Serves: 4–6
Cooking time: About 2½–3 hours
Ingredients
- 1 kg stewing beef (chuck, shin, or braising steak), cut into large chunks
- 2 tbsp plain flour
- Salt and freshly ground black pepper
- 2 tbsp beef dripping or vegetable oil
- 2 onions, sliced
- 3 carrots, cut into chunks
- 2 celery sticks, chopped
- 2 garlic cloves, crushed
- 2 tbsp tomato purée
- 500 ml good-quality beef stock
- 250 ml dark ale or stout (optional, but traditional)
- 2 bay leaves
- 2–3 sprigs fresh thyme
- 1 tbsp Worcestershire sauce
- 250 g baby potatoes or large potatoes cut into chunks
- A handful of chopped fresh parsley
Method
- Season the flour generously with salt and pepper. Toss the beef in the flour until evenly coated.
- Heat the dripping or oil in a heavy casserole dish over medium-high heat. Brown the beef in batches, then remove and set aside.
- In the same pan, cook the onions, carrots, and celery for about 8–10 minutes until softened.
- Stir in the garlic and tomato purée and cook for 1 minute.
- Return the beef to the pot. Pour in the ale (if using) and let it simmer for 2 minutes.
- Add the beef stock, Worcestershire sauce, bay leaves, and thyme. The liquid should just cover the meat.
- Bring to a gentle simmer, cover with a lid, and cook in a 160°C (140°C fan) oven for about 2½ hours.
- Add the potatoes during the final 45–60 minutes of cooking.
- Remove the bay leaves and thyme stalks. Taste and adjust the seasoning. Stir in the chopped parsley before serving.
To Serve
A proper British beef stew is traditionally served with:
- Creamy mashed potatoes
- Buttered seasonal greens (cabbage or peas)
- Crusty bread with plenty of butter
- Or fluffy dumplings cooked on top of the stew for the last 30 minutes
Optional British Dumplings
Mix together:
- 150 g self-raising flour
- 75 g shredded beef suet
- A pinch of salt
- 4–5 tbsp cold water
