Hearty Home Style Beef Stew

Beef stew is a classic dish that’s as comforting as it is satisfying. Perfect for those chilly winter evenings, it’s a meal that warms both the body and the soul. This recipe is designed to be both delicious and economical, making the most of your ingredients without compromising on flavour.

The origins of beef stew can be traced back to ancient times, with variations found in many cultures around the world. In Britain and Europe, it has long been a staple, often made with simple, hearty root ingredients that reflect the seasons of the countryside.

Traditionally, beef stew is a slow-cooked dish, but this version offers a quicker approach without sacrificing taste. By using a combination of braising and pressure cooking, you can enjoy a tender and flavoursome stew in less time.

Beef Stew Tips

• Choose the right cut of beef: A tough cut of beef, such as chuck or shin, is ideal for stewing as it becomes tender during the cooking process.
• Brown the beef well: This step is essential for developing rich flavour.
• Use good quality stock: A homemade beef stock will elevate the flavour of your stew, but a good quality store-bought stock will also work well.
• Don’t overcrowd the pan: Browning the beef in batches ensures even browning and prevents steaming rather than searing.
• Add vegetables gradually: Heartier vegetables like carrots and potatoes require longer cooking times compared to more tender ones like peas and beans.
• Season generously: Taste as you go and adjust seasoning accordingly.
• Serve with crusty bread: A classic accompaniment to any stew, crusty bread or toasted bread is perfect for soaking up the rich gravy.
• If using a pressure cooker: Cooking times may vary depending on your pressure cooker model and size. Always refer to your pressure cooker’s manual for specific instructions and guidelines.

Ingredients:

• 1 kg beef chuck or shin, cut into large 3 cm cubes
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 carrots, chopped into 1cm thick rounds
• 2 celery sticks, chopped into 1cm pieces
• 2 cloves garlic, minced
• 1 tablespoon plain flour
• 1 tablespoon tomato purée
• 500ml beef stock
• 1 bay leaf
• 2 sprigs fresh thyme
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• 300g potatoes, peeled and cubed into medium pieces
• 100g frozen peas

Directions

1. Brown the beef: Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef in batches and brown on all sides. Remove the beef and set aside.
2. Sauté the vegetables: In the same pot, add the finely chopped onion, 1cm carrot rounds, and 1cm celery pieces. Cook until softened, then stir in the minced garlic.
3. Make the roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Deglaze the pan: Pour in the beef stock, scraping any browned bits from the bottom of the pot, then stir in the tomato purée and cook for another minute.
5. Return the beef: Add the beef, bay leaf, thyme, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is almost tender.
6. Add potatoes: Stir in the 2cm cubed potatoes and cook for a further 20 minutes, or until the potatoes are tender.
7. Stir through peas: Add the frozen peas and cook for 5 minutes, or until heated through.
8. Serve: Ladle the stew into bowls and serve with crusty bread.

Pressure Cooker Beef Stew

Directions

1. Brown the beef: Follow the original recipe to brown the beef in batches. Remove and set aside.
2. Sauté the vegetables: In the same pot, add the finely chopped onion, 1cm carrot rounds, and 1cm celery pieces. Cook until softened, then stir in the minced garlic.
3. Make the roux: Sprinkle the flour over the vegetables and cook for 1 minute, stirring constantly.
4. Combine ingredients: Return the beef to the pot. Add the tomato purée, beef stock, bay leaf, thyme, oregano, salt, and pepper.
5. Pressure cook: Secure the lid on the pressure cooker according to the manufacturer’s instructions. Bring to high pressure and cook for 20-25 minutes.
6. Release pressure: Carefully release the pressure according to your pressure cooker’s manual. This might involve a natural release for a few minutes, followed by a quick release.
7. Add potatoes: Once the pressure is released, stir in the cubed potatoes.
8. Cook further: Secure the lid again and cook for an additional 5-7 minutes on high pressure.
9. Release pressure: Repeat the pressure release process.
10. Add peas: Stir in the frozen peas and cook for a few minutes until heated through.

Craving for more hearty comfort food? Enjoy a range of tasty stews, casseroles, and soups, perfect for chilly nights!

For more information on buying the right stock for you, we recommend you review the following: Stock Review.