Stew and pasta… talk about ultimate comfort food!
- 2 tbsp olive oil (extra virgin)
- 1 brown onion (sliced)
- 1 kg chuck steak (cut up into a 3-4cm rough dice)
- 1 tbsp plain flour
- 750 ml beef stock
- 300 g button mushrooms (sliced)
- 2 tsp hungarian paprika
- 2 tsp dijon mustard
- 2 tbsp tomato paste
- 1/2 tsp porcini powder
- 2 black garlic cloves (peeled)
- 1/3 c sour cream
- salt & pepper (for seasoning)
- Preheat oven to 150°c
- In a cast iron casserole, place the olive oil and onions. Saute on a low heat until onions are translucent.
- While the onions are cooking, place the diced beef in a bowl and coat in the flour.
- Add the beef to the onions, and seal the beef peices.
- Add all the remaining ingredients except sour cream. Stir to combine and bring to a simmer on top of the stove.
- Pop the casserole into the oven and cook for 3 hours.
- Remove from oven. In a bowl pop the sour cream and a ladle full of the stragnoff sauce. Stir to fully incorporate the sour cream into the sauce and then add to the casserole and give a good stir to fully mix the sour cream mixture into the stroganoff.
- Pop back into the oven and cook for a further 30 minutes or until the beef is falling apart.
- Remove from the oven. Season with salt and pepper, and serve.
My big batch recipes generally feed 8+ serves. The idea is that one batch will feed 3-4 people 2 nights dinner.
I like to serve my slow-cooked beef stroganoff with homemade black pepper pappardelle. You could also try mashed potato and vegetables, steamed rice, or even cauliflower rice. I always love a side of steamed veg, because as a mum I always try to sneak vegies in wherever I can!
Keywords: Beef, Black Garlic, mushrooms, stew, Stroganoff, slow cooked