Stewed Beef with Mushroom Gravy

Recipe for simple, delicious and budget friendly Stewed Beef with Mushrooms


  • 500 gm beef stewing meat, cut into pieces
  • 45 ml (3 tablespoons) vegetable oil
  • 250 ml (1 cup) beef stock
  • 3 onions, halved and cut into thick slices
  • 2 celery sticks, sliced
  • 500 gm brown mushrooms, whipped clean
  • 3 garlic cloves, finely chopped
  • 45 ml (3 tablespoons) tomato paste
  • 2,5 ml (1/2 teaspoon) dried thyme
  • salt and freshly ground black pepper to taste
  • 15 ml (1 tablespoon) red wine vinegar
  • beef stock as needed
  • 30 ml (2 tablespoons) fresh parsley, finely chopped


  • Brown the meat in batches in 2 tablespoons of the vegetable oil and set a side.
  • Pour the fat from the saucepan and return the saucepan to the heat.
  • Pour in the beef stock and bring to the boil while stirring and scraping loose all the brown bits in the saucepan.
  • Pour the beef stock over the meat that has been set aside.
  • Wipe the saucepan clean and heat the remaining tablespoon of olive oil.
  • Add the onions and celery and cook until softened and beginning to brown.
  • Add the mushrooms, garlic, tomato paste and the thyme.
  • Add the meat with the beef stock to the saucepan.
  • Season with salt and freshly ground black pepper and bring to a slow simmer.
  • Add extra beef stock as needed.
  • Cooking time should be around 2 hours.
  • When the meat is beautifully tender, add the red wine vinegar and correct the seasoning.
  • Sprinkle with the finely chopped parsley.
  • Serve with mashed potatoes and buttered green peas.