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
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The stew was just what was right for a wet cool evening. I didn’t add potato’s because I prefer a stew with a mash. Substitued the red wine with extra broth and brown sugar and omitted the thyme because I didn’t have the time to go to the shops. Cooked in the pressure cooker so added the thickener at the end. It was plate licking good. Thanks Nagi.
Just yum!
Cooked in the oven in a cast iron dish
Added 3/4 cup of peas in the last 20 mins.
Never used wine in my cooking but this recipe converted me. Absolutely loved this stew.
We made this in the slow cooker for dinner last night. Delicious!
I didn’t had baby potatoes. But added baby portobella mushrooms in last half hour, and it was fantastic
I love all your recipes Nagi but this is my first time commenting. Absolutely DIVINE!! I made everything as stated only I substituted Worcestershire Sauce for balsamic vinegar (as I didn’t have any WS). Thank you, as with all your recipes so easy to make and so delicious 🙂
Your recipes are always easy to follow and are totally delicious!!
The Beef Stew was amazing!
It has been added to my list of praiseworthy dinner ideas… 99.9% of them are yours. Thank you!
The only difference I made was adding DUMPLINGS about 1/2!hour before serving. When my kids were small they would complain if I didn’t put in this step
I made the stew last night, it was perfect except my now 16 year old wanted to know where the dumplings were! Next time I’ll include the dumplings as well 🙂
My third time making this, so delicious Naji! I now make it in the evening so the flavors develop overnight and garnish with fresh chopped parsley when serving.
could you add soy sauce to this recipe? If so how much would you suggest? Thank you!I love your recipes
Hi. It’s winter in South Africa and just tried your recipe. I am loving it. The best beef stew ever.
The current big freeze dictated I cook this – OMG Nagi! Absolutely delicious and although my butcher had chopped the chicken too small, it was perfect.
I just cooked this tonight – it was delicious!
hi I’m cooking this atm in Melbourne, it’s cold outside. I am salivating Lol. Have you tried this in an electric pressure cooker? It’s our go to lately. If the liquid is too thin at the end of cooking, would you recommend to strain and reduce liquid on stove? I didn’t add red wine, just the extra water and beef stock. Normally I put celery, but I’m mixing it up using mushrooms instead to change up the flavour. I added a couple of medium whole skinned potatoes, but now I’m thinking maybe I should have added more and then just used them to make the mash at the end so they would have absorbed the flavours of the casserole too. Not sure if it would reduce my dishes need to wash up.
Is there anyway to stop the meat shrinking to nothing.
Did you incinerate the meat beforehand, rather than browning it quickly for 4 minutes at high heat?
No I didn’t. Just normal browning.
I have made this twice now, second time was last night. My husband is a pain to feed, but he absolutely loves this. So do I. I left out the potatoes, just had more mash to soak up that delicious sauce. Love it.
Tried this recipe for the 2nd time. I keep on having burnt bits in my cast iron french oven. Are you sure I’m not supposed to stir every now and then while cooking? I had my hot plates at a pretty low setting (max 200 degrees and at 160 degrees C most of the time). Help T_T
Hi Trey – if it’s catching on the bottom you can stir occasionally throughout the cook time! N x
Made this delicious stew last night and served it with polenta. I added some speck to it plus used gluten free flour (I’m coeliac). Not only full of flavour but a very economical meal and perfect for a cold rainy night!!!
Those are great ideas to make it gluten free Maddie! We made this one today in the RecipeTin Meals kitchen and used cornflour to thicken so our g/f patrons could enjoy it too! N x
I have cooked this one a number of times, but tonight I cooked for 7.
Praise all around with nothing left!
Love your recipes.
Thank you Bob! It’s always nice to see a comment from you! N x
First recipetineats meal cooked and we loved it. Cooked this for me and my partner last night as it was delicious. Plenty for lunch leftover too. Thank you
That’s amazing Rachel! I’m so glad that you liked it!! N x