Beef and mushroom stew

Beef and mushroom stew recipe

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Slowly cooked beef that's so tender it just falls apart in your mouth, chunky root vegetables and a generous glug of red wine, are all reasons this stew will keep you satisfied as the nights grow longer. See method

  • Serves 4
  • 10 mins to prepare and 2 hrs 15 mins to cook
  • 451 calories / serving

Ingredients

  • 400g Tesco Finest British casserole steak
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 75g (3oz) chopped smoked bacon
  • 1 onion, chopped OR 150g baby onions, peeled
  • 2 carrots, (200g) thickly sliced
  • 2 turnips (200g) diced
  • 500ml red wine
  • 1 x 400g can chopped tomatoes
  • 250g (8oz) baby chestnut mushrooms
  • grated zest 1 large lemon
  • salt and pepper

Each serving contains

  • Energy

    1885kj
    451kcal
    23%
  • Fat

    18g 25%
  • Saturates

    5g 27%
  • Sugars

    12g 13%
  • Salt

    1g 16%

of the reference intake
Carbohydrate 16.2g Protein 34.5g Fibre 4.4g

Method

  1. Preheat the oven to gas 3, 160'C, fan 140'C. Cut the beef steak into 2cm cubes, dust with the flour and season with salt and pepper. Heat half the oil in a large heat-proof casserole and fry the beef in batches for 3-4 minutes until browned. Remove from pan with slotted spoon. Add the remaining oil and gently fry the bacon, onions, carrots and turnips, stirring for 5 minutes until golden.
  2. Add the wine and boil for 1 minute, then add the tomatoes and the beef. Bring to the boil, cover and transfer to the oven. Bake for 1½ hours. Add the mushrooms, cover and bake for a further 30 minutes until the beef and vegetables are tender.
  3. Combine the chopped parsley, garlic and lemon zest in a bowl. Serve the casserole topped with the gremolata.

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