Beef stew with potatoes

Serves: 4 Preperation time: 10 minutes Cooking time: 50 minutes

4 tsps of olive oil
400g stewing steak, lean
2 onions
4 cloves of garlic, fresh
200g carrots
200g celery
8 tsps of cornflour
8 tsps of tomato puree
1.32 pints of stock, vegetable
4 pinches of oregano
4 pinches of mixed herbs
4 large potatoes
400g mushrooms


1. Heat the oil in a non-stick pan. Cut the stewing steak into bite-sized pieces, toss in cornflour, tapping of any excess, and brown on all sides, keeping the heat high.

2. Once browned, set aside on a plate and add the finely sliced onions, crushed garlic, diced carrot and celery to the pan. Cover with a lid and cook over a gentle heat for 10 minutes. Return the meat, with any juices, to the pan.

3. Add the tomato puree, stock, herbs and potatoes, cut into bite-sized chunks. Turn the heat low to gently simmer for 30 minutes. After this time, add the mushrooms to the casserole and simmer gently for a further 10 minutes.

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