Home > Recipes > Casserole recipes > Slow-cooked beef stew

Slow-cooked beef stew

Name: Slow-cooked beef stew
Yield: Serves 4-6
Cuisine: British recipes
Ingredients: Olive oil for frying; 3 small onions, each cut into 8 wedges; 4 carrots, sliced into thick rounds; 2 celery sticks, roughly sliced; 200g chestnut mushrooms, halved; 3 garlic cloves, sliced; 1.5kg British braising steak, cut into chunky pieces; 4 tbsp plain flour; 1 tsp English mustard powder; 4 tbsp tomato purée; 330ml brown ale; 4 Oxo beef stock cubes, dissolved in 800ml boiling water; ½ tbsp Worcestershire sauce; 4 bay leaves; Seasonal potatoes to serve

Published: 5 Sep 18
Updated: 18 Mar 24

Digital Editor Vic Grimshaw’s slow-cooked beef stew celebrates the Aga. Leave to cook low and slow for 4-5 hours until the beef is tender and the vegetables become soft and velvety.

Easy
April 2018

Test kitchen approved

Serves 4-6
Hands-on time 35 min, oven time 4½-5 hours

Digital Editor Vic Grimshaw’s slow-cooked beef stew celebrates the Aga. Leave to cook low and slow for 4-5 hours until the beef is tender and the vegetables become soft and velvety.

Nutrition: per serving

Calories: 503kcals
Fat: 18.8g (6.5g saturated)
Protein: 58.7g
Carbohydrates: 19.9g (9.3g sugars)
Fibre: 4.4g
Salt: 1.8g

For 6

Save recipe

Save

Save recipe Print

Rate

Ingredients

Olive oil for frying
3 small onions, each cut into 8 wedges
4 carrots, sliced into thick rounds
2 celery sticks, roughly sliced
200g chestnut mushrooms, halved
3 garlic cloves, sliced
1.5kg British braising steak, cut into chunky pieces
4 tbsp plain flour
1 tsp English mustard powder
4 tbsp tomato purée
330ml brown ale
4 Oxo beef stock cubes, dissolved in 800ml boiling water
½ tbsp Worcestershire sauce
4 bay leaves
Seasonal potatoes to serve

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Heat the oven to 140°C/120°C fan/gas 1. Heat a glug of oil in a casserole (one with a lid) over a medium heat. Add the onions, carrots and celery and fry for 8-10 minutes until softened. Add the mushrooms and garlic and fry for 4 minutes more, stirring occasionally.
Meanwhile, heat a glug of oil in a frying pan over a medium-high heat. In a bowl, toss the beef with the flour, mustard powder and salt and pepper. Brown the beef in 2-3 batches, then add to the casserole with the tomato purée and ale. Stir well and bubble over a high heat for 2-3 minutes. Pour in the stock and Worcestershire sauce and add the bay leaves. Bring to the boil, cover, put in the oven and cook for 4½-5 hours.
Check the beef is tender (it should fall apart easily when prodded with a fork) taste and season with salt and pepper. Serve with seasonal potatoes.

Recipe from April 2018 Issue

Nutrition

For 6

Nutrition: per serving

Calories: 503kcals
Fat: 18.8g (6.5g saturated)
Protein: 58.7g
Carbohydrates: 19.9g (9.3g sugars)
Fibre: 4.4g
Salt: 1.8g

delicious. tips

If using an Aga, halve the stock and ale, as the liquid won’t reduce as much – it’s good to have a thick gravy.
Make up to 4 days ahead and keep covered in the fridge. Freeze in a resealable container for up to 3 months.