Stewed Beef with Mushroom Gravy

Steak Schwarmas
November 10, 2015
Steak with Chilli & Garlic Butter
November 11, 2015

Stewed Beef with Mushroom Gravy

Stewed Beef with Mushroom Gravy

Recipe for simple, delicious and budget friendly Stewed Beef with Mushrooms


  • 500 gm beef stewing meat, cut into pieces
  • 45 ml (3 tablespoons) vegetable oil
  • 250 ml (1 cup) beef stock
  • 3 onions, halved and cut into thick slices
  • 2 celery sticks, sliced
  • 500 gm brown mushrooms, whipped clean
  • 3 garlic cloves, finely chopped
  • 45 ml (3 tablespoons) tomato paste
  • 2,5 ml (1/2 teaspoon) dried thyme
  • salt and freshly ground black pepper to taste
  • 15 ml (1 tablespoon) red wine vinegar
  • beef stock as needed
  • 30 ml (2 tablespoons) fresh parsley, finely chopped


Brown the meat in batches in 2 tablespoons of the vegetable oil and set a side.

Pour the fat from the saucepan and return the saucepan to the heat.

Pour in the beef stock and bring to the boil while stirring and scraping loose all the brown bits in the saucepan.

Pour the beef stock over the meat that has been set aside.

Wipe the saucepan clean and heat the remaining tablespoon of olive oil.

Add the onions and celery and cook until softened and beginning to brown.

Add the mushrooms, garlic, tomato paste and the thyme.

Add the meat with the beef stock to the saucepan.

Season with salt and freshly ground black pepper and bring to a slow simmer.

Add extra beef stock as needed.

Cooking time should be around 2 hours.

When the meat is beautifully tender, add the red wine vinegar and correct the seasoning.

Sprinkle with the finely chopped parsley.

Serve with mashed potatoes and buttered green peas.