Beef and Mushroom Stew

Half a kilo of casserole beef, with onion, spring onion, carrot, a shredded vine tomato, yellow pepper, mushrooms, paprika, cornflour, thyme, oregano, 3 bay leaves, black pepper, a dash of Lea & Perrins sauce, some beef stock, and served with boiled Charlotte potatoes. 

The day before serving, the beef was casseroled for three hours in a saute pan (after browning for twenty minutes in olive oil), along with the vegetables. Stirred occasionally. The bay leaves, the cornflour, the Lea & Perrins, and the paprika and the herbs were added about twenty five minutes before serving. Brought to the boil and then the heat was turned down to a low simmer. Stirring often to ensure the thickened gravy did not stick to the bottom of the pot. 

This dish is often made with the addition of some beer during the cooking, or some white wine. These impart different flavour to the recipe, but the dish is fine without either of those. 

Beef and Mushroom Stew