Waranga News

Classic braised beef stew

Classic braised beef stew image


  • 1.4 kg beef chuck diced 2cm.
  • 1 lge brown onion, peeled, finely chopped .
  • 2 carrots peeled and chopped
  • 2 cloves garlic, peeled
  • 1 bottle good rich red wine, (local drop)
  • Salt and pepper
  • 180 gm lean salt pork diced, ( or bacon)
  • 1/3 cup flour
  • 450 grams of small button mushrooms, stems trimmed.
  • A bouquet garni: tie together parsley, thyme and bayleaf


  • Place beef, onions, carrots, garlic, bouquet garni, pinch of salt and wine into a large bowl.
  • Place in an airtight container and marinate in the fridge 24 hours.
  • Remove the beef, reserving the marinade, dry meat well with paper towel.
  • Place a heavy based saucepan with a tight fitting lid over med/high heat.
  • When hot add the pork, fry until crisp, 6 mins.
  • Season beef with salt, add to the pan and brown on all sides 7-8 mins.
  • Sprinkle in the flour, cook stirring constantly, 3 mins. (At this point I put the meat into the slow cooker and proceeded).
  • Add reserved marinade and vegetables and 2 cups water, bring to the boil over high heat.
  • Reduce heat to a simmer, place the lid on and cook until tender (3 hr).
  • After 21/2hours add mushrooms for final thirty minutes until tender.
  • Remove bouquet garni and spoon braise into bowls with some mash and greens and a generous grind of pepper.
  • Using the slow cooker I let it go eight hours checking occasionally.
  • Best accompanied with a glass of red or your favourite beverage.
  • The flour helps thicken the sauce and makes it silky.
  • Your choice of flour if you require gluten free.
  • A classic red wine braised meat dish.
  • Yummo!
  • Bon Apetit, Pauline.