Melty Beef Stew
A warming traditional slow-cooked beef stew with delicious rich gravy. Load it full of seasonal veg for an all-in-one dish the whole family will devour.
The stew freezes super well so perfect to batch cook for an easy weekday meal. The slow cooking also means you can use any cuts, making it a great value meal.
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Melty Beef Stew
Ingredients
- 1.5 kg Beef (Diced)
- 2 White onion (Diced)
- 2 tbsp Flour (Use Gluten Free if desired)
- 2 Carrots (Large, chopped)
- 3 stalks Celery (Chopped)
- 2 Bay leaves
- 1 large handful Thyme (Fresh, or 2 tsp dried thyme)
- 2 tbsp Tomato puree
- 1 tsp Worcestershire sauce
- 500 ml Beef stock
- 1 tin Chopped tomatoes
- 1 dstspn Dijon mustard
- 2 cloves Garlic (FInely chopped)
- 150 g Cherry tomatoes
- 2 tbsp Olive oil
- Salt (Large pinch)
- Pepper
Instructions
- Heat your oven to 180C.
- Place the diced beef into a bowl. Season the flour and toss the beef in it then set aside.
- In a heavy casserole dish heat one of the tablespoons of oil, fry your onions until just starting to colour. Add the celery for the last 3/4 minutes then remove from the heat and pop in a separate dish for now.
- If you need more olive oil, add it to the casserole dish. Then brown the beef. You may need to turn the heat up. When browned add the onions and celery back into the dish as well as the thyme, tomato puree, Worcestershire sauce, chopped tomatoes, dijon mustard and garlic. Add your seasoning.
- Wait for everything to come to the boil then put into the oven 20 mins then turn down the heat to 140C. Cover and leave in the oven for 2.5 hours. This is a really flexible part of the cooking: feel free to cook for longer, or cool and re-heat. It will be even better.
- When ready to serve, stir through the cherry tomatoes. I like it with some mash and extra veggies, but you can use rice instead of mash, and it will soak up all that lovely gravy.
Notes
Cooks’ Tips:
- Try adding other seasonal vegetables towards the end to boost your 5-a-day.
- If you prefer the gravy a little thicker, you can loosen the lid in the oven so more evaporates, or ladle some into a saucepan to reduce it before serving.
- This freezes really well so it is well worth making a double batch.
Tried this recipe?Let everyone know how it was!
I’m assuming the stock is added with the tinned tomatoes? Just popped it all in the oven now! Looking forward to tasting it!
yes that’s right
This was a winner with the whole family and I used some bone broth from the freezer, delicious.