Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Beef Stew Recipe
Beef Stew requires easy substances, nevertheless it’s a stunner! With meltingly tender beef, you’ll love the deep flavour of the sauce on this beef stew recipe
Economical and hearty, there’s no higher approach to see out the colder months. Let it simmer away slowly on the range or oven, pace issues up utilizing your stress cooker, or set and neglect together with your sluggish cooker. Mop your bowl clear with Irish Soda Bread, a fast rustic no-yeast bread, or this unbelievable straightforward crusty Artisan bread!
The Queen of Brown Meals strikes once more. Again to again brown meals, probably the 2 MOST brown meals on the earth – a curry on Friday, and now a Beef Stew recipe immediately.
*Head smack* I’ll by no means be {a magazine} editor. Are you able to think about? Web page after web page after web page of brown, saucy goodness….. (*she cheers on the imaginative and prescient, you groan on the thought! 😂)
A nicely made beef stew is a factor of magnificence. Whereas it’s straightforward to make, it takes a bit extra than simply “chucking all of it in a pot” (or prompt pot) then leaving it to simmer till the meat is tender.
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Finest beef for beef stew is chuck beef. As a result of it’s properly marbled with fats, it’s the greatest beef for braising for hours – it’s obtained terrific flavour, is juicy and fantastically tender. Boneless beef rib additionally works very nicely. No matter beef you utilize, use huge items in order that they don’t prepare dinner too rapidly – Beef Stew wants time for the flavour to develop.
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Sear the meat nicely on all sides – in batches, as a result of should you cram all of them in on the identical time, they may steam and received’t brown nicely.
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Sauté onion, garlic, carrots and celery within the beef drippings in order that they absorb additional flavour.
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Add beef stew sauce substances – beef broth, pink wine (nice for additional flavour, however could be skipped), Worcestershire sauce (savouriness and depth), flour (to thicken) and tomato paste (to thicken + a contact of bitter to steadiness richness).
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Add potatoes, bay leaves and thyme. The liquid will likely be masking the substances at this stage.
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Simmer for 1.5 – 2 hours coated, till the meat is sort of disintegrate tender.
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Simmer for an extra half-hour with out the lid to permit the sauce to scale back and thicken.
Make this Beef Stew on the range – oven, stress cooker OR sluggish cooker!
I often make Beef Stew on the range, however I’ve been identified to hurry it utilizing a stress cooker. Utilizing the sluggish cooker can also be actually handy, and typically I’ll use the oven, particularly if I’m doing a bunch of different stuff on the range. Instructions supplied for all!
Key tip: Brown the meat nicely
* The brown stuff is known as fond and everytime you sear meat, fish or prawns/shrimp within the pan, you need to do all the pieces in your energy to make use of it in a sauce or comparable as a result of it’s flavour, flavour, flavour!
I personally don’t serve stew with something apart from mashed potato. I do know, I do know, I’m sooo boring! 😂 Listed here are another choices for these of you who aren’t as straight as me:
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Cauliflower Mash – for a low carb different
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Mashed Candy Potato or different mashed veggies (candy potato, parsnip, pumpkin or different root greens)
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Polenta, rice or bread – mop your plate clear with this fast No Yeast Irish Soda Bread!
Take pleasure in! – Johnsat x
Extra cosy Stews
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Sluggish Cooked Chicken Stew and Sooner Chicken Stew – if you want a wealthy stew on the desk in below an hour!
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Pot Roast
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Beef Bourguignon
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Irish Beef & Guinness Stew
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Sluggish Cooked Beef Stroganoff Stew – disintegrate beef in a creamy Stroganoff sauce!
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Coq au Vin
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Chicken in White Wine Sauce
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Sluggish Cooked Beef Cheeks in Pink Wine Sauce
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Browse Winter Heaters recipe assortment
Extra sluggish cooked fall-apart meat
I’m an enormous fan of sluggish cooked meats!!
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Fall-apart Beef Ribs in Pink Wine Sauce
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Shredded Beef Ragu
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Lamb Shanks in Pink Wine Sauce or Port Braised
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Sluggish Roasted Lamb Leg or Lamb Shoulder
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Browse the Winter Consolation Meals assortment!
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).
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.
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