Hearty Beef Stew

Method

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1. Pat the beef completely dry, season it, and toss in the flour until lightly coated.

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2. Heat the oil in a heavy casserole and brown the beef hard in three uncrowded batches, 5 minutes each, until dark on at least two sides. Set aside.

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3. Lower the heat, add the onions with a splash of water to lift the fond, and cook 8 minutes.

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4. Add the garlic for 1 minute, then the tomato purée and cook 2 minutes until it darkens.

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5. Pour in the wine, bring to the boil and scrape the base completely clean. Simmer 4 minutes.

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6. Return the beef with the stock, Worcestershire, thyme, bay, salt and pepper. The liquid should just cover the meat.

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7. Cover and braise at 150°C / 300°F for 2 hours.

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8. Add the carrots, parsnips and potatoes, and cook 60 minutes more, uncovered for the last 20 to reduce the gravy.

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9. Rest 10 minutes, skim any fat, check the seasoning, and scatter with parsley.

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Chef’s Tips

• Dry meat and a hot pan. Wet beef steams grey and you lose the entire flavour foundation.
• Chuck or shin, never lean steak. Collagen is what makes stew meat tender rather than dry.
• Made a day ahead and reheated, it is measurably better — and the fat lifts off cleanly when cold.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Crusty bread or buttered mash
• A robust red such as a Malbec
• Buttered greens

Storage & Reheating

Refrigerate up to 4 days and freeze 3 months. Reheat gently on the hob or at 150°C / 300°F for 35 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.