Beef Stew calls forsimpleingredients, but it’s a stunner! With meltingly tender beef, you’ll love the deep flavour of thesaucein this beef stew recipe
Economical and hearty, there’s no better way to see out the coldermonths. 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’sgot terrific flavour, is juicy and beautifully tender. Boneless beef rib also works very well. Whatever beef you use, use big piecesso 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.
Addbeef 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 calledfond 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 orbread – mop your plate clean with this quick No Yeast Irish Soda Bread!
Enjoy! – Nagi x
More cosy Stews
Slow Cooked Chicken StewandFaster Chicken Stew –when you need a rich stew onthe 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
Author: Nagi
Prep: 15 minutes mins
Cook: 2 hours hrs 40 minutes mins
Total: 2 hours hrs 45 minutes mins
Mains
Servings6
Tap or hover to scale
Recipe VIDEO above.Just a great, classic beef stew with meltingly tender beef smothered in a rich sauce. Be sure to brown the beef well - it's key for the deep rich colour and flavour of the sauce! Great on the day, but even better the next day so make ahead if you can. Stove, oven, slow cooker or pressure cooker.
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:
1. Beef - Any slow cooking cut of beef will work. Chuck is my favourite from a texture and fat % point. Brisket and gravy beef will also work great.
2. Red wine adds to the depth of flavour of the sauce. Use a good value full-bodied red wine, like cabernet sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees). Use discount end of bin specials. Pinots not suitable, too light.
99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.
If you can't consume alcohol, substitute with more beef broth and 2 tsp brown sugar.
3. Other Cooking Methods:
- OVEN: Cover and bake for 2 1/2 hours at 150C / 300F. Remove lid then return to oven for a further 30 - 45 minutes to reduce sauce.
- 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:
Serving: 522gCalories: 605cal (30%)
Keywords: Beef Stew
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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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Hi, I'm Nagi!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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451 Comments
Wazz Wallaby saysThis recipe worked a treat! Just rich enough and most satisfying. Made the effort to follow it to a T with very good result. Thanks, Nagi!
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- heidi richardson says
Made this tonight, cooked in the oven and served with your creamy cauliflower mash. Will definitely make again.Reply
- Clara says
Thank you. Phenomenal stew because I actually don’t like beef stew but I followed your instructions and it turned out so well.
I don’t have wine so this dish had 1.5 cups of Chinese rice wine and 1/2 cup mirin. Tasted great and both my children ate it which is the main thing. They tend not to eat my stews. When it comes to beef my family eats rendang, yukgaejang, galbijjim etc. So I am thankful the kids ate it.
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- ahp says
Been making this for years. A little time required for the mise en place but so worth it. Highly recommend Nagi’s stew!Reply
- Cat says
Made this on the instant pot. Cooked as per instructions and then pressurised for 40min. After that I let it simmer with no lid for 15min to thicken. It was delicious, meat was tender and flavours were just right 🤤Reply
- Carol Ford says
This stew rocks! So much better than the one I have been making for a very, very long time.
Made it on the cooktop. Served the next day with creamy polenta. Make sure to really brown the meat well (as Nagi emphasized. She knows her Stuff!)
My son commented, That’s a Keeper.Reply
- Simone says
This recipe has replaced my go to recipe. It was simple yet delicious and the best one I have had yet!Reply
- Dina says
I’m not sure what went wrong, but for some reason my beef was not falling apart like it should. :/ Cooked 2h altogether and browned the chunks properly beforehand.
The stew itself though is very lovely and packed with wonderful flavors. 🙂
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- Clara says
Longer? I tested at 1 1/2hrs then had the lid open for 30 min. It wasn’t thick enough and then I cooked another 30 min.
Sometimes the length of time makes a difference. I used gravy beef and I take 3hrs to cook my beef rendang. Then I also cook beef short ribs Korean style and also Vietnamese pho soup. I am naming these because these dishes all require falling apart beef.
I would add 1/4cup stock or water than cook another 30 min for yours then see if its more tender?
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- Natasha says
I was pretty new to cooking last autumn and have been using your recipes. The instructions you give are great and the food tastes incredible! This one is my favourite. Thank youReply
- Linda Barker says
This is the best beef stew recipe I have tried. I won’t bother to try another, as this is perfect. Thank you for sharing it.Reply
- Ngan says
This was great. I only had 1/2 cup of red wine on hand and did not have any thyme but still wonderful, beefy and balanced.Reply
- Tania H says
So good!The stew that started my appreciation for stews. I don’t like the taste of alcohol but this recipe really needs the wine. I have made this recipe many times and only once did I try the alcohol free option and it was not as tasty…. And this is coming from someone who doesn’t like the taste of alcohol.
Trust the recipe.
Only the Guinness stew beats this stew.
Reply
- Bota says
Delicious! Love your recipes and how you put so much love into the recipe breakdowns – always feel like I learn about cooking as a whole with each one. Thank you ❤️
P.S. had this with your easy no-kned recipe and the combination was peeeeeerfectReply
- Marissa says
I made this for a party and doubled up on the recipe. Everyone went in for seconds and even thirds! Delicious!! Thank youReply
- Craig says
Delicious, so tasty I don’t really want to share it to be honest 😂Reply
- Diane Parker says
Wow once again Nagi you make me look like the best cook, this was truly beautiful such flavours and depth in the sauce, another house hold favourite..
Thank you NagiReply
- emersonreturn says
dear nagi, i’ve a sugar pumpkin & thought rather than baking it with just veggies that i’d add chuck, essentially make it beef stew but with the bonus of pumpkin (pie w/o the crust) oozing to flavour & soften. i’d love to hear any ideas. i’m wondering if i ought to start the stew, then put it for the last 2hrs in the pumpkin or if it would be better to just do it all together & let the pumpkin work it’s magic on my stew. thank you, blessings.
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- Gen says
Great flavours, such an easy make ahead meal to throw into the slow cooker, the whole family loved it. Will definitely be making againReply
- Heather Galbraith says
I made this and cooked it in the slow cooker all day. When I served it it lacked flavour. I don’t know what I did wrong. Could it be the wine I used was a cheap cab merlot? I have left overs is there any way I can fix the flavour? I do know it was me not the recipe!
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- Annie says
It turned out so well. I didn’t have Worcestershire sauce so substituted with BBQ sauce and soy sauce.
Love your recipes, Nagi!Reply
