Beef, Leek and Mushroom Stew Recipe

Delectable beek stew with leeks
Yield: 1    Preparation Time:     Cooking Time:
Quick and easy to make, this dish is sure to become a favorite.


500 grams lean beef, diced
3 leeks, sliced
2 medium onions, coarsely sliced
1 red pepper, chopped into 2cm pieces
1 dozen medium sized mushrooms, sliced
1 teaspoon beef stock powder
4 cloves garlic, crushed
Corn flour
Salt and pepper to taste

Recipe Instructions

Cook the beef.
Lay the beef out on a non-stick tray and grill under a high heat until brown. Remove from the grill and set aside.

Cook the vegetables.
Pour the beef stock and ¼ cup water into a non-stick pan and sauté the onion and garlic. Add the red pepper and leeks and cook for 10 minutes stirring occasionally to separate the leeks. Remove from the heat.

Mix in the beef, mushrooms, salt and pepper and spoon the mixture into an ovenproof casserole dish. Add additional water to cover. Cook covered at 180C for 1 ½ hours. Just before serving, thicken with corn flour if necessary.


Main course