Garlic and Mushroom Beef Stew

    1 hour

    3 cloves of garlic, mushrooms, red wine and tomatoes combine to make this beef stew easy and delicious for any night of the week. If you use sirloin, it won't take as long to cook but if you use stew meat, it's best to cook it longer over low heat. Serve with pasta or mashed potatoes.

    336 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 3 cloves garlic, minced
    • 650g sirloin steak
    • 225g white mushrooms or 1 tin mushrooms, with liquid
    • 225ml passata or sieved tomatoes
    • salt to taste
    • freshly ground pepper, to taste
    • 180ml red wine

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Cut beef into cubes. In a large frying pan over medium/high heat, heat the olive oil and brown beef with the garlic.
    2. Add mushrooms, passata, salt, pepper and red wine. Cook for 30 minutes or until beef is tender. Add a little more wine while cooking if desired.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (383)


    I combined a few different suggestions from reviewers and this turned out FABULOUSLY!!! I must say that I have only 3 other dishes in my "favorites" folder, so it takes a lot to get there. I'm glad to say I added my 4th after making this! I used fresh mushrooms instead of canned and added about 1/4 C of water. I added 1 beef bouillon cube and plenty of bay leaf and thyme. I used cooking sherry as my wine and also added 2 tbsp of brown sugar. I browned the beef with the oil and garlic slightly before adding the other ingredients, set the temperature to medium, covered the skillet, and cooked for about 40 minutes. The sauce cooked down and was thick and delicious. I stirred in about 2 tbsp of butter after removing from heat. I served this over mashed potatoes. THANK YOU for such a great recipe!  -  29 Jul 2007  (Review from Allrecipes US | Canada)


    Great also in the Crockpot.  -  12 Nov 2001  (Review from Allrecipes US | Canada)


    We loved this recipe!! I made a few slight modifications, I increased the wine to one cup (I used cabernet) and eliminated the mushrooms completely, as they aren't a favorite around here. Also, I found the sauce to be incredibly runny, so I added a small can of tomato paste to thicken it and it was perfect. I added a splash of olive oil, and I used one cup of Ragu Seven Herb Tomato pasta sauce, and I think the chunks of tomato really added to this recipe! It looked and tasted homemade, and my husband thought I slaved for hours in the kitchen making it! I served it over buttered noodles, as suggested, and with some homemade bread and we drank the remaining cabernet. This was wonderful and we will definitely have this again!!  -  25 Feb 2002  (Review from Allrecipes US | Canada)