en / fr


Beef stew with button mushrooms and fingerling potatoes

Ingredients – For 6 people

  • 1kg (2,5 lbs) of stewing beef
  • 4 carrots
  • 2 onions
  • 1 punnet of Paris mushrooms
  • 3 cloves of garlic
  • 4 tablespoons of flour
  • 2 tablespoons tomato paste
  • 1 tablespoon of sugar
  • Salt and pepper Thyme, bay leaf, mixed herbs of Provence
  • Olive oil


-Cut the beef into large pieces (about 4×4 cm) and brown the pieces in a casserole dish with a little olive oil. 

-Add the thyme, bay leaf, mixed herbs, salt, pepper, onions and finely chopped garlic. Sauté for 5 minutes, stirring occasionally.

-Add the flour and turn the pieces of meat until the flour is dissolved. Cover with water and bring to a boil. 

-Peel the carrots and cut them in sections, cut the mushrooms in 4 and add the vegetables to the casserole dish with the tomato paste and sugar.

-Close the casserole dish and cook for 90 minutes.

-Correct the seasoning if necessary and serve hot with boiled fingerling potatoes. 

Serve with a glass of Sancerre Rouge Les Belles Vignes 2018 from Domaine Fournier Père et Fils, which will supremely enhance this enjoyable dish.

We use cookies to help us better understand how the site is used. By continuing to use this site, you agree to this policy.

Learn more