Beef & mushroom stew
Beef Braising Steak, Lean, raw
Calorie controlled cooking spray
8 medium, peeled
3 stick(s), roughly chopped
2 medium, peeled and roughly chopped
Mixed Dried Mushrooms
Stock gel (stock pots)
1 pot(s), unprepared, beef
Plain White Flour
1 tablespoons, level
250 g, button
2 clove(s), minced
Butter Beans, cooked
3 can(s), large, drained
Semi Skimmed Milk
10 sprig(s), fresh, roughly chopped
- Season the meat to taste. Mist a large flameproof casserole with cooking spray and set over a medium-high heat. Fry the beef in batches until browned all over, then set aside.
- Mist the casserole with cooking spray again and cook the shallots, celery and carrots for 10 minutes, or until just softened.
- Return the steak to the pot, then add the stock and the rosemary. Bring to the boil, then reduce the heat to low, cover and simmer for approximately 2 hours, or until the meat is tender.
- Blend the flour with 1 tablespoon water and add to the casserole, along with the button mushrooms and the redcurrant jelly. Cook, uncovered, for 15 minutes until the stew has thickened and the mushrooms are tender.
- Meanwhile, mist a large frying pan with cooking spray. Fry the garlic for 1 minute, then add the beans and cook for 5 minutes, until the beans are warmed through. Add the milk, then mash over a low heat. Season to taste, then stir through the thyme. Serve the mash with the stew, topped with the chopped parsley. The stew can be frozen for up to 2 months.