This deliciously rich beef stew is a great winter warmer and perfect for the colder weather.

  • Serves:
  • Prep time:
  • Cooking time:
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  • Carbs per serving:
  • 1 kilo. beef pieces
  • Salt & pepper
  • 2 tbsp. extra-virgin olive oil
  • 225g mushrooms, sliced
  • 1 small onion, chopped
  • 1 medium carrot, peeled and cut into rounds
  • 3 cloves garlic, minced
  • 1 tbsp. tomato paste
  • 6 cups beef stock
  • 1 tsp. freshly chopped rosemary (to garnish – optional)
  • Pat beef dry with paper towels and season well with salt and pepper. 
  • In a large pot over medium heat, heat oil. Working in batches, add beef and sear on all sides until golden, about 3 minutes per side. Remove from pot and repeat with remaining beef, adding more oil as necessary. 
  • To the same pot, add mushrooms and cook until golden and crispy, 5 minutes. Add onion, carrots and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato paste and and stir to coat vegetables. 
  • Add beef stock and beef to pot and season with salt and pepper. Bring to a boil and reduce heat to a simmer. Simmer until beef is tender, 50 minutes to an hour.

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