Holly's Homestead — Recipe
Beef Stew
A slow-simmered beef stew with carrots, potatoes and peas
DIFFICULTY Easy
COURSE Main
CUISINE Australian
COURSE Main
CUISINE Australian
Estimated nutrition per serve: 470 kcal · 39g protein · 35g carbohydrate · 19g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.
A batch this size may need an extra 5-10 minutes of simmering to thicken properly - there's more liquid to reduce relative to the pot's surface area.
01Ingredients
02Method
- Toss the beef in the flour with a good pinch of salt and pepper.
- Heat half the oil in a large heavy pot and brown the beef in batches over high heat, 3 minutes per batch. Set aside.
- Add the remaining oil and cook the onions for 5 minutes. Add the garlic and tomato paste and stir for 1 minute.
- Return the beef, add the stock, Worcestershire sauce and bay leaves, and scrape up the browned bits. Bring to the boil, cover and simmer very gently for 1 hour 15 minutes.
- Add the carrots and potatoes and simmer covered for 40 minutes until the beef and vegetables are tender.
- Stir in the peas for the last 5 minutes. Remove the bay leaves, taste and season.
03Notes & substitutions
- Add a cup of red wine in place of some of the stock for depth.
- Swap the potatoes for pumpkin or parsnip.
- Make it in a slow cooker: brown the beef, then cook everything on low for 8 hours.
- Serve with mashed potato, crusty bread or steamed greens.
- Stew improves overnight, so make it a day ahead.
04Common mistakes
- Crowding the pan — meat steams instead of browns; work in batches.
- Boiling the stew — a hard boil toughens the meat; keep it at a bare simmer.
- Adding the vegetables too early — they turn to mush; add them after the beef is mostly tender.
- Using lean steak — lean cuts go dry; use chuck or gravy beef, which have connective tissue that melts.
05Storage & leftovers
Fridge
Up to 4 days.
Freezer
Freezes well for up to 3 months. The potatoes soften slightly.
Reheating
Reheat gently on the stove until steaming hot.
More About This Recipe
07Troubleshooting
- Beef is tough. It needs longer - keep simmering gently until tender.
- Gravy is thin. Remove the lid and simmer for 10-15 minutes, or stir through a cornflour slurry.
- Gravy is greasy. Skim the fat off the surface with a spoon.
- Stew is bland. Add salt, a splash of Worcestershire and a little more tomato paste.
Frequently Asked Questions
How long does it take?
About 2.5 hours on the stove, mostly unattended.
Can I use a pressure cooker?
Yes - cook the beef and stock for 35 minutes, release, add vegetables and cook 5 more.
Can I make it gluten free?
Yes - use corn flour for coating and a gluten-free stock and Worcestershire sauce.
Can I add other vegetables?
Yes - parsnip, swede, turnip and celery all work.