Beef, Leek and Mushroom Stew

Beef, Leek and Mushroom Stew
Joff Lee / Getty Images
Ratings (14)
  • Total: 2 hrs 30 mins
  • Prep: 30 mins
  • Cook: 2 hrs
  • Yield: Serves 2 - 4
Nutritional Guidelines (per serving)
479 Calories
18g Fat
36g Carbs
38g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef, leeks, and mushrooms in a stew,  what a great combination for a warm and comforting winter dish. This recipe uses large chunks of tender rump steak, but you can use any beef from rump to the cheaper stewing beef as this is a long, slow-cooked recipe, so is well suited to less tender cuts.

There is one must-have vegetable to serve with this dish and that is mashed potatoes, used not only for flavor but to soak up all that lovely gravy. Alongside, serve any seasonal,  fresh green vegetables, green peas are especially good. 

Ingredients

  • 2 tablespoon all-purpose flour (on a plate seasoned with salt and pepper)
  • 2 tablespoon vegetable oil
  • 1 pound rump steak (or braising steak, cut into 1" chunks)
  • 3 large shallots (peeled and quartered)
  • 3 large garlic cloves (peeled and halved)
  • 2 medium leeks (trimmed, cleaned and roughly sliced)
  • 1/2 cup red wine
  • 1 1/2 pints beef stock
  • 6 baby carrots (peeled and cut into large chunks)
  • 1 bay leaf
  • 5 ounces baby button mushrooms
  • salt to taste
  • black pepper to taste

Steps to Make It

Preheat the oven to 300 F

  • Heat the oil in a large frying pan. Pat the beef chunks with a paper towel to make sure they are dry and then add to the frying pan. Stir constantly with a spatula and once browned all over, remove from the pan onto the flour. Stir to lightly coat all the pieces. 

  • Place the flour coated beef into an ovenproof casserole dish.

  • Return the frying pan to the heat and add the shallots, garlic, and leeks. Stir and cook for 1 minute.

  • Tip the vegetables from the frying pan into the casserole with the beef.  

  • Keeping the pan on the heat add the wine and boil to reduce by two-thirds. While whisking the reduced wine constantly with a hand whisk, slowly add 1 pint of the hot stock. Pour this over the beef and vegetables and stir well.

  • Finally, add the carrot chunks and bay leaf. Stir again. 

  • Place the casserole into the preheated oven and cook slowly for at least 2 hours up to 4 hours. Look at the stew from time to time to make sure it hasn't boiled dry, top up with the remaining beef stock as needed.

  • 30 minutes before serving, add the button mushrooms and return the casserole dish to the oven. Cook for a further 30 minutes.  Taste and adjust the seasoning with the salt and pepper to taste. 

  • Once ready serve with fluffy, buttery mashed potatoes and a green vegetable - cabbage works well, especially the dark green Savoy cabbage. 

  • Thsi sThisis even better if kept for a day or so. It will improve in flavor no end. It also freezes well so make a large batch.