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Print Classic beef stew

There's little to beat this sumptuous beef stew for dinner on a cold evening. It's even better made a day ahead so that the flavour has time to develop. Serve with buttery cabbage and mashed potato or thickly buttered crusty brown bread.

Category

Beef recipes  

Ingredients

  • 800g braising beef or stewing steak, cut into chunks
  • 3 tbsp seasoned flour
  • Olive oil
  • 200g bacon, cut into lardons
  • ½ large celeriac, cut into chunks
  • 2 carrots, cut into chunks
  • 100g shallots, peeled &, if large, cut in half
  • 2 bay leaves
  • Thyme springs
  • 300g chestnut mushrooms, cut in half if large
  • 1 tsp tomato purée
  • 500ml red wine
  • 300ml beef or chicken stock
  • Handful fresh parsley, chopped
  • Salt & pepper

Method

  1. Preheat oven to 150°C/Gas 2. Toss the beef in the flour. Heat a tablespoon of olive oil in a casserole dish or heavy-bottomed, ovenproof saucepan and brown the beef briefly in batches, then set it aside.
  2. Fry the bacon for 2-3 minutes in the casserole. Add the celeriac and carrot with the shallots, bay leaves and thyme. Cook for 5 minutes until beginning to soften, then stir in the mushrooms and tomato purée and cook for a few minutes more.
  3. Pour in the wine and scrape the bottom of the pan to deglaze. Add the stock and bring to the boil, then simmer for a few minutes. Add the beef, stir thoroughly, then put the lid on the casserole and cook in the oven for 2-3 hours, until tender.
  4. Check seasoning and scatter with parsley before serving.
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