Beef and Vegetable Stew
A rich, slow-cooked beef stew with tender chunks of beef, potato, carrot and celery in a deep, savoury gravy. Pure winter comfort food — the longer it simmers, the better it gets.
Prep
20m
Cook
120m
Diff.
Med
Serves
5
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Ingredients
Garlic, raw
3 cloves
Tomato paste, canned
1 tablespoon
Vegetable broth, ready-to-use
3–4 cups
Oil, olive, extra light
2 tablespoons
Thyme, fresh
fresh sprigs
Beef, chuck, roast, boneless, choice, raw
cut into chunks
Carrots, raw
3 medium, sliced
Potatoes, raw, skin
3 medium, cubed
Celery, raw
2 stalks, sliced
Onions, yellow, raw
1 large, diced
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Instructions
Cut the beef into 4cm chunks. Season with salt and pepper.
Heat oil in a large heavy pot over medium-high heat. Brown the beef in batches — don't crowd the pan. Remove and set aside.
Reduce to medium heat. Add onion, carrot and celery. Cook for 5 minutes until softened.
Add garlic and cook for 1 minute.
Stir in tomato paste and cook for 1 minute.
Return the beef to the pot. Add stock, Worcestershire sauce and thyme.
Bring to the boil, then reduce to a low simmer. Cover and cook for
5–2 hours until the beef is very tender.
Add the diced potato in the last 30 minutes of cooking.
Taste and adjust seasoning. Serve with mashed potato or crusty bread.
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