Here’s a hearty, classic Pot Beef Stew—rich, comforting, and perfect for slow simmering 🥩🥕🍲
Pot Beef Stew
Ingredients (serves 4–6)
Beef
- 900 g (2 lb) beef chuck, cut into large chunks
- Salt & black pepper
- 2 tbsp flour (optional, for thickening)
Base
- 2 tbsp oil or butter
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
Vegetables
- 3 carrots, thickly sliced
- 3 potatoes, cubed
- 2 celery stalks, sliced
- Optional: mushrooms, peas, or parsnips
Liquids
- 3 cups beef stock
- 1 cup water or red wine
- 1 bay leaf
Seasoning
- 1 tsp dried thyme or rosemary
- 1 tsp paprika
- Salt & pepper to taste
Instructions
- Brown the beef
- Pat beef dry, season with salt & pepper.
- Toss lightly with flour (if using).
- Heat oil in a heavy pot and brown beef in batches. Remove.
- Build flavor
- In the same pot, sauté onions until soft.
- Add garlic and tomato paste; cook 1–2 minutes.
- Deglaze & simmer
- Return beef to pot.
- Add stock, water/wine, bay leaf, and herbs.
- Bring to a boil, then reduce to low. Cover and simmer 1½–2 hours.
- Add vegetables
- Add carrots, potatoes, and celery.
- Simmer uncovered 30–40 minutes, until beef is fork-tender and stew thickens.
- Finish
- Adjust seasoning. Remove bay leaf.
- Rest 10 minutes before serving.
Serving Ideas
- Crusty bread or buttered rolls
- Mashed potatoes
- Rice or egg noodles
Tips for the Best Pot Stew
- Use chuck or blade—never lean cuts
- Low and slow = tender beef
- Tastes even better the next day
If you want, I can give you:
- Slow cooker version
- Pressure cooker (Instant Pot) version
- No-tomato / brown stew style
- Extra-rich Guinness beef stew
Just say the word 🍀
