Beef, mushroom and green bean stew

    Beef, mushroom and green bean stew


    2 people made this

    About this recipe: A hearty beef stew with mushrooms, potatoes, carrots and green beans.

    Serves: 6 

    • 450g chuck beef or braising steak, sliced into chunks
    • 2 tablespoons plain flour
    • 2 teaspoons vegetable oil
    • 2 onions, thinly sliced
    • 140g fresh sliced mushrooms
    • 2 cloves garlic, minced
    • 2 teaspoons tomato puree
    • 475ml beef stock
    • 500g sliced carrots
    • 2 potatoes, thinly sliced
    • 100g fresh green beans, sliced
    • 1 tablespoon cornflour
    • 1 tablespoon cold water
    • 1 tablespoon freshly chopped parsley

    Prep:15min  ›  Cook:1hr40min  ›  Ready in:1hr55min 

    1. Coat beef with flour, shaking off excess. In a large nonstick stock pot, heat oil over medium-high heat; add beef and saute until brown, approximately 5 minutes. Remove beef from stock pot and set aside.
    2. Add onions and mushrooms to stock pot and cook gently for 5 minutes. Add garlic and cook for 1 minute, continually stirring.
    3. Return cooked beef to pot; stir in tomato puree and stock. Add enough water to just cover ingredients and bring to the boil. Reduce heat to low and simmer until beef is tender, about 1 hour and 15 minutes.
    4. Skim off any foam that has accumulated on the surface of stew; add carrots, potatoes and green beans. Cover partially and simmer for 15 minutes.
    5. In a small mixing bowl, mix cornflour and cold water. Stir mixture into stew. Increase heat and boil uncovered for 1 minute. Sprinkle with parsley and serve.

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