A classic beef stew recipe is something every home cook should have up their sleeves. Cooked in a stew, you get the most incredibly soft and tender beef that simply melts in the mouth. For those who don’t already have a go-to stew recipe , why not give this a try? For this dish, I took inspiration from Sarah Rossi, the woman behind the incredible food blog Taming Twins , and it couldn’t have turned out better.
The stew is packed with flavour, chunky vegetables, rich gravy and just overflowing with goodness. I tend to cook my stews in a slow cooker as I find that easiest, but this recipe can be cooked in the oven at 160C for about two to three hours. Ingredients (serves four) 670g beef cubes, suitable for slow cooking Three tablespoons of plain flour One and a half tablespoons of vegetable oil One onion 400ml beef stock Two carrots, peeled and chopped Two celery sticks, chopped 400g potatoes, peeled and chopped One and a half beef stock cubes, no need to dissolve Two tablespoons of tomato puree Two tablespoons of Worcestershire sauce A sprinkling of Italian herb blend, to serve (optional) Method After measuring and prepping the ingredients I started by coating the beef cubes in two tablespoons of plain flour, ensuring all of the meat was covered.
I then heated the oil in a pan and fried the beef until the outside was browned and golden - I did this in batches as I didn’t want to overcrowd the pan. This step could also be done in your slow cooker pan if it’s the type yo.
