Winter Beef Stew


800g rump steak, cut into 2cm cubes



2 tbsp olive oil

200g mushrooms, sliced

1 onion, chopped

1 carrot, chopped

2 stalks celery, sliced

3 cloves garlic, crushed

1 tbsp tomato paste

1.5L beef stock

1 tsp thyme, chopped

1 tsp rosemary, chopped


Season the beef well with salt and pepper.

Heat olive in a large pot over medium heat.

Add beef, in batches, and sear on all sides then set aside.

In the same pot, add the mushrooms and cook for 4-5 minutes until golden.

Add the onion, carrots and celery and cook for a further 5 minutes.

Add the garlic and cook until fragrant then add the tomato paste and stir to coat the vegetables.

Add the stock, thyme, rosemary, and beef to the pot and season with salt and pepper. Bring to the boil then reduce heat to a simmer.

Simmer for 50 minutes until the beef is tender.

Serves 4

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