Hearty beef and potato stew

• Sunday Feast
• Serves 4

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 kg beef chuck steak cut into pieces
• 1/2 cup plain flour
• 2 tas Olive Oil
• 3 small brown onions, halved
• 2 piece chopped garlic cloves
• 2 slice Bacon rashers, sliced coarsely
• 2 tas Heston tomato sauce
• 3 cup beef stock
• 1 can of crushed tomatoes
• 1/4 cup worcestershire sauce
• 4 none potatoes, chopped coarsely
• 2 sweet potatoes, chopped coarsely
• 1 red capsicum, chopped coarsely
• 300 gm button mushrooms
• dried bay leaves
• splash of red wine

Method

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

Published 21 August 2015. All recipes