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Beef Stew with Mushrooms & Peppers

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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!

Baked Potato with Mushrooms and Cheese

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I don’t know about you but watching cheese as it melts makes me hungry. Anyone who can resist a cheese and potato combination must dislike food or something. But for the life of me, why would you? There’s nothing to disapprove about this recipe. This dish is basically hyped up mashed potatoes with just a bit more cheese added to it (abundantly so). It would be the perfect complement to steak or fried chicken dinners. Yum!

It’s healthier too because you left the skins on the potatoes not just for presentation. Now some people may not want to eat the skins and that’s perfectly fine. They’re missing out though because I’ve learned that potato skins contain more nutrients than the flesh itself. It really is more nutritious to eat the skin. Anyway it’s perfectly clean. Just make sure to wash them thoroughly before you start baking at all.

If you’re the world’s biggest fan of mashed potatoes like I am, then this recipe will knock your socks off. It’s flavorful and the mushrooms give it a new texture. Plus, the cheese is just heaven. The kids will love this recipe as much as you do. I can tell you that!


  • 6 small russet potatoes (about 7 ounces each), scrubbed
  • 5 tablespoons butter, room temperature
  • 12 ounces mushrooms, coarsely chopped
  • 2 large green onions, chopped
  • 3 ounces cream cheese, room temperature (about 1/2 cup)
  • 1/3 cup sour cream
  • 1 1/4 cups coarsely grated white cheddar cheese


  1. Start by baking the potatoes. Set the oven to preheat at 375°F. Using a fork, pierce each potato several times and place them directly on the rack. Bake for at least an hour. When done, they should break open easily just don’t destroy the skins on them.
  2. While potatoes are baking, melt a tablespoon of butter in a large skillet over medium heat. Sauté the mushrooms for about 7 minutes or until golden brown. Stir frequently. Then add the green onions, cook until wilted and set aside.
  3. Take the potatoes out from the oven using your mitts and cut them in half, lengthwise. Slowly scoop out all of the cooked flesh, place it on a bowl and leave the skins intact. Add sour cream, cream cheese and 4 tablespoons of butter (not melted) to the bowl and mash all ingredients together. Mix well after.
  4. Then take the mushroom and green onion and add them to the mashed potatoes. Add half a cup of cheddar cheese and mix well. Season to taste using salt and pepper.
  5. Meanwhile, preheat oven again to 375°F. Then take a spoon and mound in the mashed potato mixture gently into the skins. Sprinkle each with about a tablespoon of cheese. Place each potato half on a baking sheet. You can make this ahead of time and refrigerate just before baking.
  6. Bake the potato halves until all the cheese melts through. That takes about 25-35 minutes depending on how long the potatoes have been refrigerated. Serve hot.



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