Braised Mushroom & Beef Stew

Braised Mushroom & Beef Stew

By The Weekly  ,

June 23, 2019

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Spend some time to creating this braised mushroom and beef stew on a free weekend and sit back, relax and reheat whenever you've had a long day at work.

  • Prep: 15 mins
  • Cook: 3 hrs 30 mins
  • Yields: 8 Servings


1½ kg gravy beef, trimmed, diced

¼ cup seasoned flour

¼ cup olive oil

500 g Swiss brown mushrooms

250 g streaky bacon, sliced

2 leeks, sliced

8 garlic cloves, sliced

1 tbsp smoked paprika

1½ cups red wine

400 g can diced tomatoes

1½ cups beef stock

3 sprigs rosemary

½ cup chopped parsley, plus extra to serve

Soft polenta, to serve


1Toss beef in flour, shaking off excess. In a large flameproof casserole dish, brown beef in half oil 4-5 mins. Remove.

2In the same pan, heat remaining oil on low. Saute mushrooms, bacon, leeks and garlic 8-10 mins. Add paprika and cook 1 min, stirring. Add wine to pain to deglaze.

3Return beef to pan with tomatoes, stock and rosemary. Simmer, covered, 3 hours.

4Discard rosemary stalks. Season. Stir parsley through. Serve half on polenta with extra parsley. Cool remaining and freeze (see tip).

Top Tip: Cool stew (without polenta) in fridge, then freeze for up to 2 months. Defrost in fridge overnight, bring to boil on stovetop on high. Simmer 15 mins until heated through.

Photo: Shaw