Mary Berry Recipes

Home / Dinner / Classic Hearty Beef Stew

Ah, a good beef stew! It's one of those truly comforting dishes that brings everyone to the table, isn't it? I have such fond memories of my mother making a wonderful stew, the aroma filling the kitchen, promising a truly nourishing meal. It’s a dish that speaks of home, warmth, and shared moments.

This particular recipe is wonderfully simple, yet yields such profound flavour. We'll be using humble ingredients, transforming them through a gentle, slow cook into something quite extraordinary. The beauty of a stew lies in its ability to take robust cuts of meat and render them meltingly tender, absorbing all the delicious flavours of the vegetables and herbs.

I promise you, dear cooks, this will become a firm favourite in your household. It’s perfect for a Sunday lunch or a comforting weeknight supper, and it’s even better the next day! Follow these steps, and you'll achieve sheer perfection, a hearty, wholesome meal that will delight everyone.

Why You'll Love This Recipe

Uses economical cuts of beef that become incredibly tender and flavourful with slow cooking.
Packed with nourishing root vegetables, providing both substance and a wonderful depth of flavour.
Perfect for making ahead, as the flavours deepen beautifully overnight, making it ideal for entertaining or busy weeknights.
A true one-pot wonder, simplifying both the cooking process and the washing up afterwards.

Ingredients

2 tbsp olive oil
900g (2 lb) stewing beef, such as chuck or braising steak, cut into 4cm (1½ inch) chunks
2 large onions, roughly chopped
2 carrots, peeled and thickly sliced
2 celery sticks, thickly sliced
2 garlic cloves, crushed
2 tbsp plain flour
500ml (2 cups) good quality beef stock
200ml (¾ cup) red wine (optional, but highly recommended)
1 tbsp tomato purée
1 bay leaf
2 sprigs fresh thyme
300g (10 oz) small potatoes, scrubbed and halved (or larger potatoes, peeled and cubed)
Salt and freshly ground black pepper
Fresh parsley, chopped, for garnish

Equipment Needed

Large, heavy-based casserole dish (ovenproof) • Sharp knife • Chopping board • Measuring spoons and jug • Wooden spoon

Step-by-Step Instructions

Heat the olive oil in a large, heavy-based casserole dish or ovenproof pan over a medium-high heat. Brown the beef in batches until well-sealed on all sides. Do not overcrowd the pan, as this will steam the meat rather than brown it. Remove the browned beef and set aside.
Reduce the heat to medium. Add the chopped onions, carrots, and celery to the same pan. Sauté gently for about 8-10 minutes until softened and lightly golden, scraping up any delicious bits from the bottom of the pan. Add the crushed garlic and cook for another minute until fragrant.
Sprinkle the plain flour over the vegetables and stir well, cooking for 1-2 minutes. This will help to thicken our wonderful sauce.
Gradually pour in the beef stock and red wine (if using), stirring constantly to prevent lumps. Bring the mixture to a gentle simmer, then stir in the tomato purée, bay leaf, and thyme sprigs.
Return the browned beef to the casserole dish. Season generously with salt and freshly ground black pepper. Ensure the beef is mostly submerged in the liquid.
Bring the stew back to a gentle simmer on the hob, then cover the dish tightly with a lid or foil. Transfer to a preheated oven at 160°C (140°C fan/Gas Mark 3) and cook for 1 hour 30 minutes.
After 1 hour 30 minutes, remove the dish from the oven and stir in the potatoes. Re-cover and return to the oven for another 1 hour, or until the beef is meltingly tender and the potatoes are cooked through.
Once cooked, remove the bay leaf and thyme sprigs. Taste and adjust seasoning if necessary.
Serve hot, garnished with a sprinkle of fresh chopped parsley. A truly comforting dish, ready to be enjoyed!

Perfect Substitutions

Stewing beef: Lamb shoulder or pork shoulder can be used for a different flavour profile, adjusting cooking time as needed.
Red wine: Replace with an equal amount of extra beef stock or even a little balsamic vinegar for depth.
Potatoes: Sweet potatoes, parsnips, or turnip can be added or substituted for a lovely variation.
Flour: For a gluten-free option, use cornflour (cornstarch) mixed with a little cold water at the end to thicken, or gluten-free flour.

Serving Suggestions

This hearty beef stew is simply wonderful served with a side of creamy mashed potatoes to soak up all that glorious gravy, or perhaps some crusty bread. For a touch of green, steamed green beans or broccoli would be a lovely accompaniment. If you enjoyed this, you might also love our Classic Creamy Fish Pie with a Golden Potato Topping and Classic Homity Pie.

How to Store \u0026 Reheat

This stew is a dream for making ahead! Once completely cooled, transfer it to an airtight container and store in the refrigerator for up to 3 days. To reheat, gently warm on the hob over a low heat, stirring occasionally, until piping hot throughout. You may need to add a splash of extra stock or water if it has thickened too much. It also freezes beautifully for up to 3 months; simply thaw overnight in the fridge before reheating as above.

Mary's Secrets to Success

For a truly rich and deep flavour, don't rush the browning of the beef. Those lovely caramelised bits add so much character to the final dish. And please, resist the urge to peek too often while it's in the oven; a consistent, gentle heat is what creates that wonderfully tender meat. A good quality beef stock truly makes all the difference here, so choose wisely!

Frequently Asked Questions

Can I make this stew in a slow cooker?

Absolutely! Brown the beef and sauté the vegetables as instructed. Then combine all ingredients (reduce stock/wine slightly as less liquid evaporates) in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours, adding potatoes about 1.5-2 hours before the end.

How can I make the gravy thicker?

If you prefer a thicker gravy, after cooking, you can remove some of the liquid, mix a teaspoon of cornflour with a tablespoon of cold water, stir it into the liquid, and return it to the stew, simmering gently until thickened.

What kind of beef is best for stewing?

Cuts like chuck steak, braising steak, or beef shin are perfect. They have a good amount of marbling and connective tissue which breaks down during slow cooking, resulting in wonderfully tender meat.

Can I add other vegetables?

Of course! Swede, parsnips, mushrooms, or even a handful of frozen peas added towards the end would be delightful additions.

My beef isn't tender, what went wrong?

The most common reason is not cooking it long enough. Stewing beef needs time for the connective tissues to break down. Ensure your oven temperature is correct and simply allow it more time until it's fork-tender. Patience is key for a truly tender stew!