Beef Stew with Mushrooms & Peppers


For the Marinade
  • 1 cup red wine
  • ⅓ cup extra virgin olive oil
  • Salt & Pepper
  • 1.3 lbs. chuck steak, cubed
For the Stew
  • 4 tbsp extra virgin olive oil
  • 2 red capsicums, thinly sliced
  • 2 medium onions, thinly sliced
  • 3 oz. tomato paste (double concentrate)
  • 10.5 oz. button mushrooms, sliced
  • Salt & Pepper
  • Italian Parsley


  1. In a big bowl, mix together all the ingredients for the marinade.
  2. Add the cubed beef and mix well.
  3. Cover the bowl with cling warp and put it in the fridge to marinate for at least 4 hours (I usually keep it overnight).
  4. In an oven proof casserole brown the beef in the extra virgin olive oil.
  5. Add the sliced capsicums and onions and mix well. Cook for a couple of minutes.
  6. Add the tomato concentrate, mixed with 2 tbsp of water. Stir and cook for 2 minutes.
  7. Add the marinade and season with salt and pepper to taste.
  8. Bring to a boil, cover and cook it in pre heated oven at 300°F for about 3 hours.
  9. After the first 2 hours have passed, add the sliced mushrooms to the pot and continue cooking for the remaining hour.
  10. Add a little water if required or reduce the sauce on the stove if too runny.
  11. Garnish with parsley and serve hot with steamed rice, boiled potatoes or mash and bread!