Beef Stew with Port Wine, served with Herb Couscous


500g Beef Cubes

4 tablespoons olive oil

100g spring onions

2 cloves garlic

150g mushrooms cut in ¼

1 sprig thyme

100ml Port wine

100ml red wine

300ml water

2 tablespoons chopped coriander

Salt and Pepper


1 onion

6 tablespoons olive oil

250 g couscous

300ml boiling water

2 tablespoons chopped parsley

2 tablespoons chopped coriander


30-40 min.




1. Place a saucepan over the heat with the olive oil and brown the spring onions and minced garlic.

Add the meat, the quartered mushrooms and the thyme and let it brown.

2. Refresh it with port wine. Then add the red wine and the water, season with salt and pepper, and simmer, covered, for about 35 minutes.

3. When the meat is tender, sprinkle with the chopped coriander.

4. Place a saucepan over the heat with the olive oil and lightly cook the chopped onion.

Add the couscous, season with salt and pepper and stir.

Add the chopped herbs, the boiling water so that it soaks in, stir, cover, and turn off the heat, reserving 15 minutes.

5. Serve the beef stew with port wine, accompanied by the herb couscous.