Dinner ideas

Beef and mushroom stew

The ideal comfort food.
2H 30M

This hearty beef and mushroom stew recipe, complete with bacon, parsnips and red wine, is the perfect meal for a cold day.

Looking for more beef stews and casseroles?



1.Cut beef into 4cm pieces. Place beef and flour in a large bowl; season. Toss beef to coat evenly in flour, shaking off excess.
2.Heat 1 tablespoon of the oil in a 7 litre (28-cup) cast iron or other flameproof casserole dish (see tip) over high heat. Cook beef, in batches, stirring, for 6 minutes or until browned all over; transfer each batch to a large heatproof bowl.
3.Heat remaining oil in same dish; cook mushrooms, stirring, for 2 minutes. Add shallots and celery; cook, stirring, for 5 minutes or until golden. Add garlic and marsala; cook, stirring, for 1 minute or until fragrant.
4.Return beef and any juices to dish; add stock and thyme. Season; bring to the boil. Reduce heat to low; cook, covered with a tight-fitting lid, stirring occasionally, for 1½ hours.
5.Add carrots; cook, uncovered, for a further 45 minutes or until beef is very tender and carrots are cooked.
6.Serve half the beef stew topped with extra thyme. Transfer remaining beef stew to an airtight container; cool, then store.

We used a 25cm x 33cm oval cast iron casserole dish.

Serve with lemon thyme soft polenta or, if you prefer mash side dishes, and chilli-garlic broccolini.

Refrigerate beef stew in an airtight container for up to 3 days. Freeze for up to 3 months; thaw in the fridge, then reheat in

a microwave.


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