• Cooking Time: 90
• Servings: 4
• Preparation Time: 15
• 500g Chuck Steak Cubed
• 100g Button Mushrooms Sliced
• ​1 Tablespoon Coconut Oil
• 1 Onion Diced
• 1/2 Parsnip Sliced
• 1 Carrot Diced
• 2 Sprigs Thyme
• 2 Large Garlic Cloves Diced
• 1/3 Cup Shiraz
• 1 Cup Beef Stock
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Paprika
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 2 Teaspoons Dijon Mustard

1. Heat the coconut oil in a large pot over medium heat. Add the chuck steak and brown, this should take only 5 minutes with some pink bits remaining.
2. Add all of the remaining ingredients and cover the pot with a lid. Reduce the heat to low and simmer for 1 Hour & 30 minutes.
3. ​Serve alongside some creamy garlic mash!

https://www.naughtyandnicekitchen.com/redwinebeefstew.html Ok so real talk time, it really does not get any better than this. Imagine Red Wine, tender Beef and a hearty Mash. Don't imagine, do, with this super simple recipe! It's still winter here in Sydney (Sigh) so I am all about getting as much warmth from meals as I can, comfort food to me is the best type of food when it's chilly outside! This is a family friendly recipe, and I bet you will struggle to have any leftovers at the end! I know that I went back for 2nds....or 3rds....don't judge this is a safe place haha!