Beef Stew calls for simple ingredients, but it’s a stunner! With meltingly tender beef, you’ll love the deep flavour of the sauce in this beef stew recipe
Economical and hearty, there’s no better way to see out the colder months. Let it simmer away slowly on the stove or oven, speed things up using your pressure cooker, or set and forget with your slow cooker. Mop your bowl clean with Irish Soda Bread, a quick rustic no-yeast bread, or this incredible easy crusty Artisan bread!
Beef Stew
The Queen of Brown Food strikes again. Back to back brown foods, possibly the two MOST brown foods in the world – a curry on Friday, and now a Beef Stew recipe today.
*Head smack* I will never be a magazine editor. Can you imagine? Page after page after page of brown, saucy goodness….. (*she cheers at the vision, you groan at the thought! 😂)
A well made beef stew is a thing of beauty. While it’s easy to make, it takes a little more than just “chucking it all in a pot” (or instant pot) then leaving it to simmer until the beef is tender.
How to make Beef Stew
Best beef for beef stew is chuck beef. Because it’s nicely marbled with fat, it’s the best beef for braising for hours – it’s got terrific flavour, is juicy and beautifully tender. Boneless beef rib also works very well. Whatever beef you use, use big pieces so they don’t cook too quickly – Beef Stew needs time for the flavour to develop.
Sear the beef well on all sides – in batches, because if you cram them all in at the same time, they will steam and won’t brown well.
Sauté onion, garlic, carrots and celery in the beef drippings so they soak up extra flavour.
Add beef stew sauce ingredients – beef broth, red wine (great for extra flavour, but can be skipped), Worcestershire sauce (savouriness and depth), flour (to thicken) and tomato paste (to thicken + a touch of sour to balance richness).
Add potatoes, bay leaves and thyme. The liquid will be covering the ingredients at this stage.
Simmer for 1.5 – 2 hours covered, until the beef is almost fall apart tender.
Simmer for a further 30 minutes without the lid to allow the sauce to reduce and thicken.
Make this Beef Stew on the stove – oven, pressure cooker OR slow cooker!
I usually make Beef Stew on the stove, but I’ve been known to rush it using a pressure cooker. Using the slow cooker is also really convenient, and sometimes I will use the oven, especially if I’m doing a bunch of other stuff on the stove. Directions provided for all!
Key tip: Brown the beef well
The better the browning, the more brown stuff you have stuck on the bottom of the pot* = better sauce flavour with a deeper, richer colour. You’ll see in the recipe video how the base of my pot is basically entirely dark brown when I finish browning the beef.
* The brown stuff is called fond and whenever you sear meat, fish or prawns/shrimp in the pan, you should do everything in your power to use it in a sauce or similar because it’s flavour, flavour, flavour!
What to serve with Beef Stew
I personally don’t serve stew with anything other than mashed potato. I know, I know, I’m sooo boring! 😂 Here are some other options for those of you who aren’t as straight as me:
Cauliflower Mash – for a low carb alternative
Mashed Sweet Potato or other mashed veggies (sweet potato, parsnip, pumpkin or other root vegetables)
Polenta, rice or bread – mop your plate clean with this quick No Yeast Irish Soda Bread!
Enjoy! – Nagi x
More cosy Stews
Slow Cooked Chicken Stew and Faster Chicken Stew – when you need a rich stew on the table in under an hour!
Slow Cooked Beef Stroganoff Stew – fall apart beef in a creamy Stroganoff sauce!
Browse Winter Warmers recipe collection
More slow cooked fall-apart meat
I’m a big fan of slow cooked meats!!
Browse the Winter Comfort Food collection!
