I find most recipes these days are focused around the trend of fast cooking. We want recipes that can be pumped out in 5 seconds flat and preferably made faster with an Instant Pot. But there is value in traditional cooking methods, and they certainly have their time and place. This Beef and Vegetable Stew is quick to prep, but it does require a slow roast in the oven for 3 hours. Sure, it’s not a weeknight wonder by any stretch of the imagination. But it is absolutely worthy of bookmarking for a slow Sunday. This beef stew is a nod to the past. To a time when there were no cooking shortcuts or hacks. Just the smell of slow cooking meat in the oven wafting through the house for hours.
Why you’ll love this recipe…
The MOST meltingly tender beef and vegetables - slow cooked to perfection Quick prep Minimal hands-on time Flavourful and family friendly
WHAT YOU’LL NEED
Don’t be daunted by the long list - most of these are vegetables. I’ve individually listed the vegetables I generally use with the stew but feel free to mix and match with what you have in the fridge. Here’s what you’ll need on your shopping list (full measurements in the recipe card below)…
Olive Oil Chuck Beef / Chuck Casserole Steak Brown Onion Garlic Cloves Tomato Paste Paprika Mixed Herbs Worcestershire Sauce Beef Stock Potatoes Carrots Pumpkin / Butternut Squash Cauliflower Frozen Peas Cornflour Salt & Pepper
WHAT IS THE BEST MEAT FOR STEW?
I’m going to be honest with you guys here - the cheapest and fattiest bits of beef are often the best for stew. The long cook time breaks down these cuts of beef and makes it really tender. The more expensive, leaner cuts? They become dry and tough in the process. No thank you. I recommend using chuck beef. In Australia it’s sometimes called chuck casserole steak. Same difference. Buy it in chunks or buy the steak whole and cut it up.
MUST NOT SKIP - BROWNING THE BEEF
I know that going to the extra effort of browning the beef sounds like a hassle but trust me, you don’t want to skip this step. Plus you brown it in the same pot as you cook the whole stew in so it’s not creating any more dishes! Sit the beef in the pot for a few minutes to get a nice dark crust, then flip and do the other side. This creates more a more rich flavour, and you’ll be rewarded at the end of the process with a far superior stew. Just do it.
HOW TO MAKE BEEF AND VEGETABLE STEW - STEP BY STEP
Help - my stew is too runny
Your stew should have a gravy-like consistency at the end of the 3 hours cooking time. Not too runny, but with enough liquid that you have something to mop up with some crusty bread. Sometimes, though, we may have been a bit too heavy handed with the stock, or didn’t have enough veggies in the pot, and find the consistency is more soup-like. Delicious but soup-like. Don’t fret if this happens. Here’s a few ways you can thicken up your stew:
STORAGE ADVICE
This stew will keep well in an airtight container in the fridge for up to three days, or place it in the freezer for up to three months.
MORE DELICIOUS DINNER IDEAS
25 Quick and Easy Healthy Dinner Recipes Oven Braised Beef Zucchini and Bacon Slice Beef Pasties Pumpkin and Chickpea Curry OR see all Dinner Recipes
If you’ve tried this Beef and Vegetable Stew I’d love to hear how you enjoyed it! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes. MUST NOT SKIP
Browning the beef is an important step. Make sure you do it in batches so the meat gets a good sear.
INGREDIENTS
I’ve put down the vegetables I usually use but feel free to use what you have on hand. Can sub arrowroot flour for cornflour. I use the same ratio.
SERVINGS
You should get 6 average sized bowls of stew from this recipe.
UPDATES
First published 5th May 2018. Updated 16th July 2019 with new photos, tips & tricks. No changes to the recipe.
NUTRITION
Nutrition information is from a nutrition calculator and is based on one serve.
