Classic Beef Stew

Classic Beef Stew

A traditional braised beef casserole with thick, rich gravy and chunky veg – an ideal recipe for cheap cuts, as slow-cooking guarantees a tender dish. Freezer friendly.

Serves 5


850g Australian Grass Fed Beef Point End Brisket, cut into nice large chunks
50g chat/ new potatoes, cut into cubes
2 celery sticks, thickly sliced
1 onion, chopped
2 large carrots, halved lengthways then very chunkily sliced
5 bay leaves
2 thyme sprigs, 1 whole and 1 leaves picked
1 tbsp extra virgin olive oil
1 tbsp butter
2 tbsp plain/all purpose flour
2 tbsp tomato purée
2 tbsp Worcestershire sauce
600ml beef bone broth


  1. Heat oven to 160C/140C fan/gas 3 and put the kettle on.
  2. Put 2 thickly sliced celery sticks, 1 chopped onion, 2 chunkily sliced carrots, 5 bay leaves and 1 whole thyme sprig in a flameproof casserole dish with 1 tbsp vegetable oil and 1 tbsp butter.
  3. Soften for 10 mins, then stir in 2 tbsp plain flour until it doesn’t look dusty anymore, followed by 2 tbsp tomato purée, 2 tbsp Worcestershire sauce and 2 crumbled beef stock cubes.
  4. Gradually stir in 600ml hot water, then tip in 850g stewing beef and bring to a gentle simmer.
  5. Cover and put in the oven for 2hrs 30 mins, then uncover and cook for 30mins – 1hr more until the meat is really tender and the sauce is thickened. Add the potatoes during the last 20 minutes of cooking.
  6. Garnish with the picked leaves of the remaining thyme sprig.

 Recipe and Image Credit: BBC Good Food

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