Why This Beef Stew Works

This recipe is all about building flavour in layers. Browning the beef first creates a deep, savoury base, while herbs like thyme and rosemary bring warmth and earthiness. A mix of vegetables adds texture and sweetness, and the long, slow oven cook ensures the meat becomes melt‑in‑your‑mouth tender.

Chuck roast is ideal for this stew because it has enough fat and connective tissue to break down beautifully over time. Brisket works just as well, though it needs a little extra patience in the oven.

Hearty Beef Stew

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Ingredients Method

Ingredients
  

Beef
  • 2 lbs chuck roast or brisket cut into bite-sized pieces
  • Salt to taste
  • 2 tbsp all-purpose flour
Fats
  • ¼ cup olive oil for browning
  • 2 tbsp olive oil
  • ¼ cup butter
Vegetables
  • 2 small onions quartered into petals (about ½ cup)
  • 3 tbsp crushed garlic
  • 2 tbsp sliced green chillies
  • ½ cup sliced mushrooms
  • ½ cup cubed carrots
  • ½ cup sliced celery
  • ½ cup cubed potatoes
Herbs & Seasonings
  • 2 tbsp thyme leaves
  • 2 tbsp rosemary leaves
  • 1 tsp garlic powder
  • 1 tsp onion flakes
  • 1 tsp paprika
  • 1 tsp freshly cracked black pepper
Liquids & Flavorings
  • 4 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 4 cups beef stock
  • 1 cup red wine or pomegranate juice optional
  • Tabasco to finish
Garnish
  • Chopped parsley
  • Fresh thyme & rosemary

Method
 

  1. Season the beef with salt and toss with flour until evenly coated.
  2. Heat ¼ cup olive oil in a Dutch oven or heavy, oven-safe pot. Brown the beef in batches until well coloured. Remove and set aside.
  3. In the same pot, add butter and remaining olive oil. Add crushed garlic and cook until softened and fragrant.
  4. Add onion petals, green chillies, mushrooms, carrots, celery, and potatoes. Mix well and cook for a few minutes.
  5. Return the beef to the pot. Add thyme, rosemary, Worcestershire sauce, tomato paste, beef stock, and wine or pomegranate juice if using. Season with salt and mix well.
  6. Cover and simmer on the stove for 30 minutes.
  7. Uncover and add garlic powder, onion flakes, paprika, and black pepper.
  8. Transfer to a preheated 350°F (180°C) oven. Cook for 2 hours if using chuck or up to 3 hours for brisket, stirring occasionally, until the beef is tender.
  9. Garnish with fresh herbs and finish with a splash of Tabasco before serving.