Beef Stew recipe
Watch how to make it
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Beef Stew
Ingredients
- 1.2 kg / 2.4lb chuck beef , cut into 3.5 cm / 1.5″ cubes (Note 1)
- 1 tsp each salt and pepper
- 3 tbsp olive oil , divided
- 1 large onion , halved then cut into 1 cm / 2/5″ slices
- 4 garlic cloves , minced
- 3 carrots , cut into 2.5cm / 1″ pieces on the diagonal
- 2 celery stalks , cut into 2.5 cm / 1″ pieces
- 1/3 cup / 50g flour
- 3 cups / 750ml beef broth / stock , salt reduced
- 2 cups / 500 ml red wine , bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2)
- 2 tsp Worcestershire Sauce
- 2 tbsp tomato paste
- 2 bay leaves , fresh or dried
- 4 sprigs thyme
- 400 g / 14 oz baby potatoes , halved
- More salt and pepper , to taste.
Instructions
- Sprinkle beef with salt and pepper.
- Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
- Add 1/3 of the beef and brown aggressively all over – about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.
- Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.
- Add carrot and celery, stir for 1 minute to coat in flavours.
- Sprinkle flour evenly across surface, then stir to coat.
- Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
- Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything (see video), if not, add a touch of water.
- Bring to simmer, then adjust heat to low / medium low so it’s simmering gently. (Note 3 for other cooking methods)
- Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
- Remove lid and simmer for further 30 minutes or until sauce reduces slightly. It should be like a thin gravy (see video) and beef should now be very tender.
- Season to taste with salt and pepper.
- Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).
Recipe Notes:
– SLOW COOKER: Reduce beef broth by 1 cup. After you finish step 7, transfer everything into the slow cooker. Add splash of water into pot, bring to simmer, scraping the bottom of the pot, then tip it all into the slow cooker. Add remaining ingredients, per recipe. Cook on low for 8 hours. Remove lid and let it rest for 15 minutes before serving, stirring every now and then (the sauce will thicken slightly).
– PRESSURE COOKER: Follow slow cooker instructions, except cook on HIGH for 40 minutes.
– INSTANT POT*: Follow steps 1 to 7 of the recipe using the sauté function, then proceed with either the Slow Cooker or Pressure Cooker function. Simmer with the lid off at the end if you want to thicken the sauce slightly. 4. Other serving suggestions: with warm crusty bread for dunking (try this easy rustic no-yeast Irish Bread), polenta, rice, cauliflower mash (low carb option), or other mashed root vegetables (carrot, parsnip, pumpkin, sweet potato). 5. STORAGE / LEFTOVERS – Refrigerate or freeze, then thaw before reheating on the stove or microwave. Tastes even better the next day because the flavours develop even more. 6. Nutrition per serving, assuming 6 servings. I like to trim excess fat from the beef but this is not factored into the nutrition. Stew only – not mashed potato.
Nutrition Information:
This Beef Stew recipe has originally published April 2018. Updated for housekeeping matters in January 2019 – no change to recipe!
LIFE OF DOZER
Life Of Dozer ↓↓↓
Magi, can o add dumplings to this recipe ? If so, at what stage ? I was thinking stage 11.
30 mins from the end of cooking and they’ll be perfect x
Hi Nagi!!!
Ok so sad story turned super happy!! I’m from Phoenix Arizona, and relocated to cold and rainy, lately snowy Seattle for my career, met my bow fiancé after falling in love.. we were planning on going back to my hometown for my birthday this weekend, but got stuck in a major snowstorm, so decided to stay home and continue working our way through your amazing recipes, (30 + and counting) we tried this beef stew tonight as it’s my fiancé’s favorite food, and I have to tell you, I’ve never once seen him react the way he did after the first bite.. he knows you so well after how much I brag about you and if im cooking as a newbie, he asks if it’s a Nagi recipe! We’ve adored them all!!! especially the chicken and gravy, slow cooker chicken for tacos, slow cooker Mexican shredded beef, chicken stew, chicken stroganoff, beef stroganoff, caramel slice, Chinese noodle soup, .. I could go on and on.. but this recipe … there are no words!!! New weekly staple!! You have wowed us and made me a zillion times better chef!!! Than you Nagi for the expertise, and Dozer for the laughs, you two are the best combo!!!! 💕🥰🐾🐾🐾
Oops forgot to rate!
