Let Me Tell You About This Beef Stew
Okay, so Beef Stew... you know how some recipes just kind of stick in your family? This is one of those in my household. I’ve made it more times than I can count, and honestly, I still manage to forget a carrot every so often (or, one memorable night, the actual beef; that was an awkward soup). Anyway, I still remember the first time I tried my mum's version—it was so thick you could practically stand a spoon up in it, and she always said it tasted better the next day. I still agree, though frankly, leftovers are a rare beast around here. And yes, sometimes I start this thing and then get distracted by a phone call or the dog tracking mud in—somehow it still works out.
Why This Stew Hits the Spot
I make this when I want a dinner that won’t make everyone think I spent the whole day in the kitchen (even if my apron says otherwise). My family goes crazy for it—especially when it’s freezing out and all anyone wants is a rich, hot, stick-to-your-ribs meal. Oh, and if you’re like me and hate washing more than one pot, give this a go; everything just goes in together. Occasionally I’ll grumble about how long it takes to get the beef tender, but honestly, I just pop on the telly or scroll my phone while it simmers away (multitasking sort of?).
Everything You’ll Need (Sort Of)
- 2 pounds (about 900g) beef chuck, cut into decent chunks (I sometimes use brisket if that’s what’s knocking about—it works just fine)
- 2 tablespoons plain flour (or a handful, really... I’ve never actually measured, sorry mum)
- Salt and pepper (I like loads of pepper, but that’s just me)
- 2-3 tablespoons oil (My grandmother always insisted on beef dripping, but regular veg oil does the job. Olive oil? Sure.)
- 1 big onion, chopped (red or white—I just grab whatever’s looking least sad in the veg drawer)
- 3 carrots, sliced (parsnips also snuck in there once when I was out of carrots—turns out, not too shabby!)
- 2 celery sticks, chopped (optional...I forget it half the time anyway)
- 3 cloves garlic, smashed (more if you’re feeling bold, less if you’ve got a big meeting tomorrow)
- 2 tablespoons tomato paste (or ketchup, if you’ve run short and can't be bothered to run to the shop)
- 1 cup good red wine (or just whatever’s open—honestly, I think it makes the beef taste fancier, but stock is fine too)
- 3 cups beef stock (I’ve used store cubes, homemade, whatever’s kicking about. Bouillon works; my dog once nicked the leftover bones.)
- 2 bay leaves (leave them out if you never remember to buy them—no biggie)
- 1 teaspoon dried thyme (or mixed herbs, doesn’t seem to matter much, but maybe that’s just me)
- 4 medium potatoes, peeled and chunked (sometimes I leave the skins on for, you know, rustic vibes)
Making the Stew (Chaos Is Normal Here)
- Toss the beef cubes: Sprinkle them with salt, pepper, and that flour (this step is supposed to make everything thicker, and it kind of does, but mainly it makes me feel like a proper cook).
- Sear the meat: Grab your big heavy pot (Dutch oven is ideal, but a soup pot does the trick). Add oil and fry beef pieces in batches so they get some color—try not to crowd the pan or, like me, lose track and stir too early. Brown bits? Good! Don’t worry if you get some crust stuck; that’s flavor.
- Onions, carrots, and celery go in next: Toss ‘em in. Stir and cook for five-ish minutes, scraping up all the good stuff from the bottom.
- Stir in garlic and tomato paste: Be generous with the paste. Let things get fragrant, which should only take a minute or so. This is where I usually sneak a little taste...even if it’s not stew yet.
- Add wine (or more stock): Splash it in and let it bubble to deglaze the pot—basically gets the good bits off so they end up in your stew instead of becoming burnt regrets later.
- Add beef back, then pour in stock and toss in bay leaves and thyme. Give it a good, enthusiastic stir. Don’t worry if it looks a bit weird at this stage—it always does! Just trust the process.
- Barely simmer (lid on, mostly): For an hour. Low and slow; this is not the time for impatience (I once tried to rush this on high and ended up with rubber beef—big mistake!) Go put your feet up or something.
