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- Beef and Mushroom Stew
This deliciously rich beef stew is a great winter warmer and perfect for the colder weather.
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Serves:6
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Prep time:
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Cooking time:
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Phase:1
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Carbs per serving:6g
Ingredients
- 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)
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Preparations:
- 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.
