Hearty beef and potato stew

August 21, 2015
Cuisine
Serves 4 People

Perfect warming stew for cold winter nights like in Canberra. Mushrooms and sweet potatoes add a healthy twist to the dish. You will fight to lick the pot!

Ingredients

  • 1 Kilogram
    beef chuck steak cut into pieces
  • 1/2 Cup
    plain flour
  • 2 Tablespoons
    Olive Oil
  • 3
    small brown onions, halved
  • 2 Pieces
    chopped garlic cloves
  • 2 Slices
    Bacon rashers, sliced coarsely
  • 2 Tablespoons
    Heston tomato sauce
  • 3 Cups
    beef stock
  • 1
    can of crushed tomatoes
  • 1/4 Cup
    worcestershire sauce
  • potatoes, chopped coarsely
  • 2
    sweet potatoes, chopped coarsely
  • 1
    red capsicum, chopped coarsely
  • 300 Grams
    button mushrooms
  • dried bay leaves
  • splash of red wine

Instructions

  1. Coat beef in flour, shake away excess. Heat oil in large heavy base saucepan or frying pan. Cook beef in batches until browned. Remove from pan

  2. Cook onion, garlic and bacon in the same pan, stirring, until bacon crisps. Add tomato sauce ( or paste) and cook, stirring for one minute.

  3. Return beef to the saucepan with beef stock, crushed tomatoes and red wine. Bring to the boil, then simmer, covered for 30 minutes stirring occasionally

  4. Add potatoes, sweet potatoes, mushrooms and capsicum to the pan. Simmer, uncovered for 1,5 hours or until beef is tender

Reviews

There are no reviews yet.

Be the first to review “Hearty beef and potato stew”