Recipe for simple, delicious and budget friendly Stewed Beef with Mushrooms

500 gm beef stewing meat, cut into pieces
45 ml (3 tablespoons) vegetable oil
250 ml (1 cup) beef stock
3 onions, halved and cut into thick slices
2 celery sticks, sliced
500 gm brown mushrooms, whipped clean
3 garlic cloves, finely chopped
45 ml (3 tablespoons) tomato paste
2,5 ml (1/2 teaspoon) dried thyme
salt and freshly ground black pepper to taste
15 ml (1 tablespoon) red wine vinegar
beef stock as needed
30 ml (2 tablespoons) fresh parsley, finely chopped

How to
Brown the meat in batches in 2 tablespoons of the vegetable oil and set a side. Pour the fat from the saucepan and return the saucepan to the heat. Pour in the beef stock and bring to the boil while stirring and scraping loose all the brown bits in the saucepan. Pour the beef stock over the meat that has been set aside.

Wipe the saucepan clean and heat the remaining tablespoon of olive oil. Add the onions and celery and cook until softened and beginning to brown. Add the mushrooms, garlic, tomato paste and the thyme. Add the meat with the beef stock to the saucepan. Season with salt and freshly ground black pepper and bring to a slow simmer. Add extra beef stock as needed. Cooking time should be around 2 hours.

When the meat is beautifully tender, add the red wine vinegar and correct the seasoning. Sprinkle with the finely chopped parsley. Serve with mashed potatoes and buttered green peas.

Cost per serving: R10.87

Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.

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