Go Back
+ servings
Capsicum and Mushroom Beef Stew

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


  • 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


  1. In a big bowl, mix together all the ingredients for the marinade.
  2. Add the cubed beef and mix well.
  3. Cover the bowl with cling wrap and put it in the fridge to marinate for at least 4 hours (I usually keep it overnight).
  4. In an oven proof casserole brown the beef in the extra virgin olive oil.
  5. Add the sliced capsicums and onions and mix well. Cook for a couple of minutes.
  6. Add the tomato concentrate, mixed with 2 tbsp of water. Stir and cook for 2 minutes.
  7. Add the marinade and season with salt and pepper to taste.
  8. Bring to a boil, cover and cook it in pre heated oven at 150°C – 300°F for about 3 hours.
  9. After the first 2 hours have passed, add the sliced mushrooms to the pot and continue cooking for the remaining hour.
  10. Add a little water if required or reduce the sauce on the stove if too runny.
  11. Serve hot with steamed rice, boiled potatoes or mash and bread!