A filling and warming dinner recipe for Beef and Mushroom Stew – serve with creamy polenta
400g beef cubes
3 cloves garlic, crushed
8 baby onions, peeled
15ml brandy (optional)
15ml Moroccan Harissa paste*
1 tin diced tomatoes
750ml beef stock
400g portabellini mushrooms
salt and milled black pepper
10ml fresh parsley, chopped
*Alternatively substitute with Thai red beef curry paste
Heat the oil in a pan and fry the beef, in batches, for 2-3 minutes, or until browned.
Transfer the meat to a plate and fry the garlic and onions, over a low heat, for 5-7 minutes, or until the onions have softened.
Increase the heat and return the meat to the pan. Add the brandy, if using, and cook for 1 minute.
Stir in the harissa paste, tomatoes and stock and bring to a simmer.
Cover and cook over a low heat for 1 ½ hours. Stir in the mushrooms and cook for 30 minutes, or until the meat is tender.
Season with salt and pepper and top with parsley.
Serve with creamy polenta and seasonal vegetables.
Recipe provided courtesy of SAMFA – the South African Mushroom Farmer’s Association. Established in 1984, SAMFA aims to promote the South African mushroom industry and increase the consumption of fresh cultivated mushrooms.