Beef and mushroom stew

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Beef and mushroom stew

Serves 4


400g stewing beef, chopped into bite-sized chunks

1 tbsp plain flour

Salt and black pepper

2 tbsp rapeseed oil

100g smoked lardons

1 onion, chopped

3 carrots, cut into chunks

500ml red wine

1 x 400g tin of chopped tomatoes

250g chestnut mushrooms, halved


To serve:

Mashed potato

Fresh parsley, chopped


  1. Preheat the oven to 160 ̊C/140 ̊C fan/gas mark 3.
  2. Place the beef in a bowl, sprinkle over the flour and season with salt and pepper.
  3. Heat half of the oil in a large ovenproof casserole dish over a medium-high heat. Working in batches to avoid crowding the pan, cook the beef for 3-4 minutes until browned. Transfer to a plate using a slotted spoon and set aside.
  4. Heat the remaining oil in the same pan over a medium heat and cook the bacon, onion and carrots for five minutes until golden, stirring.
  5. Add the wine, bring to the boil and cook for one minute, then add the tomatoes and return the beef to the pot.
  6. Bring to the boil, cover with a lid and transfer to the oven. Cook for 11⁄2 hours, then add the mushrooms. Return to the oven for 30 minutes longer until the beef and vegetables are tender.
  7. Serve with mashed potato and a sprinkle of chopped parsley.

Per serving: 496kcals, 19.8g fat (5.6g saturated), 20.5g carbs (4.6g sugars), 37.7g protein, 4.6g fibre, 0.514g sodium