Beef and Booze Stew

Beef and Booze Stew


3 people made this

A rich, tasty beef stew - perfect for a cold winter evening. Serve over rice, baked potatoes or simply with crusty bread to mop up all the delicious sauce.


Serves: 6 

  • 1kg chuck steak or stewing steak
  • 2 tablespoons vegetable or olive oil
  • 3 large onions, sliced
  • 250g mushrooms, cleaned and sliced
  • 2 tablespoons plain flour
  • 1 teaspoon salt
  • 1/2 teaspoon chopped fresh rosemary or marjoram
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh parsley
  • 1 bay leaf
  • Freshly ground black pepper
  • 125ml beef stock
  • 225ml red wine
  • 2 tablespoons brandy

Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

  1. Heat oil in a large heavy bottomed pot.
  2. Add steak and cook until brown; remove from pot. Cook onions and mushrooms , stirring occasionally, until onions are tender. Remove and set aside.
  3. Return steak to pot; sprinkle with flour, salt, marjoram, thyme, parsley and pepper. Stir in stock and wine. Add bay leaf. Bring to a boil; reduce heat, cover and simmer for 1 1/2 hours or until beef is tender.
  4. Stir in brandy, mushrooms and onions; heat through, stirring occasionally.

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