Can I use a different cut of beef?

Beef chuck is ideal for slow cooking as it becomes meltingly tender through long, moist cooking. Other suitable cuts include brisket or shin. Avoid lean cuts like sirloin, which can become tough. Ask your butcher for a good stewing cut

What if I don't have red wine?

You can substitute with additional beef broth, though you'll lose some of the wine's depth. Alternatively, try dry white wine, cider, or a mixture of broth and balsamic vinegar. The total liquid should remain around 1.3 litres

Why do you add potatoes near the end?

Potatoes become very soft and break apart if cooked for the full 8 hours. Adding them during the final 2 hours keeps them intact and tender rather than mushy. If you prefer softer potatoes, add them after 6 hours instead

Can I prepare this the night before?

Yes, brown the beef and prepare the sauce up to step 4, then refrigerate overnight in an airtight container. Transfer to the slow cooker in the morning and proceed with cooking. This actually improves the flavour as ingredients meld overnight

Classic Beef Stew Recipe For Dinner - Natasha's Kitchen

by Natashas Kitchen

Beef

Published 30 April 2026Original video

This classic beef stew is a comforting, home-style dish that's ideal for family dinners. Tender beef chuck is braised with mushrooms, carrots, potatoes, and onions in a flavourful broth enriched with red wine and tomato paste. The slow cooker method ensures the meat becomes meltingly tender whilst all the ingredients absorb the wonderful savoury flavours. This rustic stew is hearty enough for a main course and pairs beautifully with crusty bread or mashed potatoes

Video thumbnail: Classic Beef Stew Recipe For Dinner - Natasha's Kitchen

Watch: Classic Beef Stew Recipe For Dinner - Natasha's Kitchen

Original recipe video — click to play

Original video by Natashas Kitchen29k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: Approximately 2.5 hours at 160°C (oven roasting)

Ingredients

Servings:

Units:

170 g Thick-cut bacon, chopped into 0.6 cm wide strips, chopped into 0.6 cm wide strips
Brown first for flavour
1000 g Boneless beef chuck or stew meat, trimmed, cut into 2.5 cm pieces
Good quality stew meat, browning first recommended
to taste Salt and ground black pepper
60 ml Plain all-purpose flour
For coating beef
475 ml Good quality red wine (Soft Red or Pinot Noir)
450 g Mushrooms, thickly sliced, thickly sliced
4 whole Large carrots, peeled, cut into 1.25 cm thick pieces
1 whole Medium yellow onion, diced, diced
4 whole Garlic cloves, chopped
, chopped
15 ml Tomato paste
850 ml Low-sodium beef broth or beef stock
Reduced from 4 cups for slow cooker to prevent excess liquid
2 whole Bay leaves
5 ml Dried thyme
450 g Small potatoes (new potatoes or fingerling), halved or quartered, halved or quartered
Add during final 2 hours of cooking on Low (or 1 hour on High)

Method

1
Heat a large frying pan over medium-high heat. Cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the fat in the pan.
~7 mins
Tip: Reserve bacon fat for browning beef
2
Pat the beef dry with kitchen paper. Season with salt and pepper, then dust lightly with flour, shaking off excess. In batches, brown the beef in the bacon fat over medium-high heat until browned on all sides, about 8-10 minutes total. Transfer to your slow cooker.
~10 mins
Tip: Browning develops depth of flavour; do not crowd the pan
3
In the same frying pan, sauté the diced onion over medium heat for 2-3 minutes until softened. Add the garlic and tomato paste, stirring for 1 minute. Pour in the red wine, scraping up any browned bits from the bottom of the pan.
~5 mins
Tip: Deglaze the pan to capture all flavour
4
Transfer the wine mixture to the slow cooker. Add the beef broth, bay leaves, dried thyme, mushrooms, carrots, and the reserved crispy bacon. Stir well to combine.
~5 mins
5
Cover and cook on Low for 6 hours, or on High for 3 hours.
~6 hrs
Tip: Beef should be nearly tender at this point
6
Add the halved or quartered potatoes. Stir well. Continue cooking on Low for a further 2 hours (or on High for 1 hour) until the potatoes are tender and the beef is very tender.
~2 hrs
Tip: Adding potatoes late prevents them becoming mushy
7
Remove the bay leaves. Taste and adjust seasoning with salt and pepper as needed. If preferred, stir through fresh thyme at this stage. Serve hot in bowls.
~5 mins
Tip: Fresh thyme adds brightness if desired

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Beef chuck is ideal for slow cooking as it becomes meltingly tender through long, moist cooking. Other suitable cuts include brisket or shin. Avoid lean cuts like sirloin, which can become tough. Ask your butcher for a good stewing cut

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