Hearty Beef, Mushroom and Bean Stew

Melbourne has been fairly cold lately (although thankfully, a lot less wet than a few weeks previously), but after a brief hiatus from cooking, I thought it was time to make something to warm me up. Mind you, this was spurred more more of a whimper of guilt than by any great enthusiasm, so I required a dish that packed a lot of flavour, but still took very little effort. 

Thankfully, stews fit that category, with just a bit of chopping and frying required before you can let the pot bubble away on the stove and wander away to do other things. I had some steak still left in the fridge, but thought I'd make it less carnivore oriented by adding some mushrooms and beans too. Heck, while I was at it, an assortment of vegetables would do nicely too. 

This is my assortment of vegetables.

Assorted Vegtables

Apart from chopping everything up, the recipe really is quite simple. After preparing the ingredients heat 1 tbsp of olive oil in a heavy pot (cast iron is good), then fry steak until slightly browned.

Remove steak from heat, then add remaining 1 tbsp of oil. Add the onions and garlic and stir with a wooden spoon until onions are translucent. Add the mushrooms, and when these are almost cooked, add the paprika and chilli flakes.

Sauteed Mushrooms, Onion, Garlic with Spices

Quickly add the chopped vegetables, frying them slightly, then add the steak, beans, tomato paste, tomatoes and beef stock. Bring stew to the boil, then lower heat and simmer for 40 minutes.

Hearty Beef, Mushroom and Bean Stew

Serve with mashed sweet potatoes, lightly baked cauliflower and broccoli, and toast if you wish.

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Hearty Beef, Mushroom and Bean Stew

Ingredients:

• 500 g rump steak, in 3 cm cubes
• 2 tbsp olive oil
• 1 medium onion, diced
• 4 gloves garlic, crushed
• 200 g mushroom, sliced
• 1 tbsp paprika
• 1 tbsp chilli flakes
• 3 carrots
• 2 potatoes
• Other vegetables e.g. parsnips, turnips, celery
• 400 g chilli beans
• 2 tbsp tomato paste
• 400 g crushed tomatoes
• 2 cups beef stock

Method:

1. Prepare ingredients (cut, dice and slice), including chopping all vegetables in whichever manner you like. 
2. Heat 1 tbsp of olive oil in a heavy pot (cast iron is good), then fry steak until slightly browned.
3. Remove steak from heat, then add remaining 1 tbsp of oil. Add the onions and garlic and stir with a wooden spoon until onions are translucent. Add the mushrooms, and when these are almost cooked, add the paprika and chilli flakes.
4. Quickly add the chopped vegetables, frying them slightly, then add the steak, beans, tomato paste, tomatoes and beef stock.
5. Bring stew to the boil, then lower heat and simmer for 40 minutes.
6. Serve with mashed sweet potatoes, lightly baked cauliflower and broccoli, and toast if you wish. 

Hearty Beef, Mushroom and Bean Stew

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