How To Make A Traditional Beef Stew

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Pork is often less expensive and can be a leaner option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes are more nutritious.

Chop off any large bits of fat from the chuck steak but leave some for flavor.

Cut the chuck steak into chunks about 4-5 cm cubed.

Season the meat with salt and pepper.

Heat 1 tablespoon of sunflower oil in a pan until hot.

Brown the meat in batches to avoid overcrowding the pan, about 5 minutes per batch.

Remove the browned meat and place it into a casserole dish.

Deglaze the pan with a splash of water, scraping up the brown bits stuck to the bottom.

Brown the second batch of meat in the same way and add it to the casserole dish.

Slice the onion and add it to the pan with another couple of tablespoons of oil.

Chop the carrots into 1 cm thick pieces and add them to the pan.

Chop the celery into small chunks and add them to the pan.

Brown the vegetables in the pan until they are nice and brown.

Add fresh thyme sprigs and bay leaves to the casserole dish with the meat and vegetables.

Pour in about half a pint of beef stock and enough water to cover the meat and vegetables.

Bring the mixture to a boil on the heat.

Transfer the casserole dish to the oven at gas mark 3 (150°C) for about 2 hours.

After 1.5 hours, add 15 g of pearl barley to the stew and ensure it's submerged.

Check the stew after 2.5 hours; the meat should be tender and fall apart easily.

Remove the meat and vegetables from the sauce to reduce the sauce for a thicker gravy.

Taste the sauce and adjust seasoning with more stock, salt, or pepper if needed.

Return the meat and vegetables to the sauce, removing the thyme sprigs and bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary