Serves 8
215 min
Versatile Beef Stew
Recipe GLPR29fd171a2c055a
A hearty, slow-cooked beef stew made with tender braising steak, aromatic vegetables, and a rich, savory broth. The beef is seared until golden, then simmered low and slow with onions, celery, carrots, herbs, and a touch of wine until melt-in-mouth tender. Perfect for a comforting dinner served alongside mashed potatoes and green vegetables.
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Ingredients
900g braising steak (chuck or brisket), trimmed and cut into large chunks
1 tbsp plain flour
1-2 tbsp vegetable or sunflower oil
Salt and ground black pepper to taste
2 medium onions, chopped
2 celery sticks, chopped
2 medium carrots, halved lengthwise and cut into chunks
2 bay leaves
6 fresh thyme sprigs, leaves picked from stems
150ml red wine (optional)
1 tbsp tomato paste
2 tsp Worcestershire sauce
1 beef stock cube or 600ml fresh strong beef stock
Water as needed
Directions
Season the beef chunks generously with salt and pepper. Dust them with the flour, tossing to coat evenly. Heat 1 tbsp oil in a large, heavy-bottomed casserole or flameproof pot over medium-high heat until it shimmers. Working in two or three batches to avoid crowding, sear the beef for 6–8 minutes per batch, turning occasionally until deeply browned on all sides. Transfer each finished batch to a clean plate. Add an additional tablespoon of oil if the pan looks dry or begins to scorch.
Reduce the heat to medium. If the pan is dry, add a little more oil. Add the chopped onions, celery, and carrots. Cook, stirring occasionally, for about 5 minutes until softened and lightly colored. Add the bay leaves, thyme leaves, and the red wine (or 150ml water if omitting wine). Simmer for 2–3 minutes, scraping the bottom of the pan with a wooden spoon to dissolve any browned bits. Stir in the tomato paste and Worcestershire sauce, cooking for another minute until fragrant.
For stovetop cooking: Return the seared beef to the pan along with all juices accumulated on the plate. Crumble in the stock cube and add 600ml of water, or pour in the fresh beef stock. Bring to a gentle simmer, cover with a lid, and reduce the heat to low. Simmer for 3 hours, stirring occasionally and adding a splash of water if the stew reduces too quickly. For slow cooker method: Transfer the vegetable mixture and wine reduction to a slow cooker. Add the seared beef, the stock cube and 400ml water (or fresh stock), cover, and cook on low for 6–8 hours until the beef is very tender.
Once the beef is fork-tender, remove the lid and simmer for another 30 minutes over low heat to allow the liquid to reduce slightly and concentrate the flavors. If the beef is not yet tender enough, add a splash of water, cover, and cook for another 30 minutes, then check again. Taste and adjust the seasoning with additional salt and pepper as needed. Serve hot with mashed potatoes and green vegetables. The stew can be cooled completely and refrigerated for up to 3 days, or frozen for up to 3 months. To reheat, thaw overnight in the refrigerator if frozen, then warm gently on the stovetop or microwave until steaming hot throughout.
