Beef Stew
Stewing beef browned and then braised slowly with root vegetables until it pulls apart.
- Servings
- 6
- Prep
- 20 min
- Cook
- 2 h 30 min
- Total time
- 2 h 50 min
- Difficulty
- Medium
- Cuisine
- American
DinnerMake aheadOne pot
Ingredients
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- 1,000 g stewing beef — cut into 4 cm pieces
- 600 g potatoes — peeled, cut into chunks
- 3 pc carrots — thickly sliced
- 2 pc onions — chopped
- 3 pc garlic cloves — crushed
- 2 tbsp tomato paste
- 900 ml beef stock
- 2 tbsp plain flour
- 2 tbsp olive oil
- salt — to taste
- black pepper — to taste
Method
- Pat the beef dry, season it with salt and pepper and toss it in the flour.
- Heat the olive oil in a heavy pan over medium-high heat and brown the beef in batches, about 3 minutes a side. Crowding the pan steams the meat instead of browning it. Move each batch to a plate.
- Lower the heat, add the onion and cook for 5 minutes, then stir in the garlic and tomato paste and cook for another minute.
- Return the beef with its juices, pour in the stock, and bring to a gentle simmer.
- Cover and simmer very gently for an hour and a half, then add the carrots and potatoes and cook for a further 45–60 minutes.
- The stew is ready when a piece of beef falls apart under a fork. Season to taste before serving.
Before you cook
- Whole-cut beef reaches its food-safety minimum at 63 °C / 145 °F with a 3-minute rest, but this stew must keep cooking until the beef is fork-tender.
- Wash hands, boards and utensils after handling raw beef, and keep them away from food that will be eaten uncooked.