onions, mushrooms, tomatoes, garlic, parsley, salt and pepper to the pan. Stir and cover with a lid before placing in the oven to cook for 2.5 hours
- Peel and chop the carrots into thick chunks and halve the potatoes. Add these to the pan, stir well and cook for another 2.5 hours
- Garnish with parsley and serve