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Nutrition: per serving

  • kcal364
  • fat16g
  • saturates5g
  • carbs11g
  • sugars8g
  • fibre2g
  • protein44g
  • salt1.03g
    low
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Method

  • step 1

    Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.

  • step 2

    Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Recipe from Good Food magazine, October 2011

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Comments, questions and tips (37)

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Overall rating

A star rating of 4.6 out of 5.41 ratings

burrowsa

Used a few dried wild mushrooms as well as fresh chestnut baby mushrooms. Added the strained mushroom soaking water to the beef stock with a little tomato purée, the Worcestershire sauce, salt and pepper - easier than adding each one at a time!

janetjohn90162

question

Hi, what temp do you cook this at, and is it in the oven or on the hob?

Kimbolo62

Once the onions and garlic are cooked I transfer all the ingredients into my slow cooker and it just simmers away all day..

Edwards1234

Doesn’t mention oven temp ??

Charlie2you

question

Shouldn’t you seal the beef in a frying pan with some oil on all sides before finally adding with the mushrooms and stock at the end?

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. There's no need to sear the beef in this recipe (however you can if you'd like to add a little extra flavour). We hope this helps. Best wishes, BBC Good Food Team.

Steve Simmonds 1

Delicious! That’s all you say.

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