Beef Stew
Tender chunks of beef slowly braised with carrots, onions and ale in a rich, glossy gravy. Proper winter comfort food.
- Prep
- 25 min
- Cook
- 3 hr
- Serves
- 6
- Level
- Easy
The key to a great beef stew is patience. Browning the beef well in batches builds the deep, savoury flavour, and a long, gentle simmer turns tough braising steak meltingly tender.
Use chuck or braising steak, which has enough connective tissue to become soft and gelatinous. A splash of ale and a spoonful of tomato purée add richness to the gravy.
Beef Stew
3 hr 25 min total · approx. 480 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 160°C / 140°C fan. Toss the beef with the flour and some seasoning.
- Heat 2 tbsp oil in a large casserole and brown the beef in batches until well coloured. Set aside.
- Add the remaining oil, onions, carrots and celery and cook for 10 minutes. Stir in the garlic and tomato purée for 1 minute.
- Pour in the ale and scrape up the browned bits, then add the stock, herbs, Worcestershire sauce and beef.
- Bring to a simmer, cover and cook in the oven for 2½–3 hours until the beef is very tender. Season and serve with mash.
Cook's noteTastes even better the next day. Freezes for up to 3 months.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
