Beef stew
Tender beef slow-cooked with carrots, potatoes and onions in a deep, savoury gravy. One pot and very little work.
- Serves4
- Prep20 min
- Cook2 hr 30 min
- HeatMild
Lean boneless beef is made for stews: it needs two hours of gentle bubbling and rewards you with meat that falls apart. Brown it well first for the deepest flavour.
Ingredients
Ask at the counter for1kg boneless beef, cut into 4cm stewing chunks
Cut: Boneless beef
Method
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Toss the beef in the flour with salt and pepper. Heat 2 tablespoons of the oil in a large casserole and brown the beef in batches over a high heat, 3 to 4 minutes a batch. Set aside.
Add the rest of the oil, then the onions, carrots, celery and garlic. Cook for 8 minutes until the onions soften, then stir in the tomato purée.
Return the beef with the stock, Worcestershire sauce, bay leaves and thyme. Bring to a simmer, cover and cook on a low heat for 1 hour 30 minutes.
Add the potatoes, cover again and simmer for 45 minutes more, until the beef breaks apart easily and the potatoes are soft.
Take out the bay leaves, check the seasoning and scatter with parsley. Serve with crusty bread.
Tips
- Don't rush the browning: the dark crust on the meat is where the flavour comes from.
- It's even better the next day. Cool it, keep it in the fridge and reheat it gently.
- To cook it in the oven, put the covered pot in at 160°C (fan 140°C, gas 3) for the same time.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months, though the potatoes go a little soft. Leave them out if you're cooking to freeze.
- Heat
- Mild. Add green chillies at the table if you like it hotter.