Beef with mushroom and sundried tomato

Beef with mushroom and sundried tomato


This beef and mushroom stew requires a slow cooker.

The ingredient of Beef with mushroom and sundried tomato

  1. 1/4 cup plain flour
  2. 800g diced beef
  3. 2 tablespoons olive oil
  4. 2 small brown onions, sliced
  5. 1/2 cup dry white wine
  6. 2 cups Massel chicken style liquid stock
  7. 350g Swiss brown mushrooms, quartered
  8. 1/2 cup chopped sundried tomatoes
  9. 1 tablespoon chopped fresh rosemary leaves
  10. mashed potato, to serve

The instruction how to make Beef with mushroom and sundried tomato

  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.
  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.
  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.

Nutritions of Beef with mushroom and sundried tomato

calories: 490.667 calories
calories: 23 grams fat
calories: 6 grams saturated fat
calories: 15 grams carbohydrates
calories: 8 grams sugar
calories: 50 grams protein
calories: 94 milligrams cholesterol
calories: 648.88 milligrams sodium
calories: NutritionInformation

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