Recipe: At Home Beaf and mushroom stew paired with garnished coconut rice

Recipe: At Home Beaf and mushroom stew paired with garnished coconut rice Delicious, fresh and tasty.

Beaf and mushroom stew paired with garnished coconut rice. Oo😂) and reduce the heat at this point. taste for salt., lastly add the chopped green pepper, this changes the taste of the stew and honestly brings out the flavours in the mushrooms, veggies, fresh herbs and beef to the climax. Add to the pot in batches and cook, turning and adding more oil as needed. This beef and mushroom stew made in the Instant Pot is a hearty, comforting, stick to your ribs kind of meal that's perfect for winter.

Garnish with fresh thyme, if desired.

In a small bowl, mix flour and water until smooth; gradually stir into stew.

Freeze option: Freeze cooled stew in freezer containers.

You can have Beaf and mushroom stew paired with garnished coconut rice using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Beaf and mushroom stew paired with garnished coconut rice

1. You need 1 of kilo of beaf cooked till tender.

2. It’s 2 cans of mushroom 🍄.

3. It’s Handful of carrot nicely cut.

4. You need 1 cup of vegetable oil.

5. You need 3 of big Green pepper chopped.

6. Prepare 2 handful of cabbage nicely cut.

7. It’s of Tomato, shombo, red pepper blended together and boiled.

8. You need 4 sachets of pepper onion paste.

9. Prepare 1 of big onion nicely sliced.

10. You need 6 cloves of Garlic - chopped.

11. Prepare leaves of Fresh curry.

12. You need of Fresh thyme - chopped.

13. It’s 1 cup of beef stock.

14. It’s 2 spoons of curry masala spice.

15. Prepare of Stock cubes (i used knorr).

16. You need of Vegetable oil..

To use, partially thaw in refrigerator overnight.

Melt butter with olive oil in heavy pot.

Sear meat over high heat in batches; remove to a plate when brown.

Basil is a bright and powerful flavor that pairs well with the deep flavors of beef dishes.

Beaf and mushroom stew paired with garnished coconut rice instructions

1. Pour the oil into a lot and allow to heat up…Pour in chopped onions and garlic…stir….add the pepper n onion paste…stir…Pour in the boiled fresh tomatoes mix…stir…Pour in the meat stock and allow to boil….

2. Add in the Beef, stock cubes…stir…Add the seasoning and salt…allow to cook till almost dried….

3. Add the cut mushrooms, add the cut other veggies..and fresh herbs and masala and shake the pot…. I repeat shake the pot (u need to see me shaking the pot, the swags no be here.. Oo😂) and reduce the heat at this point… taste for salt., lastly add the chopped green pepper, this changes the taste of the stew and honestly brings out the flavours in the mushrooms, veggies, fresh herbs and beef to the climax. Give it one last stir and that does it.😋😋.

4. And ur beef and mushroom stew is ready for the stomach download! Yummy!!! 😋.

It is delicious when cooked into a recipe, but best if added towards the end of the cooking time to brighten the dish and add a new facet of flavor.

In a large enameled cast-iron casserole, heat the coconut oil.

Season the ribs with salt and pepper.

When wine has reduced, add beef broth, browned beef and bacon.

Continue simmering stew with lid on until veggies.