Beef stew with cinnamon and mushrooms


  • 350 g beef stew meat in chunks
  • 300 g mushroom mix, chunks
  • 300 ml red wine
  • 350 ml beef stock
  • 50 g tomato puree
  • 1 belpepper 
  • 1 medium carrot
  • 1 onion, thin slices 
  • 2 gloves garlic
  • 1/2 stick cinnamon
  • red berries, juniper berries, bay leaf
  • salt, pepper
  • 1 tbsp vegetable ghee


  1. Heat up a pot and add the ghee. Start frying the meat and add the onion and garlic. Continue frying until it gets a bit brownish. 
  2. Add the mushrooms and continue with frying. 
  3. Now add the tomato puree and let is fry. This takes a bit since you want to get rid of the sour taste. 
  4. Top up with red wine and let reduce for a few minutes. Stir occasional. Afterwards add the beef stock. 
  5. Add the spices, herbs, pepper and slat to the pot and let cook for 60 minutes with closed lid. 

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