Beef stew with mushrooms and potatoes

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Categories: Casseroles recipes, Main courses, Meat dishes

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Beef stew with mushrooms and potatoes
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Beef stew with mushrooms and potatoes

A perfect Friday night dinner for when I want to spoil my family with a good meat dish with lots of sauce, potatoes that soak up the sauce, mushrooms, which lend their own flavor to the dish, hints of garlic, and tender delicious beef.
Preparation is simple, the only thing is that you need to be patient and let it cook for a while, and you’ll be rewarded with an incredible dish that you can serve for any occasion.

 

Makes 4 servings

Ingredients:

1 kg good quality stew meat, cut into chunks
3 onions
Garlic cloves
20 champignon mushrooms
3 potatoes
1/3 cup semi dry red wine
1 heaped Tbsp sweet paprika
Pinch of cinnamon
1 Tbsp chicken bouillon
1/3 tsp ground black pepper
Salt (if needed, to taste)

Preparation:

1. Dice the onion. Heat 3 Tbsp of oil in a pot and add the onion. Sauté until golden. Slice the garlic and add to the pot with the onion and sauté for another two minutes. Slice the mushrooms and add to the pot to sauté for around a minute.

2. Prepare a deep plate with flour and toss the beef cubes in it, ensuring they are coated all around. Add the meat to the pot with the onion and sauté for a few minutes.

3.  Add the wine, cover the meat with water and add the spices.

4. Cover and cook for 1.5-2 hours. Dice the potatoes and add to the pot, gently shaking the pot to ensure the potatoes sink in the sauce, and continue cooking for another two hours, covered, or until the meat and potatoes are tender.

Served with basmati rice, restaurant-style cauliflower salad, ground meat casserole

Good to know…
You can use a variety of different cuts of beef for this, as long as they are suitable for slow cooking. You can make this two days in advance and keep refrigerated. Not freezer-friendly. Because this is a slow cook recipe, check the pot occasionally to ensure you aren’t running low on liquid in the pot.
You can make this without wine. If you want a bolder wine flavor, you can add a cup of red wine. I recommend using a wine you like to drink.
The meat needs to cook for around 3.5-4 hours.

To make in the oven: After step 3, cover and place in the oven to cook for two hours and add the potatoes, and continue cooking, covered, for another two hours.

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