A Beef Stew is a true classic of the home cook. Most families have their own variation and ingredients but it boils down the basics. A good piece of beef, good stock/bouillon and vegetables. Have them in the pot and cook low and slow gives them all the chance to absorb each others flavours. This is definitely a winter warmer and the aroma alone gets the children around the table. Served as a main dish with pasta or on a bed of rice increases the yield without reducing the flavour. It also makes it go further without a big hit on the budget.
One of the best things about this recipe and dish is how soft the beef becomes after being cooked long and slow. Using the cheaper cuts of beef that would be tough and chewy if fried and served work perfectly in this dish. I go for the braising steak or chuck steak for this recipe.
As with a lot of hearty dishes, especially French ones, you can always add a glass of wine to the recipe. The wine cooks off but leaves a beautiful aroma and a subtle background flavour. However always use a wine that you would enjoy drinking to cook with. The addition of red wine will cause consternation to many claiming it is now Beef Bourguignon although a Beef Stew ‘can be many things to many people’. A quote my Nan used to say.
Beef Stew
Ingredients
- 1 1/2 cups pasta raw
- 2 tbsp vegetable oil
- 1 lb lean beef stew meat 1-inch chunks
- 3/4 cup onion chopped
- 9 cups hot water
- 3 tbsp Beef bouillon
- 1 large bay leaf
- 1 tsp basil
- 1/8 tsp Pepper
- 1 1/2 cups carrots sliced
- 1 1/2 cups celery sliced
- 15 oz stewed tomatoes canned
Instructions
- In large saucepan or Dutch oven, heat oil. Coat beef with flour. Add beef cubes and onion; cook until beef is browned.1 lb lean beef stew meat, 3/4 cup onion, 2 tbsp vegetable oil
- Add water, bouillon, bay leaf, basil and pepper. Bring to boil. Reduce heat; simmer, covered, until meat is tender, about 1-1/2 hours.3 tbsp Beef bouillon, 1 large bay leaf, 1 tsp basil, 1/8 tsp Pepper, 9 cups hot water
- Add carrots, celery and tomatoes. Cook 15 minutes longer. Remove bay leaf. Stir in pasta. Cook until pasta is tender, 10 to 15 minutes, stirring occasionally.1 1/2 cups carrots, 1 1/2 cups celery, 15 oz stewed tomatoes, 1 1/2 cups pasta
- Serve the Beef Stew whilst hot.
48 comments
Full bodied and full of flavour. The pasta makes it go a lot further.
A wonderful budget-friendly dish that tastes anything but cheap.
A slow simmer really does make all the difference.
A very generous pot that easily fed six of us.
A proper winter warmer—warming from the inside out.
Reminds me of Sunday dinners at my Nan’s house.
A proper home-style stew that reminds me of my childhood.
Love how the pasta absorbs the broth—it becomes so flavourful.
Even my picky eater loved it, which is a miracle.
Perfect for batch cooking and freezing.
The smell alone had everyone coming into the kitchen.
Rich, hearty, and wonderfully warming.
So easy to make and turns out beautifully every time.
Such a classic flavour—simple but deeply comforting.
The tomatoes added a gentle sweetness that worked so well.
Simple ingredients but big, bold flavour.
Lovely stew, hearty and wholesome.
The beef was incredibly tender—perfect winter food.
The whole family asked for seconds, which says everything.
Great stew, rich broth, and beautifully tender meat.
Such a versatile dish; you can tweak it however you like.
Absolutely delicious and so comforting on a cold night.
So hearty and filling, ideal for cold evenings.
Loved how simple this stew was to make yet so full of flavour.
Such comforting food, perfect after a long day.
The texture of the beef was absolutely perfect.
I served it with rice and it stretched beautifully for the whole family.
This stew filled the house with the most incredible aroma.
I served it with crusty bread and it was heaven.
Perfectly seasoned and wonderfully warming.
I added a splash of red wine and it gave it a lovely richness.
The beef was incredibly soft—just fell apart.
Lovely combination of tender beef and sweet carrots.
The pasta addition makes this stew surprisingly satisfying.
Full of homely flavours—real comfort food.
Perfect balance of vegetables and beef—an instant family favourite.
This stew is now part of our weekly winter rotation.
Better the next day, if that’s even possible!
One of the best stews I’ve made—deep flavour and great texture.
A warm, cosy bowl of pure comfort.
Loved how soft the carrots and celery became without turning mushy.
The slow-cooked beef was melt-in-the-mouth amazing.
I added extra herbs and it turned out brilliant.
Tastes like something that’s been passed down for generations.
Really easy instructions to follow and great results.
Absolutely lovely stew—simple, hearty, and delicious.
A brilliant dish for feeding a crowd.
The kind of meal that makes you want to curl up under a blanket.