Beef Stew Recipe

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This Beef Stew recipe is a tender and rich recipe, which is made with lean stewing beef and carrots. It’s the ultimate comfort food recipe, ready in about 4 hours and 20 minutes.

Beef Stew Recipe Ingredients

800g lean stewing beef
2 tablespoons plain flour
Olive oil
2 cloves of garlic
1 handful of shallots
2 sticks of celery
4 carrots
½ a bunch of fresh thyme (15g)
4 ripe vine tomatoes
150ml red wine
500ml organic beef stock
2 fresh bay leaves
Worcestershire sauce
Sea salt and freshly ground black pepper

How To Make Beef Stew

Prep and Sear the Beef: Preheat your oven to 160ºC/325ºF/gas 3. Dice the beef into 1cm pieces, then toss them in a bowl with the flour, salt, and pepper until completely coated. Heat a splash of oil in a large, oven-safe casserole pan over a medium heat. Add the beef and cook for about 5 minutes, until browned on all sides. Transfer the beef to a plate and set aside.
Sauté the Vegetables: While the beef cooks, prepare your vegetables. Peel and finely chop the garlic, peel and halve the shallots, and roughly chop the celery and carrots. Add another splash of oil to the pan, then add all the prepared vegetables. Strip the leaves from the thyme sprigs and add them to the pan. Cook for 10 to 15 minutes, until the vegetables have softened.
Combine and Deglaze: Return the browned beef to the pan with the vegetables. Stir through the tomatoes and then pour in the red wine. Let it bubble away until the liquid has been absorbed.
Braise in the Oven: Add the beef stock, bay leaves, and a good splash of Worcestershire sauce. Season with salt and pepper, stir everything together, and bring to a simmer. Once simmering, put the lid on and transfer the casserole pan to the oven. Cook for 3 to 4 hours, or until the meat is incredibly tender and pulls apart easily with a fork.
Serve: Serve the hot beef stew with creamy mashed potatoes.

Recipe Tips

How do you get the most tender beef? The secret is the low and slow cooking method. Braising the stew in the oven at a low temperature for several hours is what breaks down the tough connective tissues in the beef, making it melt-in-your-mouth tender.
Why sear the beef first? Searing the flour-coated beef in a hot pan creates a deep, brown crust through a process called the Maillard reaction. This step is not optional; it builds a rich, savory flavor foundation for the entire stew.
What does “deglazing” with wine do? When you pour the wine into the hot pan after the vegetables are cooked, it helps to lift all the delicious browned bits of meat and flour that are stuck to the bottom. This is where a huge amount of flavor is, and it’s essential for a rich gravy.
Can I make this in a slow cooker? Yes, this is a perfect recipe for a slow cooker. Follow all the searing and sautéing steps on the stovetop first. Then, transfer everything to a crock pot and cook on LOW for 8-10 hours, until the beef is tender.

What To Serve With Beef Stew

This is a classic one-pot meal that is perfect for a cozy dinner. It is traditionally served with something to soak up the rich gravy, such as:

Creamy Mashed Potatoes
Crusty bread or warm dinner rolls
Buttered egg noodles
A simple green salad with a vinaigrette

How To Store Beef Stew

Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor is often considered even better the next day as the flavors have more time to meld.
Freeze: Allow the stew to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Beef Stew Nutrition Facts

Serving: 1/6th of recipe
Calories: 550 kcal
Carbohydrates: 25g
Protein: 45g
Fat: 28g
Saturated Fat: 10g
Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What is the best cut of beef for stew?

A lean but well-marbled cut like beef chuck (also called braising steak), shin, or brisket is the best choice. These tougher cuts are more economical and become incredibly tender and flavorful with the long, slow cooking process.

Can I make this stew without wine?

Yes. If you prefer to cook without alcohol, you can simply substitute the red wine with an equal amount of extra beef stock to deglaze the pan.

Why is my stew not thick enough?

The flour that you use to coat the beef should act as a thickener for the gravy as it cooks. If your stew is still thinner than you’d like at the end, you can remove the lid for the last 30 minutes of cooking in the oven to allow it to reduce, or you can thicken it on the stovetop with a cornstarch slurry.

Try More Recipes:

Jools’s Favourite Beef Stew Recipe
Beef Hash Cakes with Chipotle Yoghurt Recipe
MASH-TOPPED BEEF & GUINNESS PIE Recipe

Course: DinnerCuisine: EuropeanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

550

kcal

A classic, hearty beef stew with fall-apart tender meat and soft vegetables, all slow-cooked in a rich red wine and beef stock gravy until perfect.

Ingredients

800g lean stewing beef, diced
2 tbsp plain flour
Olive oil
2 cloves garlic & a handful of shallots
2 celery sticks & 4 carrots
½ bunch fresh thyme
4 ripe vine tomatoes
150ml red wine
500ml beef stock
2 bay leaves & a splash of Worcestershire sauce

Directions

Preheat oven to 160ºC/325ºF. Toss the diced beef in the flour, salt, and pepper.
In a hot, oiled casserole pan, sear the beef until browned on all sides; remove and set aside.
In the same pan, sauté the garlic, shallots, celery, carrots, and thyme leaves for 10-15 minutes until soft.
Return the beef to the pan. Add the tomatoes and red wine, and let the liquid cook off.
Stir in the beef stock, bay leaves, and Worcestershire sauce. Season and bring to a simmer.
Cover the pan and transfer it to the oven to cook for 3 to 4 hours, until the meat is fall-apart tender.

Notes

The most important tip for a tender stew is to cook it low and slow; don’t rush the 3-4 hour oven time.
Searing the beef until it has a deep brown crust is a non-negotiable step for developing a rich, savory flavor.
Don’t forget to scrape the bottom of the pan when you add the wine; those browned bits are packed with flavor!
For the best results, use a tough, economical cut of beef like chuck or shin, which becomes incredibly tender with braising.