Winter Walnut and Beef Stew

    2 hours 20 minutes

    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.

    25 people made this

    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 in English (16)


    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


    This recipe is WONDERFUL! The peppers may disintegrate (I made it peppers pretty much melted, green peppers held shape) but it doesn't change the great flavour of the recipe! 2lbs of chuck steak does not seem excessive to me (as noted by another reviewer) considering the recipe is for EIGHT servings.  -  29 Sep 2008