Beef and mushroom stew recipe
Created by The Tesco Recipes team
Slowly cooked beef that's so tender it just falls apart in your mouth, chunky root vegetables and a generous glug of red wine, are all reasons this stew will keep you satisfied as the nights grow longer.
See method- Serves 4
- 10 mins to prepare and 2 hours 15 mins to cook
- 451 calories / serving
Ingredients
- 400g Tesco Finest British casserole steak
- 1 tbsp plain flour
- 2 tbsp olive oil
- 75g (3oz) chopped smoked bacon
- 1 onion, chopped OR 150g baby onions, peeled
- 2 carrots, (200g) thickly sliced
- 2 turnips (200g) diced
- 500ml red wine
- 1 x 400g can chopped tomatoes
- 250g (8oz) baby chestnut mushrooms
- 30g packet parsley
- 1 garlic clove, crushed
- grated zest 1 large lemon
- salt and pepper
Each serving contains
- Energy
- 1885kJ 451.0kcal
- Fat
- 18g
- Saturates
- 5g
- Salt
- 1.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 16.2gProtein 34.5gFibre 4.4g
Method
- Preheat the oven to gas 3, 160'C, fan 140'C. Cut the beef steak into 2cm cubes, dust with the flour and season with salt and pepper. Heat half the oil in a large heat-proof casserole and fry the beef in batches for 3-4 minutes until browned. Remove from pan with slotted spoon. Add the remaining oil and gently fry the bacon, onions, carrots and turnips, stirring for 5 minutes until golden.
- Add the wine and boil for 1 minute, then add the tomatoes and the beef. Bring to the boil, cover and transfer to the oven. Bake for 1½ hours. Add the mushrooms, cover and bake for a further 30 minutes until the beef and vegetables are tender.
- Combine the chopped parsley, garlic and lemon zest in a bowl. Serve the casserole topped with the gremolata.
- See more Beef stew recipes
