Dinner - Beef and Mushroom Stew - Daniel Davey

Beef and Mushroom Stew with a touch of red wine is a heart-felt warmly meal. This recipe is both nutritious and delicious, it does take some time to cook but it is well worth it!

‍

Top Tips

• Massive protein hit of 60g

‍

Ingredients

• 1 tbsp Extra virgin olive oil
• 22 g Mushrooms (400g)
• 2 Onion (chopped)
• 3 clove Garlic (crushed)
• 3 tbsp Flour (all purpose flour)
• 800 g Lean beef (stewing meat)
• 1 tsp Salt
• 1 tsp Ground pepper
• 13 tbsp Red wine (1 cup, dry)
• 1 handful Thyme (fresh and chopped)
• 1 cube Beef stock
• 800 ml Water (hot)
• 1 Bay leaf
• 2 Potatoes (400g, peeled and chopped)
• 5 Carrot (300g, peeled and sliced)

‍

Instructions

Heat 1 tsp of olive oil in a large casserole dish over medium-high heat. Add mushrooms, and sauté for 5 minutes or until they begin to brown, then set aside.

Add more oil to the pan and then add the onion, sauté for 8 - 10 minutes. Add garlic and sauté for a further minute. Add onion mixture to the mushroom mixture.

Place flour in a shallow bowl. Dredge beef in flour, shaking off excess. Heat olive oil in a pan over medium-high heat. Add half of the beef, season with salt and pepper. Cook for 6-8 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat with remaining beef.

Add wine, thyme, stock, and bay leaf to the pan, bring to a boil, scrape any excess off the bottom of the pan. Pour in beef and mushroom mixture. Cover and simmer for 1hour over low heat.

Add potatoes and carrots and simmer, uncovered for another hour or until the sauce has thickened. Remove bay leaf before serving.

‍

To access Daniel’s full range of recipe’s please visit his website: https://www.daveynutrition.com/