Beef with mushroom and sundried tomato

Enjoyable Beef with mushroom and sundried tomato Recipe

This beef and mushroom stew requires a slow cooker.
Beef with mushroom and sundried tomato
Prep Time : 0:10 | Cook Time : 5:20 | Total Time : 5:30 | Serving : 4 person.


  • 1/4 cup plain flour

  • 800g diced beef

  • 2 tablespoons olive oil

  • 2 small brown onions, sliced

  • 1/2 cup dry white wine

  • 2 cups Massel chicken style liquid stock

  • 350g Swiss brown mushrooms, quartered

  • 1/2 cup chopped sundried tomatoes

  • 1 tablespoon chopped fresh rosemary leaves

  • mashed potato, to serve


  • Step 1

    Place flour and beef in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a deep frying pan over medium-high heat. Cook beef, in batches, for 3 to 4 minutes or until browned. Transfer to a 4.5 litre-capacity slow cooker.

  • Step 2

    Add onion to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add wine and stock. Bring to the boil. Add to slow cooker. Add mushrooms. Stir to combine.

  • Step 3

    Cook, covered, on LOW for 5 hours or until beef is tender. Stir in tomato and rosemary. Cook, covered, for 5 minutes or until heated through. Serve with mash.

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