Homestyle Beef Stew

Homestyle Beef Stew

This Homestyle Beef Stew is a warm, comforting dish made with tender beef, potatoes, carrots, vegetables, and a rich savoury sauce. Slowly simmering the stew allows the meat to become soft and flavourful, making it perfect for a satisfying family lunch or dinner.

Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Servings: 4–6

Ingredients

For the Beef

  • 800 g stewing beef or beef chuck, cut into medium-sized cubes

  • 2 tablespoons all purpose flour

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 2 tablespoons cooking oil

For the Stew

  • 1 large onion, chopped

  • 4 cloves garlic, finely chopped

  • 2 tablespoons tomato paste

  • 2 medium carrots, cut into thick slices

  • 3 medium potatoes, peeled and cut into chunks

  • 2 celery stalks, sliced

  • 150 g mushrooms, halved or sliced, optional

  • 1 cup frozen peas

  • 750 ml beef stock

  • 1 tablespoon Worcestershire sauce

  • 1 tablespoon soy sauce

  • 1 teaspoon brown sugar

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 2 bay leaves

  • ½ teaspoon paprika

  • Salt and black pepper to taste

  • Fresh parsley for garnish

To Thicken the Stew

  • 1 tablespoon cornflour

  • 2 tablespoons cold water

Instructions

  1. Prepare the beef.
    Pat the beef cubes dry with kitchen paper. Place them in a bowl and season with salt and black pepper. Sprinkle over the flour and toss until the beef is lightly coated.

  2. Brown the beef.
    Heat 1 tablespoon of cooking oil in a large heavy saucepan or Dutch oven over medium-high heat. Add the beef in small batches and brown it on all sides.

  3. Set the beef aside.
    Transfer the browned beef to a plate. Avoid overcrowding the pan, as this can cause the meat to steam instead of brown.

  4. Cook the aromatics.
    Add the remaining cooking oil to the same pan. Add the onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.

  5. Add the tomato paste.
    Stir in the tomato paste and cook for 1–2 minutes to develop a deeper flavour.

  6. Return the beef.
    Place the browned beef and any collected juices back into the pan.

  7. Add the seasonings.
    Add the Worcestershire sauce, soy sauce, brown sugar, thyme, rosemary, bay leaves, paprika, and a little black pepper.

  8. Add the stock.
    Pour in the beef stock and stir well, scraping any browned pieces from the bottom of the pan.

  9. Simmer the beef.
    Bring the stew to a gentle boil. Reduce the heat to low, cover the pan, and simmer for approximately 1 hour.

  10. Add the vegetables.
    Add the carrots, potatoes, celery, and mushrooms. Stir gently, cover, and continue cooking for another 35–45 minutes.

  11. Check the beef and vegetables.
    The stew is ready when the beef is tender and the potatoes and carrots can be easily pierced with a fork.

  12. Add the peas.
    Stir in the frozen peas and cook uncovered for another 5 minutes.

  13. Thicken the stew.
    Mix the cornflour and cold water in a small bowl until smooth. Slowly pour the mixture into the stew while stirring.

  14. Finish the sauce.
    Simmer uncovered for 3–5 minutes until the sauce becomes rich and slightly thick. Remove the bay leaves and adjust the salt and pepper.

  15. Serve.
    Garnish with fresh parsley and serve hot with crusty bread, steamed rice, mashed potatoes, or buttered noodles.

Kift’s Tips

  • Beef chuck is ideal because it becomes soft and tender during slow cooking.

  • Cut the beef into similar-sized pieces so it cooks evenly.

  • Brown the meat in small batches to create a richer flavour.

  • Do not rush the cooking process. Slow simmering makes the beef tender.

  • Cut the potatoes and carrots into large chunks so they do not break apart.

  • Add more beef stock if the stew becomes too thick while cooking.

  • For a deeper flavour, prepare the stew one day in advance and reheat it before serving.

  • A small splash of red wine can be added after cooking the tomato paste, if desired.

  • Taste the stew before adding extra salt because the stock, soy sauce, and Worcestershire sauce already contain salt.

Storage Instructions

Allow the beef stew to cool completely before storing.

Place it in an airtight container and refrigerate for up to 3 days.

Reheat gently in a saucepan over medium-low heat until thoroughly hot. Add a small amount of water or beef stock if the sauce has become too thick.

The stew can also be frozen for up to 3 months. For the best texture, you may freeze it without the potatoes and add freshly cooked potatoes when reheating.

Thaw frozen stew overnight in the refrigerator before reheating.

Watch the Recipe Video

See how Kift makes this comforting Homestyle Beef Stew step by step:

YouTube:https://www.youtube.com/shorts/Clgzlp8WLOA

Cook With Kift — Bringing delicious homemade flavours to your kitchen.

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