Beef and Walnut Stew


An interesting combination of flavours comes from the walnuts and mushrooms.

This recipe originated in Australia.

Serves 6.

This recipe contains the following types of ingredient: meat and poultry; plants and fungi.


1 kg
chuck steak
cloves garlic
red or yellow capsicum
medium onions
200 gm
400 g tin
chopped tomatoes
salt and FAIRTRADE pepper
700 gm



Prepare and slice the onions, garlic in the usual way.

De-pith and de-seed the capsicum and slice into strips.

Slice the beef into 5 cm square chunks.


In a large iron pan, brown the meat in a little sunflower oil or butter.

Remove the meat to a warmed saving tray.

Now gently stir fry the onions, garlic and pepper until the onion is translucent. Add in the meat and the walnut, and mix round.

Then add the tomatoes and season with salt and pepper.

Cover, heat through and simmer for 2 hours.

Check the juice levels from time to time and add a little stock or water if needed.

Add the mushrooms as the meat begins to go tender, and simmer for a further 20 to 30 minutes.

To serve

Suggestion 1: Serve with Fair Trade boiled rice or fried rice.

Suggestion 2: Serve over Fair Trade curried quinoa.

Suggestion 3: Serve with Fair Trade vegetables including FAIRTRADE new potatoes.

Suggestion 4: Serve with Fair Trade Pasta.


Add other spices with the frying onions such as ginger, cumin, cinnamon or ground coriander for a more aromatic stew.