Beef Stew
HB-2732 · Hand-built original · Western
Beef Stew is a Western mains. Ready in 165 min.
WesternMains2 hr 45 minServes 6605 kcalDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:6quantities adjust to match
Ingredients
- 2 lb 10 oz chuck beef, cut into 1½ in cubes
- 1 tsp cooking salt (kosher salt)
- 1/2 tsp black pepper, plus more to taste
- 3 tbsp olive oil, divided
- 1 large onion, halved and cut into ½ in slices
- 4 garlic cloves, minced
- 3 carrots, cut into 1 in pieces on the diagonal
- 2 celery stalks, cut into 1 in pieces
- 1/3 cup plain (all-purpose) flour
- 3 cups low-salt beef broth
- 2 cups dry red wine
- 2 tsp Worcestershire sauce
- 2 tbsp tomato paste
- 2 bay leaves
- 4 sprigs thyme
- 14 oz baby potatoes, halved
- Mashed potato, to serve (optional)
- 1 tsp finely chopped parsley, to garnish (optional)
- Crusty bread, to serve (optional)
Method
- Heat the oven to 325°F. Season the beef with the salt and pepper.
- Heat 2 tablespoons of the oil in a large casserole over high heat. Brown the beef in batches until well coloured, then remove.
- Add the remaining oil, onion, carrots and celery and cook for 5 minutes. Stir in the garlic and tomato paste and cook for 1 minute.
- Sprinkle in the flour and stir for 1 minute. Pour in the wine, scraping the base, then add the broth, Worcestershire sauce, bay leaves and thyme.
- Return the beef and its juices, bring to a simmer, cover and cook in the oven for 2 hours.
- Add the potatoes, cover and cook for a further 30-40 minutes until the beef and potatoes are tender.
- Discard the bay leaves and thyme stems, taste and adjust salt and pepper. Scatter with parsley and serve with mashed potato or crusty bread.
Prep: 15 min · Cook: 160 min · Total: 165 min
Nutrition (per serving, where published)
605 kcalCalories
522 gServing