Classic Slow-Cooked Beef Stew with Red Wine

Name: Classic Slow-Cooked Beef Stew with Red Wine
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 4
Ingredients: 900 g braising steak cut into large chunks; 1 tbsp Plain flour; 2 tbsp vegetable or sunflower oil; 2 onions, chopped; 2 celery sticks, chopped; 2 carrots halved and cut into chunks; 2 bay leaves; 6 thyme sprigs, leaves picked; 150 ml Red wine; 1 tbsp Tomato puree; 2 tsp Worcestershire sauce; 1 beef stock cube or 600 ml fresh strong beef stock; 1 serving cooked green vegetables and mash, to serve

A rich and comforting beef stew featuring tender chunks of braised steak, aromatic herbs, and a deep red wine gravy. This versatile recipe is perfect for a cozy family dinner and can be prepared on the stovetop or in a slow cooker.

Servings4 Portions

Prep Time15 Mins

Cook Time240 Mins

Difficulty

Intermediate

Ingredients

braising steak cut into large chunks
900 g
Plain flour
1 tbsp
vegetable or sunflower oil
2 tbsp
onions, chopped
2
celery sticks, chopped
2
carrots halved and cut into chunks
2
bay leaves
2
thyme sprigs, leaves picked
6
Red wine
150 ml
Tomato puree
1 tbsp
Worcestershire sauce
2 tsp
beef stock cube or 600 ml fresh strong beef stock
1
cooked green vegetables and mash, to serve
1 serving

Step-by-Step Instructions

Generously season the beef chunks with salt and pepper, then toss them in the flour until evenly coated. Heat 1 tablespoon of oil in a large flameproof casserole dish or heavy-bottomed pot over medium-high heat. Brown the beef in batches for 6-8 minutes per batch to avoid overcrowding the pan. Add more oil if the meat starts to stick. Once browned on all sides, transfer the beef to a plate.

Reduce the heat to medium. If the pan looks dry, add another splash of oil. Sauté the chopped onions, celery, and carrots for about 5 minutes until they begin to soften. Pour in the red wine (or water) and add the bay leaves and thyme. Simmer for 2-3 minutes, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan.

Stir in the tomato purée and Worcestershire sauce, cooking for 1 minute. For stovetop cooking: Return the beef to the pot, crumble in the stock cube, and add 600ml of water (or fresh stock). Cover and simmer on low for 3 hours. For a slow cooker: Transfer the vegetable mixture and beef to the slow cooker, add the stock cube and 400ml of water (or fresh stock), and cook on low for 6-8 hours until the beef is fork-tender.

If cooking on the hob, remove the lid for the final 30 minutes to allow the sauce to thicken and reduce. Check the beef for tenderness; if it needs more time, add a splash of water and continue cooking for another 30 minutes. Taste and adjust the seasoning before serving hot with creamy mashed potatoes and steamed green vegetables.