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Home Collections Winter Warmers

Beef Stew

By:Nagi
Published:17 Jan '19Updated:18 Aug '23
439 Comments
Recipe v Video v Dozer v

Beef Stew calls for simple ingredients, but it’s a stunner! With meltingly tender beef, you’ll love the deep flavour of the sauce in this beef stew recipe 

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!

Close up of Beef Stew with a piece of beef in a spoon, partially falling apart.

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.

Overhead photo of Beef Stew with carrots and potatoes in a casserole pot.

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.

Make this Beef Stew on the stove – oven, pressure cooker OR slow cooker!

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!

How to make a good beef stew

Beef Stew in a white casserole pot ready to be served into bowls beside it.

Key tip: Brown the beef well

The better the browning, the more brown stuff you have stuck on the bottom of the pot* = better sauce flavour with a deeper, richer colour. You’ll see in the recipe video how the base of my pot is basically entirely dark brown when I finish browning the beef.

* 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!

Cubes of beef chuck for Beef Stew - raw pieces sprinkled with salt and pepper on the left, and browning in a casserole pot on the right.

Photo of Beef Stew over mashed potato in a rustic cream bowl.

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!

Close up photo of a piece of bread being dunked into Beef Stew with Potatoes and Carrots. The bread shows how thick the gravy sauce is./

Overhead photo of Beef Stew over mashed potato in a rustic cream bowl.

Beef Stew recipe
Watch how to make it

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Close up of beef stew in a rich sauce served over mashed potato

Beef Stew

Author: Nagi
Prep: 15 minutes mins
Cook: 2 hours hrs 40 minutes mins
Total: 2 hours hrs 45 minutes mins
Mains
4.99 from 182 votes
Servings6
Tap or hover to scale
Print
  • 1522
Recipe VIDEO above. Just a great, classic beef stew with meltingly tender beef smothered in a rich sauce. Be sure to brown the beef well - it's key for the deep rich colour and flavour of the sauce! Great on the day, but even better the next day so make ahead if you can. Stove, oven, slow cooker or pressure cooker.

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).

Recipe 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.

Nutrition Information:

Serving: 522gCalories: 605cal (30%)
Keywords: Beef Stew
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

This Beef Stew recipe has originally published April 2018. Updated for housekeeping matters in January 2019 – no change to recipe!

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439 Comments

  1. Ngan says

    December 7, 2023 at 2:55 pm

    5 stars
    This was great. I only had 1/2 cup of red wine on hand and did not have any thyme but still wonderful, beefy and balanced.

    Reply
  2. Bota says

    November 22, 2023 at 1:44 pm

    5 stars
    Delicious! Love your recipes and how you put so much love into the recipe breakdowns – always feel like I learn about cooking as a whole with each one. Thank you ❤️
    P.S. had this with your easy no-kned recipe and the combination was peeeeeerfect

    Reply
  3. Marissa says

    November 6, 2023 at 8:09 am

    5 stars
    I made this for a party and doubled up on the recipe. Everyone went in for seconds and even thirds! Delicious!! Thank you

    Reply
  4. Craig says

    October 30, 2023 at 3:53 am

    5 stars
    Delicious, so tasty I don’t really want to share it to be honest 😂

    Reply
  5. Diane Parker says

    October 27, 2023 at 10:27 am

    5 stars
    Wow once again Nagi you make me look like the best cook, this was truly beautiful such flavours and depth in the sauce, another house hold favourite..
    Thank you Nagi

    Reply
  6. emersonreturn says

    October 2, 2023 at 9:35 am

    dear nagi, i’ve a sugar pumpkin & thought rather than baking it with just veggies that i’d add chuck, essentially make it beef stew but with the bonus of pumpkin (pie w/o the crust) oozing to flavour & soften. i’d love to hear any ideas. i’m wondering if i ought to start the stew, then put it for the last 2hrs in the pumpkin or if it would be better to just do it all together & let the pumpkin work it’s magic on my stew. thank you, blessings.

