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 ↓↓↓
Made this in the slow cooker last weekend. Froze the leftovers & had tonight. The beef froze really well. So tender. Superb
Look forward to trying another recepie
I made this last night and it is so delicious. I only had about half the required amount of beef (I used blade not chuck) so I threw in some bacon to try bulk it up and it turned out so tasty. Thank you, this recipe is definitely bookmarked and added to my favorites!
I am happy you enjoyed it Erin! N x
Made this tonight, absolutely beautiful! Thumbs up from me and my husband, amazing!
That’s great Liese! I am happy you both enjoyed it! N x
Cooked this fabulous recipe for St Patrick’s night dinner. It was just beautiful and thumbs up all round the table. Served with mashed potatoes and pan fried beans with almonds….Absolutely 5 stars. I just love your site, so many variations offered for cooking methods to achieve a wonderful meal for visitors, friends or family.
I am glad that you enjoyed it Mary! N x
Um…SO GOOD!! And straight forward. Thank for the recipe! I just told someone the other day…when in doubt, use a Recipe Tin Eats recipe…it will always turn out!
I’m so glad you liked it Jen!! N x
The absolute best beef stew! Thank you for this wonderful recipe. I can’t believe the depth and layers of flavor. Truly enjoyed making this.
Hearty and delicious! Great for the cold Canadian winter.
Hi Nagi,
I really enjoyed this recipe – I dont know how I ever made stew without red wine before! Lots of flavour and extremely tender beef. I paired this with your Irish soda bread.
Thanks for another great recipe and I hope the cookbook is coming along nicely 🙂
It is coming along Holly – thanks for asking! Glad you enjoyed the stew!! N x
Hi, this looks great! Can I do this without using red wine – substitute it with more beef broth? Thanks
Best beef stew I’ve ever made! Made it on stove top with beef tenderloin and turned out beautiful. Had the right wine too.
I made this on the weekend in a slow cooker and it was fantastic. I deviated from the recipe by using gravy beef instead of chuck and I used a Shiraz instead of the recommended wine. Was still excellent.
Another winner. I love the tips you give on why you do things, such as cooking the meat in small batches to avoid steaming etc. It has really helped elevate my cooking in general. This stew was perfect on a stormy wet season evening in north Aus.
This recipe is spectacular! I’ve never made beef stew but will make it again…delicious. I’ve tried quite a few of recipes and they never disappoint. Keep the deliciousness coming! Thank you Nagi!
I’ve made this a few times now. I’m making this for friends this week. Since I decided this is the meal I’m serving, I’ve been craving it. I love this meal! Thanks for sharing the recipe
Hi, I was wondering could I sub the meat with beef shin? Would the cooking time be longer ? I have about 1.6kg and May cook over stove or a slow cooker. Thanks 🙂
We loved this recipe Nagi! Thanks for bringing joy to our weekend dinners!
I made this recipe with Gardein brand beefless chunks. It was simply out of this world. The broth is incredible!
Good stew. What would you suggest as a substitute for Worcestershire sauce? I can’t find it here in Israel
I use a good balsamic vinegar in place of Worchester sauce. No conversion necessary.
Hi Eleanor,
A recipe I love for beef stew uses 2 tablespoons of balsamic vinegar for a recipe of about this size instead of Worcestershire — I think it would be just fine here.
I made this the other night. I followed the steps described in cooking the meal in a crockpot. Like others mentioned at the end the wine seemed to slightly overpower the dish. I should have read all the reviews and cooked down the wine before putting it in crockpot. To compensate after the dish was done I simply added another cup of broth along with some cornstarch to thick the sauce. Cooked it a little longer in the crockpot and it came out delicious.
Hi I’m using the instant pot method high on 40 min. When it ends, do I turn it off and wait until it cools down completely then open the lid? Or do I put the vent open let out all the steam? I’m afraid if I do the 2nd method the meat might not be tender? Help please
I opened the vent then checked the meat. It needed a bit more time, so closed the lid, and added another 20mins. By doing it this way, the temperature doesn’t drop too much and it gets back up to temp really quickly.
Once it is done, be sure to turn off the keep warm mode, then allow it to release pressure naturally. If in a hurry, venting will also be fine, but I prefer the natural release for extra tenderness.
I have the same question. I wish someone would answer. I am going to try to find out elsewhere.