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Serves: 6 people
Prep time:

Skill Level:Medium


  • ½ cup plain flour
  • 2 tbs sweet paprika
  • 1kg beef chuck steak, trimmed, diced
  • 2 tbs olive oil
  • 2 cloves garlic, crushed
  • 3 medium brown onions, halved, sliced
  • 3 rashers bacon, diced
  • ¼ cup red wine
  • 1L (4 cups) Campbell’s Real Stock - Beef
  • 350g potatoes, peeled, cut into 2cm dice
  • 400g button mushrooms, sliced
  • ½ tsp finely grated lemon rind
  • 2 tsp lemon juice
  • 1/3 cup sour cream
  • ½ cup freshly chopped flat leaf parsley


  1. Place flour, paprika and salt and pepper in a snap- lock bag. Add meat. Toss to coat. Shake off excess. Place on a plate.
  2. Heat half the oil in a heavy- based saucepan over medium- low heat. Cook garlic, onion and bacon for 10 minutes or until onion is light golden. Transfer to a bowl. Add remaining oil. Increase heat to medium- high. Cook meat in batches, for 3-4 minutes or until browned. Return onion mixture to pan.
  3. Add red wine and Campbell’s Real Stock, stir to combine.
  4. Bring to a simmer, stirring. Reduce heat to low. Cover. Cook stirring occasionally for 1 hour.
  5. Add potatoes and continue cooking for 1 hour or until potatoes and meat are tender.
  6. Add mushrooms, lemon rind and lemon juice. Cook uncovered for 10 minutes or until mushrooms are tender.
  7. Remove from heat. Stir in sour cream and parsley.
  8. Serve with rice or pasta.