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 ↓↓↓
OMG! This is the best stew I have ever had. Another recipetineats winner. Your recipe has just taken me back to my childhood in the country. This is going on the rotation for our preferred meals. Keep up the great work Nagi, we rely on it. Attention to detail & advice on ingredients is flawless.
Woah what a great compliment Larry, thanks so much!!
Best stew ever! My family couldn’t get enough. I added green beans and served it over wide egg noodles. Thanks, Nagi!
Sounds great Nancy!!
My favorite slow cooker dish!
I’m so glad you love it Jen!
I have used a lot of your recipes and they are oh-s0-good. You make me look good. This was like all the rest – FABULOUS! email is just for my comment only. Thanks
HI Nagi can this recipe be made with low sodium Chicken stock. I made some for your lentil soup recipe last week which was amazing.
Hi Ginny, I find that beef has more flavour – if using chicken stock, you may need to add a beef stock cube or two to in order to get that rich flavour – N x
Made this beef stew in my dutch oven pot . I added some fresh green peas and didn’t have any red wine so I added more beef broth. I was so good! I would use the reduced salt beef broth next time. I didn’t see that in your recipe initially but it is good advice .
I’m so glad you loved it Camille!
Can i substitute wine with pineapple juice ?
So delicious!!! I did not use the red wine but substituted with dark brown sugar and added a tad bit extra garlic because why not?! Thank you for the recepie, it was really easy to follow for someone who doesn’t cook, like me!
Is this the same as beef bourguignon without the beacon?
Hi! Thank you for all of the wonderful recipes shared on your blog!!! I love every one I’ve tried!!! I usually gravitate toward your indian or Asian recipes but today I’m making your beef stew and it smells amazing!
I live in Texas and we’ve had our first bit of cool weather so it’s beef stew time!!! Thanks again for sharing your recipes!!!
Perfect for those cooler days, enjoy Kim! – N x
This looks great! I like to do my stew in the oven. How long should I cook it for in the oven
Hi Jill, Note 3 has all the directions for the oven – N x
Loved this recipe! The whole family loved it! Was yum yum yummy!
Winner winner, I’m so glad it was a hit Bobbi!
cooking this up right now with moose meat. Can’t wait
Hi Nagi, would beef curry pieces work?
Can I thicken the sauce with corn starch and water?
Hi Dean, if you want to substitute the flour in the recipe for corn flour, just substitute half the amount (so it will be 25g of cornflour) – N x
Could I use more beef broth instead of red wine or would it make it more bland?
Hi Tammy, yes you can – the substitutes are in the recipe notes 🙂
This is such an excellent recipe, because it’s written very well! (Especially the Recipe Notes.)
It’s delicious, too, and easy to make. Thank you!
On a keto diet so swapped the flour for Xanthum gum and the potatoes for Butternut squash – delicious.
Sounds like a great idea Ngozi!
Won’t the veggies be overcooked by the time beef cooks? Should they not be added at the last hour? Thanks
When you add the veggies? I wanna try this recipe, but also think that it will be overcooked.. Don’t wanna have soft veggies…
Greetings from Amsterdam!
Hi Matea, they are perfectly cooked but you could add them later if you prefer them with more bite ☺️
Made this on Saturday and had for Sunday dinner. Was fantastic – a real old-style, stick to your ribs stew. Thanks Nagi
That’s awesome to hear Tracey, I’m so glad you loved it!
I cooked this tonight. Delicious. Recipe and video are great. This is the second recipe I’ve tried; the other being the slow cooked leg of lamb. I am going to follow other recipes on you site as you make cooking easy and all so tasty! Thank you.
I’m so glad you gave it a go Ginny, I hope you love more of my recipes ☺️
I would love to try this! Would it work in the slow cooker for 4 hours on high or 6 hours on medium instead? I’m time poor!
Hi Tali, the directions for using a slow cooker are in the recipe notes – I hope you love it!