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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Can someone please let me know if the x6 people recipe will fit into a 3L crock pot?
I used a 4.6L Dutch Oven and it filled it 3/4 the way of that helps, I also used 16oz of potatoes and only 1 cup of wine vs 14 oz potato and 2 cups of wine.
Thank you very much!
Absolutely delicious! This one among others have 2 thumbs up from everybody!! A definite Keeper, thank you very much for sharing Nagi, you are a gem! 🙏😘🤗
Thanks! N x
Can I use vegetable stock as an alternative?
Wow! I have been searching for some of these marvelous recipes forever!! And here they are. Thank you. I’ve recently become my dad’s full-time care giver and never knew how to make these favorite foods for him.
I could only find a roast that was a little more lean than I would have liked on my grocery trip. I was nervous that the meat would end up tough, but it was tender. Such a flavourful stew! Will definitely be using this recipe in the future. I’ve made so many of your recipes, Nagi, and they have all been amazing! Thank you!
Hi Nagi,
Mine didn’t come out so well, all I could taste and smell was the red wine, it was extremely strong. Couldn’t eat it.
I followed the recipe. I used a slow cooker (and read and followed the note) but wondering where I went wrong? Could you please help, would love to try again but not confident atm.
Hi.. I don’t know how she managed it, but this recipe with the exception of the tomato paste is identical to mine. I’ve been making this for decades. The trick is to make sure you cook off the alcohol. It has to cook down. Also, use a pinot noir or a Burgundy. Anything else tastes nasty.
I made this today! It was delicious! I followed up until step 7 and then chucked it all in the slow cooker for 6 hours on high. It was MAGIC!!! Thank you Nagi!
Making this right now and my entire house smells absolutely divine. I’m making it ahead for tomorrow night’s dinner because we all know how much better stew is the next day!
I also added crumbled bacon because we like bacon in our stews. Can’t wait for dinner tomorrow!
Loved this recipe, Nagi.
However I just wanted to ask if you had any advice regarding the browning of the beef. When cooking, it creates a huge amount of oil splatter so I had to turn the heat to medium, which I think resulted in a tougher meat. Thank you so much
Hi Nagi,
Mine didn’t come out so well, all I could taste and smell was the red wine, it was extremely strong. Couldn’t eat it.
I followed the recipe. I used a slow cooker (and read followed the note) but wondering where I went wrong? Could you please help, would love to try again but not confident atm.
I had the same issue with slow cooked lamb shanks and wine. I think at step 7 you need to bring to a boil and simmer until the alcohol has cooked out of the liquid. Hopefully Nagi can clarify!
Made it and was the very excellent and worked well. I am a mushroom man so I bought some Swiss brown button but didn’t use them. Because of the red wine I chucked in some dried porcini mushrooms. Added a depth of flavour I loved. Bob Castro Summer Hill NSW…
First recipe cooked from your site…brilliant…loved it. None left! Beef stew…one of the best .
This is insanely good – the best beef stew EVER. Only problem was I cooked it in advance for dinner, teenagers found it and it was gone by lunch.
Made this bad boy a few times and it always delivers.
Wahoo, that’s great to hear Ashley! N x
We loved the flavour of this one, really enjoying your recipes Nagi!
Thanks so much Ron, I love hearing this! N x
Amazing! I threw in a few mushrooms as well and it turned out great!
I make this awesome recipe all the time. I add whatever veg I’ve got lying around – parsnip and swede is good. Sometimes I add Pearl barley – cooked separately to avoid trying to calculate the correct quantity of stock – and always add dumplings and cook an added 20-30 mins for these to steam. It is the most flavourful stew/casserole recipe I’ve ever used. Nagi never ever disappoints.
Hi!
Can’t wait to try this as we LOVE LOVE LOVE every recipe of yours we try. Quick question, can we add Pearl barley? And if so does it go in with everything else or towards the end?
Thanks Nagi!
Hi Laura, you’re going to need to up the liquid otherwise the barley is going to soak up all the stock – I’d need to test this to give you an accurate answer sorry! N x
Thanks so much for getting back to me! We gave it a go while waiting for a reply, and you’re definitely right! We had a burnt-bottom pan by the end of the cook but the stew was DELIIIIIIIIIIIIIICIOUS nonetheless! Will definitely up the stock next time, but it didn’t jeopardise on flavour – so phew! Thanks again, really appreciate the reply!
I add Pearl barley but boil it separately on the hob(like pasta), drain it then add it to the stew/casserole at the end. I then add dumplings and cook another 30 mins. Saves worrying about the correct quantity of stock needed. X
The whole family loved this. We had some leftover which we used as filling in a couple of mini pot pies.
I have made this recipe again, and again, and again! It’s a real winner.
Another amazing Nagi recipe! My family devoured almost the whole batch for dinner, I barely managed to jump in and claim the last serving of leftovers to take to work for lunch tomorrow. Went perfectly with mash and fresh crusty bread, though I did reduce the wine to 1 cup (and enjoyed a sneaky glass for myself while it cooked)
Forgot to rate! Absolutely a 5 star dish