Winter Walnut and Beef Stew

Winter Walnut and Beef Stew


23 people made this

Perfect for a cold night this stew has a flavoursone mix of beed, capsicum, onion, mushrooms and walnuts. Serve with rice, mashed potato or crusty bread.

Helen Scammell

Serves: 8 

  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 1 kg diced chuck or casserole steak
  • 1 clove garlic, crushed
  • 1 large red capsicum, cut into strips
  • 1 large onion, cut in strips
  • 1 1/2 cups (175g) walnuts
  • 1 cup (225ml) tomato juice
  • salt and freshly ground black pepper, to taste
  • 70g mushrooms, sliced

Preparation:30min  ›  Cook:1hour50min  ›  Ready in:2hours20min 

  1. In a large pan, melt butter in oil over medium heat. Cook meat until browned on all sides. Remove with slotted spoon to a warmed dish.
  2. Place garlic, capsicum and onion in remaining oil and lightly fry until onion is translucent. Return meat to pan; lightly mix together. Stir in walnuts, and cook and stir for one minute.
  3. Stir in tomato juice and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Stir in mushrooms; cook for 20 minutes.

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Reviews (4)


Altered ingredient amounts. This is a great variation of beef stew. The walnuts add a little crunch, the flavour is fabulous and the meat was so tender. I thought the amount of mushrooms and walnuts seemed like a lot, so I used less, but I'm sure it's great either way. I would also recommend at least a 1/2 tsp. of pepper. - 29 Sep 2008


Really great flavour. That's a LOT of meat though. - 29 Sep 2008


We did not care for this. Too many walnuts gave it an off flavour. - 29 Sep 2008

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