Pepper Steak and Mushroom Stew

Pepper Steak and Mushroom Stew
Prep Time: 40 mins Cook Time: 2 hours 30 mins Servings: 6
Chef: @cookingwithmaddog

There’s nothing quite like the comfort of a slow-cooked beef stew especially when it’s made the old-fashioned way, with real ingredients and time on your side. This rustic, completely gluten-free recipe starts with premium oyster blade or chuck steak from The Butcher Shoppe, slow-cooked with fresh vegetables, herbs, red and white wine, and a rich, savoury broth. We teamed up with @cookingwithmaddog, who brought this hearty dish to life in his signature no-fuss, flavour-packed style. Follow along with him on Instagram for the full cook-up, step-by-step tips. From perfectly browning the beef to layering in all that aromatic goodness. 

From The Butcher Shoppe
King Island Chuck Steak
King Island Chuck Steak
$25.00 per / kg
$25.00

Ingredients

  • 2 kg oyster blade or chuck steak, cut 2 cm cubes
  • 3 tbsp olive oil
  • 1 large onion, diced
  • 2 large carrots, chopped into large pieces
  • 2 celery stalks, chopped
  • 5 garlic cloves, minced
  • 300g Swiss brown mushrooms – halved
  • 4 tbsp cracked black pepper – corsley ground
  • 1 tbs salt
  • 3 tbsp tomato paste
  • 2 tbsp plain flour (for thickening)
  • 1 cup red wine
  • 1 cup white wine
  • 1 L beef stock
  • 1 small bunch of fresh thyme leaves
  • 1 small bunch of fresh sage
  • 2 bay leaves
  • 2 cups of fresh parsley, chopped
From The Butcher Shoppe
King Island Chuck Steak
King Island Chuck Steak
$25.00 per / kg
$25.00

Method

  1. This slow-cooked beef stew from The Butcher Shoppe is a wholesome, hearty dish that’s all about real ingredients and honest cooking. Start by coating 2 kg of diced chuck or oyster blade steak in cracked black pepper and sea salt. Brown the beef in olive oil until deeply caramelised this builds the flavour base.
  2. In the same pot, soften onion, carrot, and celery, then add garlic and Swiss brown mushrooms for a rich, earthy depth. Stir in tomato paste and flour, then deglaze with both red and white wine, scraping up every bit of flavour from the bottom. Once reduced, add beef stock, bay leaves, and fresh herbs like sage and thyme, tied in a simple bundle.
  3. Return the beef to the pot, bring to a simmer, then slow-cook in the oven: 2 hours at 140°C, followed by 30 minutes uncovered at 180°C. If needed, reduce the sauce on the stovetop until thick and glossy. Finish with a generous handful of chopped parsley.
  4. Serve this stew in deep bowls with crusty bread and a drizzle of olive oil pure comfort food, from The Butcher Shoppe.

Notes

Pre heat your oven. Check your flour, stock and bread are gluten free

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