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Easy, Easy Beef Stew
This is one of the easiest and best tasting stews I have made in ages, a true winner in my books. We all loved the flavour of this stew and the meat came out superbly tender as it should. I followed the recipe as listed below except for subbing sweet potato instead of regular and I could not get any turnips. If you would like to read more reviews on this one or view more photos please click here.

1/2 lbs Beef, stewing
10 Ounces mushroom soup, can
7 Ounces tomato sauce
2 Onions, medium, coarsely chopped
10 Ounces water
1 Cup celery, coarsely chopped
1/2 Cup turnip, coarsely chopped
1 Cup carrot, coarsely chopped
1/2 Cup parsnip, coarsely chopped
1/4 Cup mushroom, wild, halved
1/2 Cup potato, coarsley chopped
1/2 Teaspoon garlic powder
1 Teaspoon pepper, black, fresh ground
1 Teaspoon salt
1/8 Teaspoon thyme
1/8 Cup parsley, chopped (garnish)


1. Combine the uncooked meat, soups, water and tomato sauce in pot.

2. Place pot in oven, uncovered and cook for 2 hours, at 325 degrees .

3. Now add all your vegetables and seasonings, cover pot and cook for an additional hour or until the vegetables are tender.

All photos taken by me unless otherwise stated.

Tender Beef Pie
This is not really a pie in the traditional sense of the term as it is only topped with pastry rather than being encased in it. We have been trying to watch our carbs but my hubby loves his meat pie so this way he can enjoy it without total guilt. Both my hubby and my son love this one and feel free to make it as a pie if you want. You will have to cook the pastry shell off first though as it is not cooked long in the oven as I cook the meat on the stove to make it tender.


Olive oil
1 Onion, chopped finely
180g Mushrooms, sliced thinly
450g Beef steak, cubed
1 Small carrot, diced
1 Teaspoon garlic powder
1/2 Cup corn kernels
1 Cup Guinness (or other dark stout)
3/4 Cup peas
1 Tablespoon tomato paste
1 Tablespoon tomato sauce
2 Teaspoons Worcestershire sauce
1 Teaspoon dried thyme
1 Cup water
2 Teaspoons beef stock granules
1 Tablespoon cornflour mixed with a little water
1 Egg, slightly beaten
1 Sheet puff pastry


1. Heat a small amount of olive oil in a pan over a medium heat, add onion and mushrooms cook until soft and mushrooms slightly browned, set to one side.

2.In the same pan add a little extra oil, add beef, cook turning meat to brown beef, return onion and mushroom mix.

3. Add the remaining ingredients except for egg and puff pastry, stir to combine everything, turn heat down, simmer covered for about 35-45 Min’s, stirring occasionally to tenderize meat. While meat is cooking pre-heat oven to 180 degrees celsius.

4. Roll out pastry sheet, I make mine in 2 individual pie dishes but you can make yours in one if you wish. I do usually have left over pastry which I make either a fruit or jam tart out of.

5. Divide meat mix between 2 oven proof dishes, place pastry over the top, trim edges and brush with egg.

6. Place pies in oven and bake for approx 20 Min’s until pastry top is browned.

Serve immediately

All photos taken by me unless otherwise stated.