Quick British Beef Stew

Ingredients

• 900 g (2 lb) stewing beef (chuck), cut into 3 cm/1″ cubes
• Salt and freshly ground black pepper
• 2 tbsp plain flour (sub gluten-free flour if needed)
• 2 tbsp vegetable oil or a mix of butter and oil
• 2 medium onions, thickly sliced
• 3 carrots, peeled and cut into 2 cm pieces
• 400 g (about 3 medium) potatoes, cut into chunks
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 bay leaves
• 1 tsp dried thyme or 2–3 sprigs fresh thyme
• 750 ml beef stock (use low-sodium for control)
• Optional: 120 ml stout or dry red wine for deglazing
• Fresh parsley, chopped, to garnish

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and chopping board
• Measuring cups and spoons
• Optional: slow cooker (for adaptation)

Instructions

1. Season the beef generously with salt and pepper. Toss the cubes with the flour to coat and shake off excess.
2. Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Brown the beef in batches — don’t overcrowd the pan — about 2–3 minutes per side. Transfer browned beef to a plate.
3. Add the remaining oil if needed and sauté the onions and carrots until softened and starting to colour, 5–7 minutes.
4. Stir in the tomato paste and cook 1 minute. Deglaze the pan with beef stock and the optional stout or wine, scraping up browned bits from the base.
5. Return the beef to the pot. Add the potatoes, Worcestershire sauce, bay leaves and thyme. Bring to a gentle simmer.
6. Cover and cook on the stovetop at a low simmer for 60–75 minutes, or transfer to an oven preheated to 160°C/325°F and cook for 1–1.5 hours, until the beef is tender. For a slow-cooker adaptation: after step 5 transfer everything to a slow cooker and cook on low for 6–8 hours.
7. Uncover and reduce the sauce over medium heat to your desired thickness. For a quicker finish, whisk a tablespoon each of soft butter and flour (beurre manié) and stir into the simmering sauce until thickened. Adjust seasoning with salt and pepper.
8. Serve hot, garnished with chopped parsley.

Pro tip: Brown meat well in batches for deeper flavour and avoid a tight lid while simmering — a gentle, moist heat keeps chuck tender.

Nutrition (estimate per serving)

Approx. 560 kcal • Protein 46 g • Carbs 28 g • Fat 26 g • Fiber 4 g (estimate)

Serving ideas

• Serve over creamy mashed potatoes or with buttered peas.
• Offer crusty bread or Yorkshire puddings to mop up the gravy.
• Garnish with a sprig of parsley for colour and freshness.

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