Autumn Harvest Beef Stew

September 28, 2016

Bring some old style stew back on the menu with this hearty favourite. Plate up with a serve of well seasoned boiled potatoes, parsnip mash, creamy polenta, or a simple salad of sliced tomatoes and herbs.


500 g blade bone steak

1/4 cup flour


2 onions, sliced

1 medium carrot, sliced into rounds

1 stalk celery, sliced

1 small turnip, sliced (optional)

freshly ground pepper to taste

1 bay leaf

2 sprigs fresh thyme (or 1/2 teaspoon, dried)

2 tbsp tomato paste

125 g mushrooms, sliced


1Trim fat from meat and cut into 2cm cubes. Toss in flour and shake off excess

2Heat NUTTELEX in large frypan or saucepan and brown meat well on all sides.

3Add onions, reduce heat and cook for 3-4 minutes or until onion is soft.

4Toss in remaining vegetables and continue cooking for 3-4 minutes, stirring well.

5Add seasoning, herbs and tomato paste. Pour in water to just cover stew.

6Bring to boil until meat is tender

7Add mushrooms 5-10 minutes before serving.