Beef Stew

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. Mop your bowl clean with Irish Soda Bread, a quick rustic no-yeast bread, or this incredible easy crusty Artisan bread!

Beef Stew

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 a Beef Stew recipe 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.

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!

The brown stuff is called fond and whenever you sear meat, fish or prawns/shrimp in the pan, you should do everything in your power to use it in a sauce or similar because it’s flavour, flavour, flavour!

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) Polenta, rice or bread – mop your plate clean with this quick No Yeast Irish Soda Bread!

Enjoy! – Nagi x

More cosy Stews

Slow Cooked Chicken Stew and Faster Chicken Stew – when you need a rich stew on the table in under an hour! Pot Roast Beef Bourguignon Irish Beef & Guinness Stew Slow Cooked Beef Stroganoff Stew – fall apart beef in a creamy Stroganoff sauce! Coq au Vin Chicken in White Wine Sauce Slow Cooked Beef Cheeks in Red Wine Sauce Browse Winter Warmers recipe collection

More slow cooked fall-apart meat

I’m a big fan of slow cooked meats!!

Fall-apart Beef Ribs in Red Wine Sauce Shredded Beef Ragu Lamb Shanks in Red Wine Sauce or Port Braised Slow Roasted Lamb Leg or Lamb Shoulder Browse the Winter Comfort Food collection!