Beef Stew is simple fare – 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!
This Beef Stew recipe has originally published April 2018. Updated for housekeeping matters in January 2019 – no change to recipe!
Just a really good Beef Stew recipe!
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 Beef Stew 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!
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)
- Bread. Yep, a big steaming bowl of stew with a hunk of crusty bread – YUM!
Enjoy! – Nagi x
Beef Stew recipe
Watch how to make it
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.
- 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 (, 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.)
- 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 and 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. Other suggestions: with warm crusty bread for dunking, polenta, rice, cauliflower mash (low carb option), or other mashed root vegetables (carrot, parsnip, pumpkin, sweet potato).
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. Any dry, fairly bold red wine is fine – don’t use pinot noir.
Expensive wine?? Contrary to the views of some, I don’t believe that there is a noticeable difference in the end result between using a good value discount bottle of red (subject to it being a bold one, as above) vs an expensive, good drinking red for slow cooked recipes. I believe it’s important for things like Red Wine Sauce for steak etc but not things like Beef Stew. This recipe calls for 500 ml / 2 cups which is 2/3 of a standard bottle, and I can’t bring myself to use a $30 bottle. I use a $12 – $15 bottle which is discounted to $5 – $7 in the end of line bins at Dan Murphy’s (big liquor chain in Australia). I am also told that Aldi is also exceptionally good value for wine, but I haven’t tried it myself.
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. If there is residual brown bits on the base of the pot, add a splash of water and bring to simmer, scraping the bottom of the pot to scrape it off 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 (this might seem longer than most but we’re using chuck here which needs to be cooked for a long time until tender and also the pieces are pretty large).
– INSTANT POT*: If you have an 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. The browning of the beef will take longer because you can’t achieve the same high temps as using a cast iron pot on the stove. You will also have the luxury of being able to simmer with the lid off at the end if you want to thicken the sauce slightly.
* Note: While we don’t have the Instant Pot brand here in Australia, we have the Breville Slow/Fast Cooker which offers the same functions except it does not have the one touch buttons for things like rice and yoghurt which I wouldn’t use anyway (too restrictive). The Breville, like the Instant Pot, has a saute function so you can brown the meat before adding liquids, then a slow cooker and pressure cooker function. Then you can put it back on the saute function at the end if the sauce needs thickening. I’ve had mine for 7 years and I love it!
4. 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.
5. 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.
LIFE OF DOZER
Life Of Dozer ↓↓↓