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 ↓↓↓
I have this in the slow cooker now and just about ready to serve it up. I used quite a highly marbled whole oyster blade cut up nice and chunky. I stole a piece of meat just now to taste it and the flavour is AMAZING! The beef is so tender and succulent. Five starts all the way from me Nagi. ⭐️⭐️⭐️⭐️⭐️
Have made this three times, the third time was last weekend for our beautiful neighbours who foster four children. Added frozen peas at the end, so a meal in a dish. We love it as do they.
Thanks again, Nagi.
Delicious! Rich flavour, meat falling apart. I added mushrooms and more carrot and left out the potatoes so I could serve on mash. I love you recipes Nagi. Made lots of them and they’ve all been fabulous.
LOVE THIS RECIPE!!
I’ve made it multiple times now and the family loves it. Super tasty. Plenty of delicious disguised veg. I do eliminate the baby potatoes because with serve it with a heap of cheesy garlic mash. You are my go to food inspiration site for cooking guidance. Thanks Nagi
Cheers Prue
I’ve made this stew, the Irish Guiness stew and Beef Cheeks all in my stove top pressure cooker, and all turned out perfectly. Only thing different is that I steamed the potatoes and added them at the end. Not all pressure cookers are made equal, so it’s a matter of making slight adjustments to suit whatever you’re using. As mine is a stove top one, I don’t cook on high, as most things would actually burn ( learnt this the hard way!),but bring to pressure, then reduce to a medium cook for 50 mins – works every time! It would probably be different again with an electric one. Really enjoy your recipes Nagi – always reliable when I’m stuck for inspiration.
I’ve used this recipe multiple times in my pressure cooker and haven’t had any issues. I followed the recipe exactly. Not sure what happened to yours but being angry won’t solve it either.🤷♀️
I will continue using all of the recipes as I find them all exceptionally delicious and the instructions are always accurate and helpful. Good job, Nagi
Do you just remove negative comments? I followed the pressure cooker instructions and it was very badly burnt after 40 mins, I suggest you try it yourself and adjust the recipe time to more like 20 mins. Won’t be using any of your recipes seeing as you are effectively dishonest by removing valid criticism!!
Hi Rachel – not at all. I just sometimes get overwhelmed by the number of comments that come through and don’t get through every single one. I get hundreds of SPAM comments everyday and while most are captured, many are not. So I have to manually approve each and every comment – and sometimes I fall behind! I’m sorry to hear you had problems but I have made this in my pressure cooker a number of times including just recently this winter here in Australia, and have never had a problem. With the volume of liquid in this stew, it should not burn in a pressure cooker given no liquid evaporates out. In fact, because of this, when made in a pressure cooker, the sauce is a bit on the thin side and needs reducing. If your stew burned, it sounds like your seal is broken, causing liquid to rapidly steam out which would dry out the stew and yes, it would burn. I do take offence at being accused of being dishonest and yes, I do think it’s best if you don’t use any of my recipes ever again. Plenty of others out there for you to choose from! 🙂 I wish you all the best. – Nagi
Well played Nagi.
I love your recipes, you have turned me from someone who couldn’t successfully heat up soup to a reasonably accomplished cook, and I thank you for it.
Now THAT is a classy response Nagi. If people were more like you, the world would be a better place. PS I LOVE your recipes. Thanks for sharing 🙂
Greetings from Auckland. I made this beef stew tonight and the family loved it. I followed your recipe to the T except for the bay leaf and thyme. I was out of bay leaves and the time had been removed from the garden by my husband who thought it was a weed! So glad I used the tomato paste and wine. I usually avoid stews with tomato paste – not sure why. I used rump because it was on special and cooked in the crockpot. Added a cup of frozen peas in the last half hour because I LOVE peas. Served with creamy mashed potatoes. Comfort food and its best! Next time I’ll make it with 2kg of beef so there’s enough for our lunches the next day. Love your recipes Nagi!
I have a vegetarian staying and she’s away this weekend so decided a full red meat recipe was in order… wow, your beef stew ticked ALL the boxes during winter…..my carnivorous appetite has been satisfied… will use the leftovers as a pie tomorrow night… thanks again Nagi 🙏🏻
Yummo. Made this last night for dinner. The meat was so tender. The flavours outstanding. The whole family loved it. Will be making again for sure.
Hi Nagi, wanting to make this tonight and double the the recipe. Do I double all ingredients if doing it in the slow cooker? Including the liquid?
Thanks 🙂
Hi Nicole, yes double it all – enjoy! N x
Wonderful flavours and the beef was tender and delicious. Perfect for dinner on a cold winter night. I took some over to my elderly neighbour for his diner too and he loved it!
Greetings from Sydney! I only have scotch fillet in my fridge. Will the result be simular? Thanks Nagi!
Hi May, that will be fine here! Enjoy! N x
Being from Ireland, stew is one dish we can’t live without, my mother makes the best one and this is on a par, so delicious. I love the simplicity of this recipe. I had been adding herbs and spices previously to try and get a depth of flavour and it was always a disaster! I make this at least once every couple of weeks, it’s amazing, thanks Nagi!
I have a 2 1/2 L cast iron pot
If I halve the ingredients do the instructions change?
Made this on Saturday for Sunday dinner. After leaving in the fridge overnight this stew was superb, rich and bold flavours but not overpowering. It treads a fine line with precision. Another winner Nagi!
Wahoo, that’s great to hear Ev! N x
Greetings from Sydney Northern Beaches! Seriously what an amazing beef stew. It tasted a bit watery at first but really came together in last hour or so. Might add bacon and mushrooms next time. Your recipes are amazing!
This was the best beef stew I’ve ever made! I added mushrooms and baby peas, served it with mash potato with lots of cracked pepper. Def gonna make it again. You are my favourite food blogger!! ❤️
This is a really good beef stew. Usually I make a stew to use up a less tender piece of meat and I just tolerate eating it but this one is yummy and I will make it again because I like it!
Great to hear BJ! N x
Excited to try this. I have tried a couple of your recipes, and they are easy and absolutely delicious. Has helped a lot with my confidence in the kitchen. Thank you.
I hope you love it Nadia! N x