Beef and Mushroom Stew

Beef and Mushroom Stew is a great recipe to use our grass fed diced beef. It is the perfect comfort food for a cold night!

Simmer away in your slow cooker all day ready for when you get home from work, or use a pressure cooker for dinner on the table in less than one hour.

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Ingredients

• 1kg diced beef

• 400g mushrooms

• 2 onions-sliced

• 3 carrots-diced

• 2 sticks of celery-sliced

• 4 cloves of garlic -minced

• 300ml red wine

• 2 cups beef stock

• 3 sprigs fresh thyme

• 2 bay leaves

• 2 tsp beef stock powder (leave this out if your stock has salt in it)

• pepper and salt to taste

• flour to thicken
  

Step 1: Let’s Get Started

Fry onion and diced meat with a little bit of oil until browned. Add in garlic and fry for 1 minute. Careful not to burn!

Step 2

Pour in red wine, and stir to deglaze the pot.

Step 3

If using a slow cooker, transfer to slow cooker and add everything else except for flour. If using a pressure cooker, add the rest of the ingredients (except for flour) to the pan.

Step 4

Slow cooker: cook on low for 8 hours

Instant pot: cook on high pressure for 25 minutes. Let release naturally.

Step 5

Once cooked, mix some flour with water to form a paste, and add to thicken the stew.

Serve with toast or mashed potato and enjoy!

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