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Beef Stew with Horseradish Twist

Serves
4
Preparation Time
5 mins
Cooking Time
120 mins
Calories Per Serving
260
Category
Main

Ingredients

450g beef braising steak, cut into roughly 3cm pieces
1 tbsp plain flour
1 tbsp vegetable oil
1 onion, finely chopped
1 carrot, chopped
250g closed cup chestnut mushrooms, sliced
390g tin chopped tomatoes
500ml beef stock, made with 1 stock cube
1 bay leaf
2 tbsp horseradish sauce
15g bunch fresh flat-leaf parsley, washed and chopped

Method

  1. Coat the pieces of beef in the flour. Heat the oil in a casserole pot over a medium/high heat and brown the meat in two batches until browned all over. Remove from the pan, then add the onion and carrot and cook for 6-8 minutes until softened and golden, stirring regularly and scraping the bottom of the pot to release flavour.
  2. Add the mushrooms and cook for 3-4 minutes until softened.
  3. Return the beef to the pot then add the chopped tomatoes, beef stock and bay leaf. Season to taste.
  4. Simmer over a low heat with the lid on for an hour, then remove the lid and simmer for 30 minutes until the beef is tender and the sauce has thickened. Remove from the heat, remove the bay leaf then stir through the horseradish sauce and the parsley.

Main information

Added by
Danielle
Views
9
Last update

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