Make A Beef Stew That Even Grandma Will Love! | Beef Stew Recipe
This classic beef stew brings together quality chuck roast, aromatic vegetables, and a wine-enriched broth for a dish that's comfort food at its finest. The meat becomes melt-in-your-mouth tender whilst potatoes, carrots, and celery absorb all the rich flavours. Slow cooking is ideal for this recipe, allowing the beef to braise gently and develop deep, complex flavours without any fuss. Whether you're cooking for family dinner or a special occasion, this stew delivers the kind of homemade warmth that reminds us why traditional comfort foods never go out of style
Watch: Make A Beef Stew That Even Grandma Will Love! | Beef Stew Recipe
Original recipe video — click to play
Original method: approximately 45 minutes stovetop
Ingredients
For Browning
- 60 g Plain flour
For coating the beef before browning
- 3 ml Black pepper
For seasoning the flour mix
- 3 ml Garlic salt
For seasoning the flour mix
- 3 ml Celery salt
For seasoning the flour mix
Main
- 1125 g Chuck roast, diced into 4 cm cubes, cut into 4 cm cubes
Use good quality beef chuck; trim excess fat if desired
- 90 ml Olive oil
For browning the meat; use 45–90 ml depending on how much meat is in your batch
- 45 g Cold butter, divided, cold, cubed
Helps build depth of flavour during browning; can be added in stages
Vegetables
- 400 g Yellow onion, diced, diced into small cubes
Roughly 2 medium onions
- 4 clove Garlic cloves, minced, minced finely
- 750 g Carrots, diced, cut into 0.5 cm cubes
- 450 g Baby Yukon Gold potatoes, halved or quartered
Waxy potatoes hold their shape well during long cooking
- 240 g Frozen peas
Add in the final 30 minutes to keep them bright and tender
- 120 g Celery, chopped, finely chopped
Liquid
- 240 ml Cabernet Sauvignon or similar dry red wine
Adds depth; alcohol cooks off during braising
- 950 ml Beef broth or stock
Reduced from original 1000 ml to account for slow cooker moisture retention
- 10 ml Better than bouillon (beef)
Concentrated beef flavour
- 30 ml Worcestershire sauce
Adds savoury umami depth
- 45 ml Tomato paste
Herbs & Seasoning
- 2 Bay leaves
Remove before serving
- 1 Fresh rosemary, 1 branch, whole branch
Add in the final 30 minutes of cooking to preserve its delicate flavour
Remove before serving
Optional Thickening
- 60 ml Cornstarch slurry (cold water + cornstarch), mixed to a smooth paste(optional)
Add only if you prefer a thicker stew; stir in during the final 15 minutes on High
Use 60 ml cold water + 45 ml (3 tbsp) cornstarch; this is optional
Optional Finishing
- 2 drop Kitchen Bouquet browning and seasoning sauce(optional)
Add at the very end if the colour appears too light; use sparingly (2–3 drops only)
For colour only; use very sparingly as it's quite concentrated
Method
- 1
In a shallow bowl, whisk together the flour, black pepper, garlic salt, and celery salt. Pat the beef chuck cubes dry with kitchen paper, then toss them in the seasoned flour to coat evenly, shaking off any excess.
~10 minsTip: Drying the meat helps it brown better; don't skip this step
- 2
Heat 45 ml (3 tbsp) of olive oil in a large frying pan over a medium-high heat. Working in batches to avoid overcrowding, brown the floured beef cubes on all sides until deeply caramelised, approximately 3–4 minutes per batch. Transfer each batch to your slow cooker. Add a small knob of cold butter between batches to enhance browning.
~15 minsTip: Proper browning develops rich flavour; don't rush this step. The meat doesn't need to be cooked through, just coloured
- 3
In the same frying pan (now containing the fond and browned bits), add the diced onion and chopped celery. Sauté over a medium heat for 3–4 minutes until softened and fragrant. Add the minced garlic and cook for a further 1 minute.
~5 minsTip: Scrape up the browned bits from the bottom of the pan to add flavour
- 4
Stir in the tomato paste and cook for 1–2 minutes, stirring constantly to incorporate it into the onion mixture. This helps deepen the flavour.
~3 mins - 5
Pour in the Cabernet Sauvignon to deglaze the pan, scraping up any remaining browned bits from the bottom. Simmer for 1 minute, then transfer the entire contents of the frying pan (onions, garlic, tomato paste, and wine) to the slow cooker with the browned beef.
~3 mins - 6
Add the beef broth (950 ml), better than bouillon, and Worcestershire sauce to the slow cooker. Stir well to combine. Add the carrots, diced potatoes, bay leaves, and the whole rosemary branch.
~5 minsTip: Do not add the frozen peas or fresh rosemary herbs yet—they'll be added later
- 7
Cover the slow cooker and cook on Low for 8 hours or High for 5 hours, until the beef is very tender and the vegetables are cooked through. For the last 30 minutes of cooking, add the frozen peas and replace the rosemary branch with fresh (or stir in fresh herbs if preferred). If you prefer a thicker stew, prepare a cornstarch slurry (60 ml cold water mixed with 45 ml cornstarch), stir it into the stew during the final 15 minutes on High, and stir occasionally.
~8 hrsTip: Low and slow brings out the best flavours and ensures the meat is melt-in-your-mouth tender. Keep the lid on during cooking; resist the urge to check too frequently
- 8
Before serving, remove and discard the bay leaves and rosemary branch. Taste the stew and season with additional salt and pepper if needed. If desired, add 2–3 drops of Kitchen Bouquet for deeper colour, stirring well.
~5 minsTip: The stew can be made a day ahead; simply reheat gently on the hob or in the slow cooker on Low
- 9
Ladle the hot beef stew into bowls and serve with crusty bread, a side salad, or mashed potatoes on the side.
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Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Chuck roast is ideal because its higher fat and collagen content breaks down during long, slow cooking into gelatine, making the meat incredibly tender. Brisket and beef shin also work well. Avoid leaner cuts like sirloin or fillet, as they can become tough and dry
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