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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