June 18, 2026

Mushroom Beef Stew

Serves:

Cooking Time:

< 90 min

Looking for easy supper ideas? This hearty Mushroom Beef Stew combines tender slow-cooked beef, wholesome vegetables and a rich mushroom gravy for the ultimate comfort meal. Perfect for winter suppers, family dinners and those evenings when you’re wondering what to make for supper.

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Few dishes are as comforting as a bubbling pot of homemade beef stew on a cold evening. This beef stew recipe South Africa families will love combines succulent beef, earthy mushrooms, sweet butternut and fresh vegetables in a rich, flavourful gravy made with LANCEWOOD Sauce Delight® Mushroom Sauce. The result is a satisfying one-pot meal that’s both hearty and nourishing.

If you’ve ever wondered how to cook beef stew that’s packed with flavour without spending hours in the kitchen, this recipe is a great place to start. As the beef gently simmers, it becomes beautifully tender while the vegetables soak up the savoury mushroom-infused sauce. It’s an easy beef stew recipe that delivers all the comfort of traditional slow cooking with simple, everyday ingredients.

Perfect for family dinner ideas, cosy weekends and winter entertaining, this beef and vegetable stew pairs beautifully with creamy mashed potatoes or fluffy rice. Whether you’re searching for easy supper ideas, planning comforting family meals, or adding more South African recipes to your collection, this dish is sure to become a household favourite.

Ingredients:

For the Beef Stew

30 ml sunflower oil
2 onions, peeled and quartered
2 garlic cloves, sliced
800 g cubed beef
4 celery stalks, roughly chopped
200 g baby carrots, or 3 carrots peeled and thickly sliced
250 ml beef stock
250 ml water
2 sprigs fresh thyme
250 g button mushrooms
200 g butternut, diced
125 g green beans, sliced
250 ml LANCEWOOD Sauce Delight® Mushroom Sauce
Salt and freshly ground black pepper, to taste

To Serve

Rice or mashed potatoes

Method

Heat the sunflower oil in a large pot over medium heat. Add the onions, garlic and cubed beef, cooking until the meat is browned and the onions begin to soften.
Stir in the celery and carrots. Pour in the beef stock and water, then add the fresh thyme. Bring the mixture to a gentle simmer.
Cover and cook over low heat for 45–60 minutes, or until the beef is tender. Add a little extra water during cooking if needed.
Add the button mushrooms and diced butternut. Continue cooking for a further 15 minutes.
Stir in the sliced green beans during the final 10 minutes of cooking.
Pour in the LANCEWOOD Sauce Delight® Mushroom Sauce and stir until well combined. Heat through gently.
Season to taste with salt and freshly ground black pepper.
Serve hot with fluffy rice or creamy mashed potatoes.