Beef and Mushroom Stew

Our diced beef is cut from premium chuck, topside and round, making it perfect for slow-cooked meals like stews, casseroles, curries and hearty pies.

Each pack comes in a convenient 1kg cryovac bag, so it's ready to go straight into your favourite recipes with no extra prep required.

One of my favourite ways to use our diced beef is this rich Beef & Mushroom Stew. I usually cook it in my Instant Pot because it's quick and easy, but it works just as well in a slow cooker.

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Ingredients

• 1kg Bluevale Homestead diced beef

• 400g mushrooms, sliced

• 2 onions, sliced

• 3 carrots, diced

• 2 celery stalks, sliced

• 4 cloves garlic, minced

• 300ml red wine

• 2 cups beef stock

• 3 sprigs fresh thyme

• 2 bay leaves

• 2 tsp beef stock powder (optional if your beef stock is already seasoned)

• Salt and freshly cracked black pepper, to taste

• 2–3 tbsp plain flour (or cornflour) mixed with a little cold water to thicken

• A splash of olive oil

Method

1. Heat a little olive oil in a large pan or your Instant Pot on sauté mode. Brown the diced beef in batches, then add the sliced onions and cook until softened.

2. Stir in the garlic and cook for 1 minute, being careful not to let it burn.

3. Pour in the red wine and scrape the bottom of the pan to deglaze, allowing all those delicious flavours to lift.

4. Add the mushrooms, carrots, celery, beef stock, thyme, bay leaves, beef stock powder (if using), salt and pepper.

Slow Cooker: Transfer everything to your slow cooker and cook on Low for 8 hours.

Instant Pot: Lock the lid and cook on High Pressure for 25 minutes, then allow the pressure to release naturally.

5. Once cooked, stir in the flour slurry a little at a time until the stew reaches your preferred consistency. Simmer for a few minutes to cook out the flour.

Serve with creamy mashed potato, crusty bread or buttered toast for the ultimate comfort meal.

Enjoy!

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