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Foodie Friday: Beef and Mushroom Stew

January 12, 2018

 

One of the comments we often get once we've finished an oven clean, is that the oven looks too good to cook in! We greatly appreciate the compliment, so we thought, for the first recipe of our Foodie Friday collection we would share a tried  and tested and much enjoyed (in The Oven Cleaning Man's house) recipe for a warming Beef and Mushroom Stew that can be cooked on top of the hob. 

 

This time of year calls for comfort food - we need lots of veggies and nutrients to fight off those winter bugs and this is just the cosy kind of meal that is a delight to enjoy at the end of the day when you've been out battling the elements and the dark chilly nights. 

 

We hope you enjoy! 

 

BEEF AND MUSHROOM STEW

 

  • 1 tablespoon olive oil

  • 1 1⁄4lbs stewing beef, cut into 1 inch cubes

  • 1 onion, chopped

  • 1-2 slices cooked crumbled bacon (optional)

  • 1 tin diced tomatoes

  • 1 Oxo cube (or similar)

  • 1/2 glass of red wine (optional)

  • salt and pepper

  • oregano

  • basil

  • 4 medium potatoes, cut into bitesize cubes (leave skin on)

  • 3 carrots, sliced

  • 2 parsnips, sliced

  • 1 leek, sliced

  • Handful of frozen peas 

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  1. Heat oil in a large pot 

  2. Saute garlic and beef until beef is browned on all sides.

  3. Add onions and cook until translucent.

  4. You can add cooked chopped bacon at this point if you like, for extra flavor.

  5. Add tomatoes, Oxo cube, wine (if using) and enough water to cover and seasonings; cover and simmer 1 hour.

  6. Add potatoes, peas and carrots and simmer 1/2 hour to 1 hour or until vegetables are tender but not mushy.

  7. Add a little cornstarch if necessary to thicken, or more water if needing to thin the sauce.

  8. Taste and reseason as necessary. Also delicious re-heated for lunch with crusty bread. 

     

     

     

     

     

     

     

     

     

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