Mushroom and Beef Stew

Ok so winter is definitely here and we are all about soul-warming home cooked meals. This stew was super easy to throw together and leave simmering away on the stove on a cold Sunday afternoon. It’s a good one that goes perfectly with mashed potatoes, polenta, rice or even as the filling to a pie (I can’t believe we haven’t tried this one yet!).

(please excuse the robe, but it’s hella warm!)


  • EVOO (extra virgin olive oil)
  • 25g dried porcini mushrooms
  • 1 cup (250ml) beef stock
  • 2kg chuck steak chopped into bite size bits
  • 1 onion, chopped coarsely
  • 2 carrots finely sliced
  • 3 cloves garlic, chopped
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 1 can diced tomatoes (400grams)
  • 300 grams mushrooms of your choice roughly chopped


  1. Soak porcini mushrooms in the stock for 10-15 minutes.
  2. Brown beef over the stove top.
  3. Add onion, carrots and garlic to same dish and stir until onion is soft over a medium-low heat.
  4. Add beef, bay leaf, tomato paste, diced tomatoes and the porcini mushrooms and stock to the dish. Bring to the boil.
  5. Reduce heat to medium-low and cook covered for 40 minutes.
  6. Add your other mushrooms and cook for another 50 minutes partially covered. Check to see if mushrooms are cooked through, season and serve.

20170612_184558.jpg(Served above on a bed of buttery mashed sweet potato with peas and brocollini)


2 thoughts on “Mushroom and Beef Stew

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