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Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

It turned cold here last night, so I made this meal-in-a-bowl stew for our dinner last night and was very pleased with it. It looks like a lot of ingredients, but it was quick to put together. I did it all in a non-stick electric frying pan, but you could do it on the stove top or in the oven. If you can’t get brown gravy powder, use flour and add a bit of extra seasoning to taste. I don't like celery, zucc, broccoli, corn, beans or cauli in stews or casseroles, but you could add any of them if you wanted (I guess ;-) )

Ingredients Nutrition

Directions

  1. Heat the oil and cook the onion, bacon, garlic and mushrooms until softened (about 5 minutes).
  2. Add the beef and cook until it changes colour.
  3. Next add the, tomato paste, Worcestershire sauce, mustard, Tabasco, paprika, herbs, water and wine. Stir well then add the potatoes and carrots.
  4. Bring to the boil, then reduce to a simmer, cover and cook for about 1 ¼ hours or until meat and veg are tender.
  5. Add the peas and cook a further 10 minutes, then mix the gravy powder and three tablespoons water together and add this paste to the stew stirring well. Allow to simmer a few minutes until thickened.
  6. Serve in deep bowls with chopped parsley sprinkled over each serve.