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Beef and Mushroom Gravy Stew

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  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Fusion


Beefy chunks & earthy ‘shrooms simmered in rich gravy – Kiwi comfort in a bowl.


Units Scale
  • 700 g beef brisket, trimmed and cut into large chunks
  • 200 g button mushrooms, sliced in half
  • 2 white onions, finely chopped
  • 2 cups brown gravy
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 3 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 tsp dried thyme
  • salt
  • freshly ground black pepper


  1. Pat the beef dry with paper towels. Dredge each piece in the flour, ensuring even coating. Season generously with salt and pepper.
  2. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the beef in batches and sear until golden brown on all sides. Set browned beef aside on a plate.

  3. In the same pot, add the onions and cook until softened and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more, until fragrant.

  4. If the bottom of the pot is browned, pour in the water or beef broth and scrape up any browned bits with a wooden spatula

  5. Return the browned beef to the pot. Add the thyme, a good pinch of salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hour or until the beef is tender and nearly falling apart.

  6. Stir in the sliced mushrooms and cook for an additional 15 minutes, or until slightly softened.

  7. In a small bowl, whisk together the remaining 1 tablespoon flour and a few tablespoons of the stew broth until smooth. Stir the flour mixture into the stew, pour the prepared gravy and cook for 5-10 minutes, stirring constantly, until the gravy thickens slightly.

  8. Serve hot with mashed potatoes, crusty bread, or rice.