Beef, Mushroom and Carrot One-Pot
- 2 tbsp oil
- 600g diced beef steak
- 350g brown mushrooms, quartered
- 2 bay leaves
- 2 tbsp thyme leaves
- 4 small red onions, quartered
- 4 sliced garlic cloves
- 350g carrots, cut into lengths
- 600ml veg stock
- 4 tbsp sundried tomato paste
- Fry the beef in the oil until browned all over, then set aside. Add the mushrooms, bay and thyme to the pan, cook for 5 mins, then tip in the onions and garlic and cook for 5 mins more to soften.
- Return the beef to the pan and stir in the stock, carrots and tomato paste. Cover and simmer for 2 hours or until the meat is very tender and the sauce is thick and unctuous. Serve with mashed potatoes and some grated cheese, if you fancy.
2 hrs
4 serving