Hearty beef stew with red wine and mushrooms

  • 3 hrs cooking
  • Serves 4
  • Print


Hearty beef stew with red wine and mushrooms
  • 2 tablespoon olive oil
  • 1.5 kilogram blade steak, cut into 2cm cubes
  • 1 (200g) brown onion, sliced thickly
  • 2 clove garlic, crushed
  • 250 gram button mushrooms, quartered
  • 2 (150g) stalks celery, trimmed, thickly sliced
  • 2 425g cans crushed tomatoes
  • 1/2 cup (125ml) dry red wine
  • 1 1/2 cup (375ml) beef stock
  • 2 (400g) potatoes, quartered
  • 2 (360g) carrots, thickly sliced
  • 2 teaspoon coarsely chopped fresh thyme
  • 200 gram green beans, trimmed
  • 200 gram yellow beans, trimmed


Hearty beef stew with red wine and mushrooms
  • 1
    Heat half the oil in a large heavy-based saucepan; cook steak, in batches, over high heat until browned.
  • 2
    Heat remaining oil in same pan. Stir onion and garlic over heat until onion softens. Add mushrooms and celery; continue stirring for 3 minutes. Return steak to pan with undrained tomatoes, wine and stock; bring to the boil. Reduce heat and simmer with saucepan lid on for 2 hours.
  • 3
    Add potato and carrot. Simmer with lid on for about 30 minutes or until steak is tender. Stir in thyme.
  • 4
    Meanwhile, boil or steam beans until just tender, then drain. Serve beans with stew.

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