Beef, mushroom and green bean stew

    Beef, mushroom and green bean stew

    (69)
    3saves
    1hr55min


    2 people made this

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

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (69)

    Reviews in English (69)

    by
    82

    I have used an identical recipe to this for some time now, and it really has 5-star potential. A few tips: I always add more tomato paste -- closer to 2 TBSP -- and stir it into the mixture before adding the broth. Also, the vegetables need extra time to cook at the end. Bring them to a boil and reduce heat to medium or med-high (still bubbling) and cook until veggies are just softened. Return to rapid boil for cornstarch addition and reduce heat to low or turn off completely. Add parsley and let sit for about 10 mins.-- the stew will reach a wonderful consistency. Serve with warm cornbread or rolls and you are set. Yummy!!!  -  18 Jan 2006  (Review from Allrecipes US | Canada)

    by
    70

    This was an excellent recipe. I used celery in place of the green beans and added pepper and salt to the flour and added a little garlic salt to this recipe. I did simmer for about an hour and a half then added the carrots, potatoes, and celery and simmered for another hour. Great recipe! Thanks.  -  31 Jan 2006  (Review from Allrecipes US | Canada)

    by
    36

    Thank you, this is exactly what we were looking for !! We are in the midst of an ice storm and this was just the thing to warm us up. Only changes we did were to add some red wine in addition to the water, cubed the potatoes instead of slicing and used pearl onions instead of regular onions. This is a definite keeper for us !!  -  14 Jan 2007  (Review from Allrecipes US | Canada)

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