Beef Stew is a classic hearty dish that has been a favourite for generations. It’s a meal that can be enjoyed on a cold winter’s day or at any time of the year. The beauty of this recipe is that it’s easy to make and can be customised to suit individual tastes.

Beef Stew has been around for centuries, and it’s a dish that has evolved over time. The earliest versions of Beef Stew were made with tough cuts of meat and root vegetables, which were cooked slowly over an open fire. Today, Beef Stew is still made with similar ingredients, but with the addition of herbs, spices, and other flavourings.
Nutritionally, Beef Stew is an excellent source of protein, iron, and other essential nutrients. The beef provides a high-quality protein source that is essential for building and repairing muscle tissue. The vegetables in the stew provide fibre, vitamins, and minerals that are important for overall health.
When it comes to making Beef Stew, there are a few tips to keep in mind. First, it’s essential to use the right cut of beef. A tougher cut, such as chuck or brisket, will benefit from slow cooking, which will tenderise the meat and make it more flavourful. Second, it’s essential to brown the beef before adding it to the stew. This will give the stew a richer, deeper flavour. Third, using homemade beef stock will give the stew a more intense beef flavour.

Beef Stew

Recipe by William DickinsonCourse: MainDifficulty: Easy


Prep time


Cooking time






  • 800g chunky diced beef

  • Olive oil to drizzle

  • 30g cooking fat of your choice (beef tallow is best)

  • 2 cloves of garlic, chopped or minced

  • 2 Medium onions (can be swapped for shallots)

  • 2 sticks of celery, chopped

  • 4 carrots, chopped

  • 100g small button mushrooms

  • 15g of fresh thyme

  • 4 ripe vine tomatoes or 100ml tomato purée

  • 500ml beef stock

  • 2 fresh bay leaves


  • Get a pan to a high heat, add the cooking oil and the beef, and begin to sear and brown the meat.
  • Once browned on the outside, add the vegetables and allow them to sweat a little, add some salt at this point to draw out the moisture.
  • After 10 mins add the stock, tomatoes, and herbs.
  • Bring to the boil and either leave to cook on the hob for at least an hour, or transfer to a crock-pot and cook 8–24 hours.
  • Serve and drizzle with olive oil and herbs to garnish.

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