Many households will agree that an all-time winner is delicious, piping hot beef stew. Comfort food of the ultimate kind.
We have a delicious and hearty beef stew recipe, with carrots, potatoes, tomatoes and Italian spices to heat up your tummy!
The real trick is to let it stew in its own juices, becoming more and more succulent over time. Especially as you need to simmer the entire dish slowly over a good length of time for the best effect. And of course, try to get the freshest ingredients possible; right down to your garlic cloves and onions.
Beef Stew Ingredients
- 1kg of beef shin – chop into chunks
- 150 g streaky bacon, coarsely sliced
- 2 large onions – coursely chopped
- 6 large carrots – chop into chunks
- 250 g large brown mushrooms, coarsely chopped
- 250 g white button mushrooms, kept whole
- 4 large celery sticks, thinly sliced
- 6 medium potatoes – chop into quarters
- 2 tins peeled tomatoes
- 70g tomato paste
- 4 – 6 large cloves of garlic, chopped coarsely (or to taste)
- 3 teaspoons Italian herbs
- Worcestershire sauce
- 500ml beef stock
- Teaspoon olive oil
- 250 ml good dry red wine
- Salt and freshly-milled black pepper, to taste
Beef Stew Cooking Method
- Cut the meat into rustic chunks of about 4cm each. Place the meat in a bowl, cover and place in the fridge until required.
- Cover the bottom of a large heavy-bottomed saucepan with oil and heat until smoking hot. Then brown the beef with salt, pepper and Worcestershire sauce to flavour.
- Once browned, remove the meat and put in the roughly chopped onions and bacon. Stir quickly to prevent catching. Once these are fried you can put the meat back into the pot, as well as add the carrots, celery, beef stock, some of the red wine, garlic and tomato paste.
- Add the brown and white mushrooms and stir fry until they have released their juices.
- Bring the pot to a boil and then reduce the heat to allow the stew to simmer until the beef shin is soft and succulent. Bring to a boil, reduce heat and cover. Simmer for an hour.
- Now you can add the potatoes and season with the Italian spice. Simmer again until the potatoes are soft. You really want a saucy stew, so if you have too little stock to cover the meat, add more red wine. Check the liquids from time to time and if necessary, add a little water.
- Serve with pasta or rice, as well as pair with your favourite red wine! You can also choose to plate with creamy horseradish mashed potato and even steamed broccoli.
By using beef shin meat specifically, you can save a little bit of money and it has a lot of connective tissue and marbled fat to ensure moisture, flavour and taste. Another great tip is to make double the amount if you can, then freeze portions for the remainder of the week or weekend. It will taste delicious once reheated!
Serves up to six.