Stew is one of those flexible, slow-cooked dishes where meat and vegetables simmer together until everything is rich, tender, and deeply flavorful. Here’s a solid basic beef stew you can easily adapt.
Classic Beef Stew
Ingredients
- 500–700 g beef (stew meat or chuck), cut into cubes
- 2 tbsp oil
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 2–3 carrots (chunky pieces)
- 2 potatoes (cubed)
- 1–2 tbsp tomato paste
- 1 tbsp flour (for thickening)
- 4 cups beef broth (or water + stock cube)
- 1 tsp thyme or mixed herbs
- 1 bay leaf
- Salt & black pepper
- Optional: peas, mushrooms, chili flakes, Worcestershire sauce
Instructions
1. Brown the beef
- Heat oil in a pot
- Sear beef in batches until browned on all sides
- Remove and set aside (this builds flavor)
2. Build the base
- In the same pot, sauté onion until soft
- Add garlic and cook briefly
- Stir in tomato paste and cook 1 minute
- Sprinkle flour and stir (helps thicken stew)
3. Add liquid
- Slowly pour in broth while stirring
- Scrape up browned bits from the bottom (flavor!)
4. Simmer the stew
- Add beef back in
- Add bay leaf, herbs, salt, pepper
- Cover and simmer on low for 1.5–2 hours until beef is tender
5. Add vegetables
- Add carrots and potatoes
- Cook another 25–35 minutes until soft and stew thickens
6. Finish
- Adjust salt and pepper
- Remove bay leaf
- If you want thicker stew, mash a few potatoes in the pot
Tips
- Low and slow = tender beef
- Chuck or shin works best (more collagen, better flavor)
- A splash of soy sauce or Worcestershire boosts umami
- Let it rest 10–15 minutes before serving—it thickens naturally
Serving ideas
- With bread or naan
- Over rice
- With mashed potatoes for extra comfort
If you want, I can give you:
- a quick pressure cooker/Instant Pot stew
- a spicy desi-style beef stew
- or a thick gravy-style stew like restaurant curry