- Add potatoes: After an hour, drop potatoes in. Cook for another 45 min or so, until everything is basically melting together and smells like you cooked all day.
- Fish out the bay leaves (or not, but good luck to whoever finds them).
A Few Notes – Because I’ve Learned Things the Hard Way
- Don’t skip browning the beef. Seriously, I tried once and it was just... gray food. Not my proudest dinner.
- If the stew’s still runny at the end, either mash a few potatoes into it or just pretend it’s meant to be soupy. Nobody’s grading you.
- Tastes even better the next day (if it survives that long; rarely does here).
If You Want to Mix It Up
- Sometimes I swap half the potatoes for sweet potatoes for a sweeter, stickier vibe—kids love it.
- I did try adding peas once; they basically disappeared into mush, so... maybe save those for a pie.
- Mushrooms can be good (or not—my friend swears they ruin it, but I like a handful tossed in right near the end).
Equipment – or McGyvering It
A big, heavy pot is brilliant. But, actually, I made it once in a basic old saucepan—it works, just keep an eye so things don’t burn on the bottom. No Dutch oven? No worries, mate.
Storing Leftovers (If You Get That Far)
Technically, you can keep leftovers in the fridge for up to 3 days in a sealed container. In my house, leftovers mean midnight snacks and the container’s gone by next morning anyway. Freezes alright, though it might thicken up more once thawed—just add a splash of water when reheating.
How I Serve It (Family Rituals Count?)
This is a bowl-and-spoon affair (fork if you’re stubborn). Always with a fat slab of crusty bread for mopping—no fancy garnish, unless you count a rogue parsley sprig if we’re feeling posh. We once had it with Yorkshire puds accidentally and, actually, I find it works better if you want to soak up every drop.
Lessons Learned – AKA Things Not to Do Again
- Don’t skip letting it simmer nice and easy. I once turned up the heat and wound up with dry beef and grumpy faces around the table.
- Do taste as you go (but not so often you’ve eaten half the veg before it’s ready).
- Add enough salt, but not too much... on second thought, maybe let each person salt their own. One time it was way too salty and we ended up drinking loads of water all night.
Frequently Asked Questions (Seriously, People Ask Me These)
- Can I make this in a slow cooker? Yep. Brown everything first, then chuck it all in. Cook on low for 8 hours or so. Beef goes super tender—maybe even better than stovetop, depending who you ask.
- Do I have to use wine? Nah, just use more stock. I mean, the wine makes me feel a bit chefy, but I’ve skipped it plenty.
- Can I use stewing steak, not chuck? Absolutely. Whatever’s on offer, though chuck holds up best in my opinion.
- Is it better the next day? I firmly believe it is (the flavors kind of mingle and get better), but good luck saving any for day two!
- Can I freeze it? For sure. It’ll thicken, so just loosen it up when reheating.
- Why is my beef tough? Probably heated it too fast or not long enough. Patience! Or next time, add more liquid and cook it low ‘n slow. Trust me, I learned that the unsatisfying way.
Right, that’s the whole stew shebang. Now, I’d meant to tell a story about the time my cousin tried to spice it up with hot sauce and nearly burnt everyone’s mouth, but that’s probably for another day. Anyway, dig in—and don’t forget to fish out the bay leaves before someone else does!
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 3 large carrots, sliced
- 3 potatoes, peeled and cubed
- 2 celery stalks, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
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1Heat olive oil in a large pot over medium-high heat. Add the beef and brown on all sides. Remove and set aside.
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2Add the chopped onion and garlic to the pot. Sauté until softened, about 3 minutes.
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3Stir in the tomato paste, then return the beef to the pot. Add beef broth, thyme, bay leaf, salt, and pepper.
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4Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
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5Add carrots, potatoes, and celery. Cover and continue to simmer for another 1 hour, or until the beef and vegetables are tender.
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6Remove bay leaf, adjust seasoning if needed, and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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