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Capsicum and Mushroom Beef Stew
How to make a delicious and hearty Capsicum and Mushroom Beef Stew!
Course
Main
Cuisine
Hungarian
Prep Time
10
hours
Cook Time
3
hours
Total Time
13
hours
Servings
4
Author
Manuela Zangara
Ingredients
600
gms
– 1.3 lbs. chuck steak
cubed
For the marinade
250
ml
– 1 cup red wine
80
ml
– 1/3 cup extra virgin olive oil
Salt & Pepper
For cooking
4
tbsp
extra virgin olive oil
2
red capsicums
thinly sliced
2
medium onions
thinly sliced
85
gms
– 3 oz. tomato paste
double concentrate
300
gms
– 10.5 oz. button mushrooms
sliced
Salt & Pepper
Instructions
In a big bowl, mix together all the ingredients for the marinade.
Add the cubed beef and mix well.
Cover the bowl with cling wrap and put it in the fridge to marinate for at least 4 hours (I usually keep it overnight).
In an oven proof casserole brown the beef in the extra virgin olive oil.
Add the sliced capsicums and onions and mix well. Cook for a couple of minutes.
Add the tomato concentrate, mixed with 2 tbsp of water. Stir and cook for 2 minutes.
Add the marinade and season with salt and pepper to taste.
Bring to a boil, cover and cook it in pre heated oven at 150°C – 300°F for about 3 hours.
After the first 2 hours have passed, add the sliced mushrooms to the pot and continue cooking for the remaining hour.
Add a little water if required or reduce the sauce on the stove if too runny.
Serve hot with steamed rice, boiled potatoes or mash and bread!