    Reply
  7. Gen says

    September 29, 2023 at 4:36 pm

    5 stars
    Great flavours, such an easy make ahead meal to throw into the slow cooker, the whole family loved it. Will definitely be making again

    Reply
  8. Heather Galbraith says

    September 5, 2023 at 12:45 am

    I made this and cooked it in the slow cooker all day. When I served it it lacked flavour. I don’t know what I did wrong. Could it be the wine I used was a cheap cab merlot? I have left overs is there any way I can fix the flavour? I do know it was me not the recipe!

    Reply
  9. Annie says

    August 31, 2023 at 8:52 pm

    5 stars
    It turned out so well. I didn’t have Worcestershire sauce so substituted with BBQ sauce and soy sauce.
    Love your recipes, Nagi!

    Reply
  10. Amanda McCartney says

    August 19, 2023 at 7:09 pm

    5 stars
    Hi Priscilla, It could be the obvious salted broth rather than unsalted. Some other factors to consider; the amount of time the beef was salted for it can sometimes brine it. The wine or tomato paste might have a lower sugar content. The carrots might be not in season so lower sugar content. You can always add a table spoon of sugar at a time and taste as you go to reduce the salty flavour. Hope this helps

    Reply
  11. Priscilla says

    August 16, 2023 at 9:55 am

    5 stars
    I love the beef stew recipe and make it quite often during the cold months. The stew this time has turned out a bit salty and I was wondering if you had any advise on how I can fix it please.

    Reply
    • Amanda McCartney says

      August 19, 2023 at 7:08 pm

      Hi Priscilla, It could be the obvious salted broth rather than unsalted. Some other factors to consider; the amount of time the beef was salted for it can sometimes brine it. The wine or tomato paste might have a lower sugar content. The carrots might be not in season so lower sugar content. You can always add a table spoon of sugar at a time and taste as you go to reduce the salty flavour. Hope this helps

      Reply
  12. Michelle says

    August 15, 2023 at 8:14 pm

    5 stars
    The amount of times I’ve made this stew and it’s so good every single time. The meat is so tender and it’s so rich and I’m just obsessed. Thankyou Queen Nagi for a perfect stew recipe x

    Reply
  13. Jennifer Hayward says

    August 10, 2023 at 10:19 pm

    Delicious! Took the potatoes out because I was serving it on so much mash, and replaced them with cup mushrooms. It was phenomenal 🤤 will make it again. I really trust nagi and her recipes, every one I’ve tried has been very good

    Reply
  14. Diane Parker says

    August 7, 2023 at 3:54 pm

    5 stars
    The best beef stew I’ve ever eaten or made, the depth, the sauce the beef melt in your mouth..I finished it in the oven on low heat and it was perfect
    Thank you again Nagi 😀

    Reply
  15. Jenny says

    August 2, 2023 at 4:50 am

    5 stars
    So delicious! Thank you!

    Reply
  16. Michelle says

    July 27, 2023 at 10:02 pm

    5 stars
    Delicious! Thank you.

    Reply
  17. Irene says

    July 26, 2023 at 7:30 pm

    5 stars
    Amazing beef stew!!! Simple and so delicious . Will be making this again : ))

    Reply
  18. Rosalind Cooper says

    June 28, 2023 at 9:21 pm

    Best beef casserole I’ve ever made – I put in extra veggies (pumpkin & sweet potato).
    An excellent meal.

    Reply
  19. Joanne Attard says

    June 26, 2023 at 8:05 pm

    5 stars
    Yummy made it with mash potatoes

    Reply
  20. Leanne says

    June 22, 2023 at 9:51 pm

    Made this tonight and have to say I’m not a fan. Meat was beautiful and tender but the wine was overpowering. I couldn’t even finish it. Might try substituting wine for more beef stock next time.

    Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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