Beef and Red Wine Stew

Beef and Red Wine Stew


 Coconut oil
 1 cup mushrooms
 Onion
 Carrot
 Celery stalk
 2 cloves of garlic
 400g sweet potato
 400g green beans
 400g Lean Beef Chuck steak
 1 tbls wholegrain flour
 2 cups beef stock
 2 teaspoons mustard
 1/2 cup red wine.



1.Spray a large saucepan with oil, over medium heat. Cook through the onion, carrot, celery, garlic and mushrooms. Cook, stirring occasionally, for 5 mins or until soft. Transfer to a plate.

2. If needed put some more iol in the pan. Add the beef and cook. For 3-4 mins or until browned. Add the flour and mustard. Cook stirring to coat– approx 30 seconds. Add the stock, wine and onion mixture (except for mushrooms). Stir to combine. Simmer, covered for 1-1.5 hours.

3. Add the mushrooms and simmer uncovered for a further 30 mins or until the beef is tender. Season with pepper.

4. Cook potato in a steamer until coked through. Carefully add the beans. Cover and cook for another 2 mins. Toss the beans and potatoes through the stew and serve

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