Soups & Stews
Beef Stew
A classic beef stew with meltingly tender beef in a rich sauce. Brown the beef well — it's key for the deep color and flavor. Even better the next day. Works on the stove, in the oven, slow cooker, or pressure cooker.
Recipe via recipetineats.com
Ingredients
Instructions
- 1
Sprinkle beef with salt and pepper.
- 2
Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
- 3
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.
- 4
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.
- 5
Add carrot and celery, stir for 1 minute to coat in flavours.
- 6
Sprinkle flour evenly across surface, then stir to coat.
- 7
Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
- 8
Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything; if not, add a touch of water.
- 9
Bring to simmer, then adjust heat to low / medium low so it's simmering gently. (Note 3 for other cooking methods)
- 10
Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
- 11
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.
- 12
Season to taste with salt and pepper.
- 13
Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).
