Slow-cooked beef stew

Recipe from: 23 June 2014
recipes beef stew

Ingredients 14
Servings 1
Minutes 00:20


Serving Change
  • 2
    olive oil
  • 1
    onion - finely chopped
  • 2
    cloves of garlic - crushed
  • 2
    celery sticks - finely sliced
  • 2
    springs thyme
  • 2
    carrots cut into bite size portions
  • 800
    beef chuck steak - cubed
  • 15
  • 1
  • 300
    beef stock / stout / red wine
  • 4
    potatoes - quartered
  • salt and freshly ground pepper
  • handful of parsley - roughly chopped
  • steamed rice - to serve


Heat olive oil into a heavy based saucepan and sauté onion, garlic, celery, thyme and carrots until onions are soft and translucent and vegetables are just beginning to soften.

Add cubed beef and flour and sear until meat is well browned. Pour in tinned tomatoes and stock, season with salt and pepper and cover with a lid.

Simmer gently over a low heat for about 2 hours or until meat is soft and tender. Add potatoes and cook for a further 20-30 minutes or until potatoes are cooked.

Check seasoning and garnish with freshly chopped parsley. Serve with steamed rice and seasonal vegetables.

Recipe reprinted with permission of Source Food.

Read more on: stew  |  beef  |  recipes publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.