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Hearty beef and vegetable stew

Serves: 4 people
Prep time:



  • 1 tbs olive oil
  • 600 g beef rump, thinly sliced
  • 2 brown onions, halved, thinly sliced
  • 1 garlic clove, crushed
  • 1 tbs paprika
  • 3 medium potatoes (400g) cut into 2cm cubes
  • 250 g button mushrooms, halved
  • 1 small red capsicum, halved seeded, thinly sliced
  • 2 medium tomatoes, chopped
  • 1 zucchini, halved lengthways, thinly sliced diagonally
  • 500 ml (2 cups) Campbell’s Real Stock - Beef
  • 3 tbs corn flour
  • 2 tbs water


  1. Heat the oil in a large non- stick frying pan over medium-high heat. Cook the beef in batches until brown. Set aside.
  2. In the same pan cook the onion, garlic, paprika and potato and cook for 2 minutes. Add the mushroom, capsicum, tomato and zucchini and stir and cook for 2 minutes. 
  3. Add the Campbell’s Real Stock to the vegetable mixture. Stir to combine. Return the beef, stir and continue cooking for 15 minutes, in a small bowl mix corn flour with water, add to the stew and bring to the boil, stir until thickened for 2 minutes.
  4. Top with a dollop of yoghurt. (Optional)