I love all of your recipes Nagi and this one is outstanding too! Give Dozer a nose boop for me although my pups will be jealous 🙂
😂 “nose boop” – I love it, will do! N x
This stew wasn’t good—-it was GREAT!!! I made it exactly to the recipe, wait I added barley because we love it. This was aromatic, the right thickness and deep flavor! Put it on your list!!!
You had me worried there for a second!!! Thanks so much Susie, that’s awesome!! N x
Great recipe. Simple ingredients and recipe, delicious taste.
Does this really need the brown sugar if you skip the wine??
Is it hard cooking on a Dutch Oven? Does the food continue to cook after removing from the heat?
Hi Shannise, depends on what you’re cooking to be honest, but yes, they do retain heat (that’s why they are great for stews and slow cooking) N x
I just have a quick question, if I use a crook pot, do I follow the slow cooker instructions? (So sorry, chemo brain is really getting to me lol)
Yes
Absolutely amazing recipe, the wine makes it so so good and it’s perfect for the winter time.
We follow the recipe pretty closely aside from adding just a touch more wine and Worcestershire
The idea of thickening gravy with flour turned out great! I was cooking in a multi-cooker (pressure cooker) and agree with the previous comment: wine doesn’t fit in quite well here. It overwhelms the taste of gravy and gives it a bitterish and sour finish. The wine I used was Merlot. Next time I will skip the wine or reduce its amount to 1 cup. All in all, the recipe is great. So many flavors in the gravy, it has the professional vibe in it)
Love this recipe on the stove, but tried it in the pressure cooker tonight and found out the hard way that wine and pressure cooker don’t go together! I’d definitely recommend substituting wine for broth if using a pressure cooker
I have only just found you…but these recipes are incredible. One pot chicken stew was the first. Today it was Beef stew,… minus wine,,, ( 4 yr old here for lunch) was delicious…she had three helpings! I love the recipes and cannot wait to try more thank you!
I just made this for my Sunday lunch and it’s great! The flavors are perfect!! Thank you Nagi for making me lol like a good cook among my family and peers! This is a keeper for sure!
Can I add sweet potato to it?
Oh boy. Best beef stew I’ve ever had and so easy to make. I started cooking around 1pm and left it in the pot with lid on after cooking was done until we were ready for dinner. Still hot and sauce was perfectly thickened. My guy kept asking ‘why does this taste so good?’. Nagi, you really need your own cooking show. Many thanks.
Hi Nagi! My boyfriend and I just made this today and it turned out AMAZING! We added some mushrooms and 4 whole cloves, which gave it an interesting taste with a nice aromatic smell. We may also add a stick of cinnamon next time to test it out. Thanks for always providing these recipes. I’ve made quite a few of them now and I always check out your website first when thinking of a new recipe. I appreciate the time and effort you put in, so thank you again!
It’s snowing here and we’re sitting by the fire smelling the stew in the oven. I just stirred it an gave it a taste”oh my g..” it tastes amazing! I added mushrooms and put it in the stove to thicken while I do up the mashed potatoes. Yummy just another winner Nagi ! Thanks
I have made this several times now, follow it to a T every time except we don’t drink so I sub more beef broth. It is absolutely fabulous, truly a show stopper. Thank you, Nagi!
Try balsamic vinegar instead of wine for acidity and flavor.
Absolutely delicious! I love all of your recipes that I have tried! Thank you Nagi
I made this today and it was delicious. I only had pinot noir and I didn’t want to leave the house so I added bone broth and a little brown sugar. Next time I’ll try it with a nice cab. Thanks!
What size of slow cooker is this recipe suitable for?
Hi Rita, use a cooker that is at least 6 Litres. N x