Beef Stew

Name: Beef Stew
Prep time: 15 min
Cook time: 2 h 40 min
Total time: 2 h 55 min
Cuisine: European
Ingredients: 1.2 kg / 2.4lb chuck beef (, cut into 3.5 cm / 1.5" cubes (Note 1)); 1 tsp cooking salt / kosher salt ((halve for table salt, +50% for flakes)); 1/2 tsp black pepper; 3 tbsp olive oil (, divided); 1 large onion (, halved then cut into 1 cm / 2/5" slices); 4 garlic cloves (, minced); 3 carrots (, cut into 2.5cm / 1" pieces on the diagonal); 2 celery stalks (, cut into 2.5 cm / 1" pieces); 1/3 cup plain flour / all-purpose flour; 3 cups beef broth / stock (, salt reduced); 2 cups red wine (, bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2)); 2 tsp Worcestershire Sauce; 2 tbsp tomato paste; 2 bay leaves (, fresh or dried); 4 sprigs thyme; 400 g / 14 oz baby potatoes (, halved); More salt and pepper (, if required); Mashed potato; 1 tsp finely chopped parsley (, optional garnish); Crusty bread (, for bowl mopping and dunking)

Instructions

Prep:15minCook:2h 40min

Recipe VIDEO above. Just a great, classic beef stew with meltingly tender beef smothered in a rich sauce. Be sure to brown the beef well - it's key for the deep rich colour and flavour of the sauce! Great on the day, but even better the next day so make ahead if you can. This recipe is best made on the stove or in the oven. For the set-and-forget Slow Cooker and pressure cooker versions of this Beef Stew, see here.

Updated at: Tue, 08 Sep 2026 00:48:28 GMT