Servings
Font
Back
Beef Stew
5 from 354 votes

Beef Stew

Beef Stew combines cubed chuck beef browned in olive oil with onions, garlic, carrots, celery, and a mixture of beef broth, red wine, tomato paste, and Worcestershire sauce. The stew simmers with herbs like thyme and bay leaves, and baby potatoes, resulting in tender meat and vegetables in a rich, flavorful sauce. It’s a classic slow-cooked comfort dish.

Prep Time
15 mins
Cook Time
2 hrs 40 mins
Total Time
2 hrs 45 mins
Servings: 6
Calories: 605 kcal
Course: Main Course

Ingredients

  • 1.2 kg / 2.4lb chuck beef , cut into 3.5 cm / 1.5" cubes (Note 1)
  • 1 tsp salt
  • 1 tsp black pepper
  • 3 tbsp olive oil , divided
  • 1 onion halved then cut into 1 cm / 2/5" slices, large
  • 4 garlic minced, cloves
  • 3 carrot cut into 2.5cm / 1" pieces on the diagonal
  • 2 celery cut into 2.5 cm / 1" pieces, stalks
  • 1/3 cup / 50g flour
  • 3 cups / 750ml beef broth salt reduced, or stock
  • 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 leaf fresh or dried
  • 4 thyme sprigs
  • 400 g / 14 oz baby potato halved
  • salt to taste, additional quantity
  • black pepper to taste, additional quantity

Instructions

    Cup of Yum
  1. Sprinkle beef with salt and pepper.
  2. Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
  3. 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.
  4. 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.
  5. Add carrot and celery, stir for 1 minute to coat in flavours.
  6. Sprinkle flour evenly across surface, then stir to coat.
  7. Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
  8. 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.
  9. Bring to simmer, then adjust heat to low / medium low so it's simmering gently. (Note 3 for other cooking methods)
  10. Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
  11. 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.
  12. Season to taste with salt and pepper. 
  13. Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).

Notes

  • Choose slow-cooking beef cuts like chuck for optimal texture; brisket or gravy beef work well too.
  • Use full-bodied red wines such as Cabernet Sauvignon or Merlot; inexpensive bottles are fine since cooking reduces alcohol and intensifies flavor.
  • Substitute red wine with extra beef broth and 2 teaspoons of brown sugar if avoiding alcohol.
  • Oven method: bake covered at 150°C/300°F for 2.5 hours, then uncovered for 30-45 minutes to reduce sauce.
  • Slow cooker method: reduce broth by 1 cup, transfer ingredients after initial steps, cook low for 8 hours, and rest 15 minutes before serving.
  • Pressure cooker method: cook on high for 40 minutes following sauté steps.
  • Serve stew with crusty bread, polenta, rice, or mashed root vegetables like carrot or parsnip.
  • Leftovers taste better after refrigeration as flavors develop; reheat gently on stove or microwave.

Nutrition Information

Serving 522g Calories 605cal (30%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 605

% Daily Value*

Serving 522g
Calories 605cal 30%

* Percent Daily Values are based on a 2,000 calorie diet.