Creamy Beef Stew
The perfect stew for the cold winter months. Beef is simmered with mushrooms and various seasonings until tender. Serve with mashed potatoes, rice or pasta.
Ingredients
Serves: 6
- 125g plain flour
- 1 teaspoon seasoned salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon garlic granules
- 1/2 teaspoon onion powder
- 450g diced beef stewing steak
- 4 tablespoons rapeseed oil, divided
- 1 large onion, coarsely chopped
- 750ml beef stock
- 1 (295g) tin cream of mushroom condensed soup
- 300ml skimmed milk
- 1 1/3 (300g) tins chopped mushrooms, drained
- 2 tablespoons cornflour
- 1 tablespoon water
Method
Prep:15min ›
Cook:3hr15min ›
Ready in:3hr30min
- In a large resealable plastic bag, place flour, seasoned salt, black pepper, garlic granules and onion powder. Stir the flour and seasonings together and add the beef. Seal the bag and shake several times to coat the beef with seasoned flour. Brush off excess flour.
- Heat half of the rapeseed oil in a large frying pan over medium-high heat. Fry half of the beef, turning them over until all sides are nicely browned, 5 to10 minutes. Remove the browned beef to a plate and repeat with the rest of the rapeseed oil and beef. Transfer to plate and cook and stir the onion in the hot frying pan until translucent, about 5 minutes.
- Whisk together beef stock, mushroom soup and skimmed milk until smooth. Return the beef to the frying pan together with any juices on the plate, add the mushrooms and pour the stock mixture over the beef and mushrooms. Turn heat to low and simmer until the meat is very tender, about 3 hours. For a thicker gravy, mix cornflour and water to make a smooth paste and stir into the gravy. Simmer about 2 minutes to thicken.
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Reviews & ratings
Average global rating:
(81)
Reviews in English (71)
Glad to see that your recipe finally got published, Cindy! I grew up with Mom making something like this when I was little, so this is total comfort food. Sometimes, I'll change the ingredients up and instead of beef broth and milk, I use lemon-lime soda. This is also good with a mixture of Campbell's french onion soup, Campbells beef broth and cream of mushroom soup. I also use fresh mushrooms, whatever I have on hand. If I think of it, sometimes I'll add a few spices, a bay leaf or two. It's really good. This is also very adaptable for the crockpot. Just brown the meat like the recipe states, then layer it in the crockpot with the other ingredients. I like this best over mashed potatoes but my boys like it best over steamed rice. - 16 Apr 2010 (Review from Allrecipes US | Canada)
While this is certainly not a 'fancy' recipe I'm giving it a five because of the ingredient/result ratio. This is an excellent 'poor man's stroganoff'. You get the same flavor as using a more expensive meat cut, but the seasoning and the slow simmer allow you to use stew meat and get a tender and flavorful result. The gravy cooks down beautifully and is nice and beefy without being overly salty. I used a bit more of the seasonings than was called for (personal taste) and also used an 8 oz package of fresh baby bellas instead of canned mushrooms. I followed the cooking directions faithfully and this turned out beautifully. Thanks Cindy! - 10 Aug 2010 (Review from Allrecipes US | Canada)
Cindy, what an awesome recipe! Made this over the week-end and it was a great hit. I added some sour cream at the end and served it over egg noodles. My family loved it. Thank you so much for the great recipe that will be a regular at my house time and again. - 22 Apr 2010 (Review from Allrecipes US | Canada)
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