Beef stew with mushrooms

Ingredients

• 750 g Beef, stew type, cut into pieces
• 400 g Plum tomatoes, chopped finely
• 200 g Champignons, cleaned, sliced
• 570 ml Beef stock, low sodium
• 2 tbsp Olive oil
• 200 g Red kidney beans, canned or pre-cooked
• 2 pcs Red bell pepper, chopped
• 2 pcs Carrots, peeled, sliced
• 1 pcs Onions, peeled, chopped
• 2 clove Garlic, minced
• 2 tbsp Sweet red paprika powder
• 2 tbsp Butter, unsalted
• 2 tbsp All purpose flour
• 1 tbsp Parsley, fresh, chopped
• 1 pcs Bay leaf, whole, dried

Method

1. Preheat oven to 180°C
2. Heat half the oil in a large, heavy-based, flame-proof casserole dish over medium-high heat.
3. Cook beef in batches, for 5 to 6 minutes or until browned.
4. Transfer the prepared batches into a bowl.
5. Heat the remaining oil in a baking dish.
6. Add onion, garlic, mushrooms, carrots, and bell pepper.
7. Cook, stirring, for 5 minutes or until onion has softened.
8. Return beef to dish.
9. Melt the butter in a sauce pot then add in the flour.
10. Cook, stirring constantly, for 10 minutes.
11. When it's done, remove from the heat.
12. Sprinkle the paprika onto the beef then cook while stirring, for 1 minute.
13. Add bay leaves and stir in stock and tomato.
14. Cover the dish then bring to a boil.
15. Stir in the flour mix.
16. Transfer to oven.
17. Bake for 2 hours or until beef is tender.
18. Add the kidney beans for the last half hour of the baking.
19. Sprinkle on the parsley before serving.