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Beef Stew

Beef Stew with Mushrooms and Red Wine


  • Author: Michelle Minnaar
  • Prep Time: 30 minutes
  • Cook Time: 120 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8 1x
Scale

Ingredients

  • 450g (1lb) bacon lardons
  • 30g (1oz) butter
  • 15ml (1 tbsp) oil
  • 450g (1lb) onions, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 900g (2lbs) braising steak, cubed
  • 30ml (2 tbsp) plain flour
  • 250ml (1 cup) red wine
  • 500ml (2 cups) beef stock
  • 30ml (2 tbsp) tomato puree
  • 2 bay leaves
  • 5 thyme sprigs
  • 600g (1½ lbs) mushrooms, cleaned and chopped
  • 600g (1½ lbs) carrots, peeled and chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 170°C/fan 150°C/340°F/gas mark 3.
  2. Fry the bacon with the butter and oil in a large ovenproof casserole dish until browned.
  3. Add the onions and garlic and fry until translucent.
  4. Add the beef and fry until browned.
  5. Stir in the flour then pour in the wine, stock and tomato puree.
  6. Add the bay and thyme, then the mushrooms and carrots.
  7. Stir everything then bring the contents to a slow bubble.
  8. Place the casserole in the oven and cook for 1 hour. Lower the heat to 140°C/fan 120°C/280°F/gas mark 1 and cook for another 2 hours, or until tender.
  9. Serve with mash and greens.

Notes

  • This stew freezes well.

Nutrition

  • Serving Size: 1 serving
  • Calories: 518
  • Sugar: 7.9 g
  • Sodium: 866 mg
  • Fat: 24 g
  • Saturated Fat: 9 g
  • Carbohydrates: 18.7 g
  • Fiber: 4.3 g
  • Protein: 51.2 g
  • Cholesterol: 104 mg