Recipe : Beef Stew with Mushrooms and Potatoes

Servings: 3-4
750g diced beef
350g mixed mushrooms
1 large onion
2 tbsp olive oil
5 cloves minced garlic
2 carrots cut into 1inch pieces diagonally
2 potatoes quartered
365ml veal glace
2 tbsp Mutti tomato paste
2 tbsp balsamic vinegar
1 bay leaf
2 sprigs thyme
½ tsp salt
1 tsp black pepper


  1. Pat dry beef and season beef with salt and pepper.
  2. Heat a pan on medium-high heat and add 1 tbsp olive oil. Add beef and cook until the beef is browned.
  3. Remove beef from pan and add mushrooms, remove from pan after 3-4 minutes and the mushrooms are slightly charred.
  4. Add remaining oil to pan and lower the heat to medium. Add onions and garlic. Once translucent add beef and lower the flame to low heat.
  5. Add veal glace, tomato paste, balsamic vinegar, thyme and bay leaf. Cover pan with lid and cook for 1 hour.
  6. Add carrots, potatoes and mushrooms. Cook for additional 30 minutes and add remaining 1/2 cup of broth if required.
  7. Remove thyme sprigs and bay leaf.
  8. Serve with toasted sourdough bread


Recipe by Sarah Ahmed : @nourish.glow.repeat


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