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Beef Stew

Beef Stew with Mushrooms and Red Wine


Ingredients

Units Scale
  • 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 (1 1/2 lbs) mushrooms, cleaned and chopped
  • 600g (1 1/2 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.
  • The bay leaf works very well with the red wine in this dish, however if you can't get hold of any, feel free to use any of these bay leaf substitutes.
  • If you're looking for an alternative beef recipe, why not try these braised short ribs?
  • Prep Time: 30 minutes
  • Cook Time: 120 minutes

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