Beef, Leek and Mushroom Stew

Beef and Leek Stew
Beef, Leek and Mushroom Stew. Joff Lee / Getty Images
  • 2 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 2 hrs
  • Yield: Serves 2 - 4
Ratings (14)

Beef, leeks and mushrooms in a stew,  what a great combination for a warm and comforting winter dish. This recipe uses large chunks of tender rump steak,  but you can use any beef from rump to  the cheaper stewing beef as this is a long, slow-cooked recipe, so is well suited to less tender cuts.

There is one must-have vegetable to serve with this dish and that is  mashed potatoes , used not only for flavour but to soak up all that lovely gravy. Alongside, serve any seasonal,  fresh green vegetables, green peas are especially good. 

What You'll Need

  • 2 tablespoon all-purpose flour (on a plate seasoned with salt and pepper)
  • 2 tablespoon vegetable oil
  • 1 pound rump steak (or braising steak, cut into 1" chunks)
  • 3 large shallots (peeled and quartered)
  • 3 large garlic cloves (peeled and halved)
  • 2 medium leeks (trimmed, cleaned and roughly sliced)
  • 1/2 cup red wine
  • 1 1/2 pints beef stock
  • 6 baby carrots (peeled and cut into large chunks)
  • 1 bay leaf
  • 5 ounces baby button mushrooms
  • salt to taste
  • black pepper to taste

How to Make It

Preheat the oven to 150C/300F

  • Heat the oil in a large frying pan. Pat the beef chunks with paper towel to make sure they are dry and then add to the frying pan. Stir constantly with a spatula and once browned all over, remove from the pan onto the flour. Stir to lightly coat all the pieces. 
  • Place the flour coated beef into an ovenproof casserole dish.
  • Return the frying pan to the heat and add the shallots, garlic and leeks. Stir and cook for 1 minute.
  • Tip the vegetables from the frying pan into the casserole with the beef.  
  • Keeping the pan on the heat add the wine and boil to reduce by two-thirds. While whisking the reduced wine  constantly with a hand whisk, slowly add 1 pint of the hot stock. Pour this over the beef and vegetables and stir well.
  • Finally add the carrot chunks and bay leaf. Stir again. 
  • Place the casserole into the preheated oven and cook slowly for at least 2 hours up to 4 hours. Look at the stew from time to time to make sure it hasn't boiled dry, top up with the remaining beef stock as needed.
  • 30 minutes before serving, add the button mushrooms and return the casserole dish to the oven. Cook for a further 30 minutes.  Taste and adjust the seasoning with the salt and pepper to taste. 
  • Once ready serve with fluffy, buttery mashed potatoes and a green vegetable - cabbage works well, especially the dark green Savoy cabbage. 
  • Thsi stew is even better if kept for a day or so. It will improve in flavour no end. It also freezes well so make a large batch.