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Beef Stew

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Make this Classic Beef Stew for a cosy dinner in and you won’t be disappointed. Tender pieces of beef with potatoes, carrots, onions and celery all wrapped up in a delicious slow cooked broth. Serve it with the No Yeast Whole Wheat Bread and you’re all set for dinner.

close up of beef stew
Beef Stew

This Beef Stew has comfort all wrapped up in a bowl. It’s honest to goodness dive in delicious! It is melt in you mouth tender and so full of flavour. It will make you wish it was winter all year long. I just served it with some Rustic Bread as I though that was sufficient enough. He recommends serving it over Mashed Potatoes. I chose not to do this because I ended up adding potato to my recipe. Which, by the way, made it even better.

Update friends, you need to check out my Slow Cooker Beef & Vegetable Stew!

Beef Stew

Ingredients

  • 24 Ounces beef stewing, cut into 1 inch pieces
  • 2 Tablespoons flour
  • 2 Cups beef broth
  • 2/3 Cup red wine
  • 4 Tablespoons olive oil
  • 4 Carrots peeled and cut into 2 cm pieces
  • 2 Celery ribs ends trimmed and cut into 2 cm pieces
  • 1 large potato peeled and diced
  • 4 Tomatoes diced
  • 1 Onion peeled and quartered
  • Dried thyme sprigs
  • 3 Bay leaves
  • 2 cloves Garlic peeled and thinly sliced
  • Salt
  • Pepper

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

Beef Stew

Instructions

  • Preheat oven – Preheat oven to 325 degrees F. Set aside a casserole dish.
  • Coat beef – Dredge the beef in the flour and coat completely.
  • Sear beef – Add two tablespoons of the olive oil to a large skillet over medium to high heat. Add the beef and sear all over for about 3-5 minutes. Remove from heat and set aside.
  • Sautee vegetables – In the reserved skillet add the remaining olive oil, carrots, celery, potato, onion and garlic. Stir well and leave to cook stirring occasionally for about 10 minutes.
  • Add seasonings and wine – Add the thyme sprigs and the wine. Stir well and leave to simmer until the wine evaporates, about 10 more minutes.
  • Add remaining ingredients – Add the beef, tomatoes, stock and bay leaves. Stir well. Season with salt and pepper.
  • Slow cook in the oven – Transfer the stew to the casserole. Cook uncovered for 3 – 4 hours or until the beef is fork tender.
Beef Stew

Cooking Tips For the Beef Stew

  • Allow beef to come to room temperature before cooking – by allowing the beef to rest and come to room temperature before cooking, you will get a more tender beef stew at the end of cooking.
  • Use ripe vine tomatoes – I had very ripe vine tomatoes.  They worked great and were completely stewed when the dish was finished.  So, try to avoid big salad tomatoes.  They won’t give the same end result.
Beef Stew

What’s Great To Serve With this Classic Beef Stew

I’d say serve this with some great bread like Fluffy White Dinner Rolls or even the Whole Wheat Dinner Rolls. Both great side options. Of course, any bread is a great option when it comes to serving stew!

over head table setting view of the beef stew
Beef Stew

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over head view of Beef Stew
Beef Stew
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Beef Stew

A classic Beef Stew adapted from Jamie Oliver! Using stewing beef, pantry staples and basic carrots, potatoes and onions. A wonderful warming dish!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course, Soup
Cuisine: British, North American
Keyword: beef, comfort food, stew
Servings: 4 servings
Calories: 744kcal
Author: Julia Pinney

Ingredients

  • 24 Ounces beef stewing, cut into 1 inch pieces
  • 2 Tablespoons flour
  • 2 Cups beef broth
  • 2/3 Cup red wine
  • 4 Tablespoons olive oil
  • 4 Carrots peeled and cut into 2 cm pieces
  • 2 Celery ribs ends trimmed and cut into 2 cm pieces
  • 1 large potato peeled and diced
  • 4 Tomatoes diced
  • 1 Onion peeled and quartered
  • Dried thyme sprigs
  • 3 Bay leaves
  • 2 cloves Garlic peeled and thinly sliced
  • Salt
  • Pepper

Instructions

  • Preheat oven to 325 degrees F. Set aside a casserole dish.
  • Dredge the beef in the flour and coat completely.
  • Add two tablespoons of the olive oil to a large skillet over medium to high heat. Add the beef and sear all over for about 3-5 minutes. Remove from heat and set aside.
  • In the reserved skillet add the remaining olive oil, carrots, celery, potato, onion and garlic. Stir well and leave to cook stirring occasionally for about 10 minutes.
  • Add the thyme sprigs and the wine. Stir well and leave to simmer until the wine evaporates, about 10 more minutes.
  • Add the beef, tomatoes, stock and bay leaves. Stir well. Season with salt and pepper.
  • Transfer the stew to the casserole. Cook uncovered for 3 – 4 hours or until the beef is fork tender.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

Cooking time may vary.  This stew will be done between 3 1/2 and 4 hours.
Nutrition Facts
Beef Stew
Amount Per Serving (1 Bowl of stew)
Calories 744 Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 15g94%
Cholesterol 121mg40%
Sodium 619mg27%
Potassium 1490mg43%
Carbohydrates 34g11%
Fiber 6g25%
Sugar 8g9%
Protein 35g70%
Vitamin A 11215IU224%
Vitamin C 41mg50%
Calcium 94mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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By on November 20th, 2018
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2 Comments on “Beef Stew”

    • Yes Simon you can. Inside the recipe card you will see a little toggle button that says US customary, just click it and there is an option to convert to metric. Hope this helps!

      Reply

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