• Prep Time: 20 mins
  • Cooking Time: 90 mins
  • Serves: 4

Beef And Roasted Garlic Stew

  • Recipe Submitted by on

 Ingredients List

  • 550 g of stewing beef
  • 6 tbsp of extra virgin olive oil
  • 2 tbsp of all-purpose flour
  • 1 tsp of salt
  • 2 medium onions (roughly chopped)
  • 250 g of Portabella or field mushrooms (roughly chopped)
  • 2 tbsp of butter
  • 1 big carrot (sliced)
  • 1 stick of celery (chopped)
  • 1 big roasted garlic head (12 cloves or more) squeezed out of the paper wrappers!
  • ⅓ tsp of freshly ground pepper
  • ½ tsp of cumin
  • 1.2 l off good quality stock
  • 150 ml of water or stock
  • 2 bay leaves
  • 4 tbsp of parsley leaves (finely chopped)


Fry onions in 2 tbsp of olive oil in a pan on a medium heat and set aside.
Coat the beef bits in salt and flour and sear them fast in the remaining extra virgin olive oil in 2-3 batches. Don’t worry too much about the bottom of your pan. You obviously don’t want to burn it, but all you see at the bottom will unstick with the stock and become a part of your lovely sauce beef and roasted garlic stew. (see the notes)
Now add the onions, carrots, celery, bay leaves, cumin, pepper and stock, and leave to simmer covered for 60 minutes.
In the meantime melt the butter in the pan you fried onions in and add the mushrooms. Let the mushrooms absorb the butter and as soon as you see that the mushrooms are starting to sweat take the pan off the heat.
When the 60 minutes past add mushrooms & roasted garlic to the stewing beef with the veg and simmer for another 30 minutes. Keep an eye on the level of liquid in your pan. You can adjust it by adding a bit more stock or water. By this time your beef should soften and you can add the parsley and simmer another 10-15 minutes.
Serve the beef and roasted garlic stew with couscous, garlic butter bread, buttered lime beans or a fresh salad on the side.

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