Slow-Cooked Beef and Vegetable Stew

About this recipe

A big pot of beef stew is perfect for cold nights and stretches an affordable cut a long way. Chuck steak becomes meltingly tender after a slow simmer with vegetables, stock and tomato paste. It's even better the next day and freezes well.

Method

1. 1

   Step 1

   Toss the beef in the flour with a good pinch of salt and pepper.

2. 2

   Step 2

   Heat half the oil in a large heavy pot over medium-high heat. Brown the beef in batches, about 4 minutes per batch, adding more oil as needed. Set aside.

   4 min

3. 3

   Step 3

   Lower the heat to medium. Add the onion, garlic, carrot and celery and cook for 5 minutes until softened.

   5 min

4. 4

   Step 4

   Stir in the tomato paste for 1 minute, then add the stock, Worcestershire sauce, bay leaves, thyme and the beef with any juices.

   1 min

5. 5

   Step 5

   Bring to the boil, then cover and simmer very gently for 1 hour 30 minutes, stirring now and then.

   1 hr 30 min

6. 6

   Step 6

   Add the potatoes and simmer, uncovered, for another 40 minutes until the beef is tender and the gravy has thickened.

   40 min

   Tip: If the gravy gets too thick, add a splash of water.

7. 7

   Step 7

   Remove the bay leaves, taste for salt and pepper and serve.