Beef, Thyme and Mushroom Winter Stew

Charmaine Lu -
  • 2 tbsp oil
  • 600g diced beef
  • 350g quartered brown mushrooms
  • 2 bay leaves
  • 2 tbsp chopped thyme
  • 320g red onions, quartered
  • 320g chopped carrots
  • 600ml veg stock
  • 4 tbsp tomato puree
  • Swede mash, to serve
  • Heat the oil in a large pan and sear the beef until browned all over. Remove from the pan and set aside. Add the mushrooms, thyme and bay leaves to the pan and cook for 5 mins, then add the garlic and onions, and cook for 5 mins more to soften.
  • Return the meat to the vegetables along with the carrots, stock and tomato paste. Season liberally, then cover with the lid and simmer for 2 hours or until the sauce has thickened and the meat is falling apart. Serve with a good grind of black pepper and a heap of mashed swede.
2 hrs 30 mins
4 serving