Hearty Beef And Mushroom Stew - cooking recipe

Ingredients

3 tbsp canola or sunflower oil
1 lb mushrooms, halved
2 1/2 lbs beef stew meat
2 None onions, thinly sliced
2 tbsp tomato paste
2-3 tsp mild paprika
1 1/3 lbs small potatoes, halved
2 None red peppers, seeded and coarsely chopped
1 None bay leaf
1/4 cup heavy cream
1 tbsp chopped parsley

Preparation

Heat 1 tbsp of the oil in a Dutch oven on medium-high heat. Add the mushrooms and saute for about 4 mins until golden. Remove from the pan and set aside. Heat the remaining 2 tbsp oil in the pan on high heat. Add the beef in batches and brown on all sides. Remove from the pan and set aside. Add the onions to the pan and saute for 5 mins.
Stir in the tomato paste and paprika. Add half of the potatoes and peppers and cook for 1 min. Add 6 cups water and mix well, scraping any browned bits from the bottom of the pan. Bring to a boil. Return the beef to the pan and add the bay leaf. Season with salt and freshly ground black pepper. Reduce heat to low; cover and simmer for 1 hour 20 mins, stirring occasionally.
Add the remaining potatoes and peppers to the pan along with the mushrooms and cream. Simmer 20-30 mins until the beef and vegetables are tender. Garnish with parsley.