Winning MAINS

BEEF AND MUSHROOM STEW

SERVES 4

PREP AND COOK: 1 HOUR

1kg beef blade steak
1 onion, chopped
2 cloves garlic, crushed
2 medium carrots (240g), peeled, cut into 1cm slices
250g whole button mushrooms
1½ cups beef stock
⅓ cup chicken-flavoured instant gravy granules
2 tblsps barbecue sauce
Mashed potato and steamed peas, to serve

1 Trim fat and sinew from beef steak. Cut into 3cm pieces. Season with salt and pepper.

2 Heat an oiled stockpot over a high heat. Add beef in three batches. Cook, turning occasionally, for about 2 minutes, or until browned all over. Remove.

3 Reduce heat to medium. Add onion, garlic, carrots and mushrooms. Cook, stirring for about 5 minutes, or until the mushrooms are tender.

Add stock. Bring to a boil. Return beef and cooking juices. Simmer, covered, stirring occasionally, for about 40 minutes, or until beef is tender.