Ingredients
- 500g Diced Beef
- 1 cup mushrooms, sliced
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 cups beef stock
- 1 tbsp tomato paste
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- Peel and chop the onion, mince the garlic, and slice the mushrooms.
- Preheat the oven to 180°C.
- Heat olive oil in a skillet over medium heat. Add the diced beef and brown on all sides.
- Remove the beef from the skillet and set aside. In the same skillet, add more oil if needed and sauté the chopped onion and minced garlic until translucent, about 3 minutes.
- Add the sliced mushrooms and cook for another 5 minutes.
- Stir in the tomato paste and beef stock, bringing to a simmer.
- Return the beef to the skillet, cover, and transfer to the preheated oven. Cook for 20 minutes.
- Season with salt and pepper. Garnish with chopped fresh parsley before serving. Serve with mashed potatoes or crusty bread.