Beef and mushroom stew


  • 1 onion
  • Button mushrooms
  • Garlic
  • Diced beef
  • Flour for coating the beef
  • Spraylite used to sauté onions
  • Tomato purée
  • Red wine vinegar ( approx 1 tbn)
  • Beef stock ( just enough to cover)

Using the PKP the mushrooms, garlic and onions were sautéed (lid off and stew function) then the meat added and browned.

Then beef stock and purée added, and cooked for 1.5 hours. Lid then removed and dish allowed to cool and thicken. Served with rice and green beans.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s