Beef stew is comforting and flavourful if you add two ingredients instead
Few dishes are as comforting as a traditional beef stew. Packed with tender chunks of slow-cooked meat, hearty vegetables and rich, warming gravy, it’s a timeless favourite that proves simple ingredients can deliver incredible flavour.
TL;DR
- The best cuts for beef stew are chuck, braising steak, and beef shin due to their connective tissue, which breaks down during slow cooking.
- Patience and gentle, low-heat cooking are crucial for tender meat and developing deep flavours.
- The recipe involves sautéing vegetables, adding flour and Stokes sauces (ketchup, brown sauce, horseradish), beef stock, and water, then slow-cooking in the oven for two and a half hours.
- The stew is finished by simmering uncovered to thicken the sauce.
- Recommended serving is with buttery mashed potatoes.