Beef stew with walnuts, peppers, mushrooms, onion and garlic. Serve over rice. It is even good cold! Originally from Australia.

Gallery

Recipe Summary

prep:
30 mins
cook:
1 hr 50 mins
total:
2 hrs 20 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pan, melt butter in oil over medium heat. Cook meat in hot fat until browned on all sides. Remove with slotted spoon to a warmed dish.

    Advertisement
  • Place garlic, peppers, and onion in remaining oil, and lightly fry until onion is clear. Return meat to pan; lightly mix together. Stir in walnut pieces, and cook and stir for one minute. Stir in tomato juice, and season to taste with salt and pepper. Cover, and bring to a boil. Reduce heat, and simmer for 1 1/2 hours.

  • Stir in mushrooms; cook for 20 minutes.

Nutrition Facts

389 calories; protein 20.1g 40% DV; carbohydrates 11.1g 4% DV; fat 30.9g 48% DV; cholesterol 54.8mg 18% DV; sodium 130.6mg 5% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/08/2003
This is a great variation of beef stew. The walnuts add a little crunch the flavor is fabulous and the meat was so tender. I thought the amount of mushrooms and walnuts seemed like a lot so I used less but I'm sure it's great either way. I would also recommend at least a 1/2 tsp. of pepper. Read More
(20)

Most helpful critical review

Rating: 3 stars
07/18/2011
This was just okay. It lacked flavor and the walnuts didn't really add anything; wasn't crazy about the texture either. Definitely could have used more veggies to be considered a "stew" in our house. Read More
(5)
17 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
12/08/2003
This is a great variation of beef stew. The walnuts add a little crunch the flavor is fabulous and the meat was so tender. I thought the amount of mushrooms and walnuts seemed like a lot so I used less but I'm sure it's great either way. I would also recommend at least a 1/2 tsp. of pepper. Read More
(20)
Rating: 5 stars
12/30/2007
This recipe is WONDERFUL! The peppers may disintegrate (I made it twice...red peppers pretty much melted green peppers held shape) but it doesn't change the great flavor of the recipe! 2lbs of chuck steak does not seem excessive to me (as noted by another reviewer) considering the recipe is for EIGHT servings. Read More
(9)
Rating: 4 stars
07/20/2008
Really great flavor. That's a LOT of meat though in ratio to the other ingredients. So 8 servings or 2 servings... this is A LOT of meat -- really less like a stew that I would eat straight out and more like an entree that should be served over rice or something (to level out the meat overdose!) Read More
(6)
Advertisement
Rating: 3 stars
07/18/2011
This was just okay. It lacked flavor and the walnuts didn't really add anything; wasn't crazy about the texture either. Definitely could have used more veggies to be considered a "stew" in our house. Read More
(5)
Rating: 3 stars
06/15/2008
We did not care for this. Too many walnuts gave it an off flavor. Read More
(5)
Rating: 5 stars
10/24/2008
I really enjoyed this recipe and so did my kids. I did not have tomato juice but I used an 8 oz can of tomato sauce and added water. I also served it over rice only because I thought my kids may enjoy it more. Read More
(4)
Advertisement
Rating: 5 stars
02/16/2011
Great stew for a cold night. I substituted canned stewed tomatoes for the tomato juice and cut the walnut pieces small after roasting them slightly. After tucking into it I realized that it would have been even more delicious if I had added a touch of red wine. Read More
(4)
Rating: 2 stars
02/26/2009
Sadly this didn't go over at our house at all. Read More
(4)
Rating: 5 stars
11/02/2011
tasted great! especially the nuts. Read More
(3)