Beef Stew Recipe

This traditional braised beef stew features a thick, rich gravy paired with chunky vegetables. It's perfect for using affordable cuts of meat, with slow cooking yielding a truly tender dish.

• Prep Time: 15 mins
• Cook Time: 3 hrs - 3 hrs 50 mins
• Difficulty: Easy
• Servings: 5

Ingredients

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 large carrots, halved lengthways and coarsely sliced
• 5 bay leaves
• 2 sprigs of thyme (1 whole and leaves from the other)
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 crumbled beef stock cubes
• 850g stewing beef (featherblade or brisket), cut into large chunks

Method

Step 1: Preheat the oven to 160°C (140°C fan/gas mark 3) and start heating water in a kettle.

Step 2: In a flameproof casserole dish, add 2 sliced celery sticks, 1 chopped onion, 2 prepared carrots, 5 bay leaves, and 1 whole thyme sprig. Include 1 tbsp vegetable oil and 1 tbsp butter.

Step 3: Soften the vegetables over low heat for 10 minutes. Next, stir in 2 tbsp plain flour until the mixture appears smooth. Add in 2 tbsp tomato purée, 2 tbsp Worcestershire sauce, and 2 crumbled beef stock cubes.

Step 4: Gradually mix in 600ml of hot water, then add the 850g of stewing beef. Bring to a gentle simmer.

Step 5: Cover the dish and place it in the oven for 2 hours and 30 minutes. After that, uncover and continue cooking for an additional 30 minutes to 1 hour, or until the meat is tender and the sauce has thickened.

Step 6: Serve garnished with the remaining picked thyme leaves.

Earlier, SSP told how to cook Southern catfish stew.