Recipe VIDEO above. Just a great, classic beef stew with meltingly tender beef smothered in a rich sauce. Be sure to brown the beef well - it's key for the deep rich colour and flavour of the sauce! Great on the day, but even better the next day so make ahead if you can. Stove, oven, slow cooker or pressure cooker.
Prep time: PT15M
Cook time: PT160M
Total time: PT165M
Rating
4.97 stars (259 reviews)
Keywords
Beef Stew
Ingredients
1.2 kg / 2.4lb chuck beef (, cut into 3.5 cm / 1.5" cubes (Note 1))
1 tsp each salt and pepper
3 tbsp olive oil (, divided)
1 large onion (, halved then cut into 1 cm / 2/5" slices)
4 garlic cloves (, minced)
3 carrots (, cut into 2.5cm / 1" pieces on the diagonal)
2 cups / 500 ml red wine (, bold and dry (Cab Sauv, Burgundy, Merlot) (Note 2))
2 tsp Worcestershire Sauce
2 tbsp tomato paste
2 bay leaves (, fresh or dried)
4 sprigs thyme
400 g / 14 oz baby potatoes (, halved)
More salt and pepper (, to taste.)
Categories
Mains
Steps
Sprinkle beef with salt and pepper.
Heat 1 1/2 tbsp oil in a large, heavy based casserole pot over high heat until just starting to smoke.
Add 1/3 of the beef and brown aggressively all over - about 4 minutes. Remove to bowl, repeat with remaining beef, adding more oil if required.
Turn down heat to medium high. Add 1 tbsp oil if required. Add onion and garlic, cook for 2 minutes until onion is softened slightly and golden on the edge.
Add carrot and celery, stir for 1 minute to coat in flavours.
Sprinkle flour evenly across surface, then stir to coat.
Add broth, red wine, tomato paste and Worcestershire sauce. Stir to dissolve tomato paste and flour into liquid.
Add cooked beef (including any juices), thyme, bay leaf and potato. Stir. Water level should almost fully cover everything (see video), if not, add a touch of water.
Bring to simmer, then adjust heat to low / medium low so it's simmering gently. (Note 3 for other cooking methods)
Cover and cook for 1 hour 45 minutes or until beef is pretty tender (check with 2 forks at 1.5 hrs).
Remove lid and simmer for further 30 minutes or until sauce reduces slightly. It should be like a thin gravy (see video) and beef should now be very tender.
Season to taste with salt and pepper.
Serve over creamy mashed potato with a sprig of fresh thyme for decoration or a sprinkle of parsley (Note 4).
Nutitrion
Serving Size: 522 g
Calories: 605 kcal
Reviews
Rachel on 2026-07-29 (4 stars): I had to add some gravy mix as i like mine a bit thicker, and also a few teaspoons of brown sugar as it was too sour from the tomato paste & red wine, which made it much better. Im wondering if it does depend on the wine as the one I used was quite dry.
Hannah on 2026-06-26 (5 stars): Had a craving for beef stew this winter and so glad I came across this recipe! Delicious!! I didn’t serve with anything other than a slice of wholemeal toast because it already had enough carbs with the potato.
Jules V on 2026-06-17 (5 stars): Made this yesterday in the slow cooker as per the recipe minus the baby potatoes as I served it with mashed potato. It was scrumptious! My husband and kids loved it. Will definitely make this again and also thought it would make a great pie filling (made the day before). Thanks Nagi! Another winner
Kelly Cox on 2026-06-12 (5 stars): Yet another fabulous recipe - I scaled to the weight of beef I had and it came out perfectly. With a glossy, thick sauce and tender meat. I did mine in the oven and Nagi's timings worked.
Taryn on 2026-05-25 (5 stars): So delicious and tender!!
Used dried thyme as woolies was out 😳🤷🏼♀️ but was very flavourful and a hit with the kids.
Thanks again Nagi, you’re a ⭐️
Michelle on 2026-04-30 (5 stars): I love this recipe.
I have a question to ask you. I have been making casseroles for 40 years. Your recipe is the best.
However my meat is always tender but quite dry. Nagi what have I been doing wrong all these years.
Jennifer Hazlett on 2026-04-19 (5 stars): This recipe is sooo easy! And next level DELICIOUS!! I'm fast becoming a fan of you foodycreations. Many Many thxx
wendy gordon on 2026-04-19 (5 stars): I’m a need to have recipe kind of cook so Nagi’s excellent to follow recipes are the best I have encountered. All the tips are so helpful and everything I’ve cooked of Nagi’s turns out exactly as she says - delicious. Thank you Nagi’s. Wendy
Laura on 2026-04-16 (5 stars): This turned out tasting like my Nan’s goulash! I made Speckknödel to go with the next day’s leftovers.. yum!!!
Yuko on 2026-04-05 (5 stars): Used a pressure cooker as I had to make it quickly. It still tasted yummy with mashed cauliflower. I didn't use potatoes but otherwise, followed the recipe. I could have added mushroom and maybe parsnips.
LB on 2026-03-28 (5 stars): I make this a couple of times a year. I leave the potatoes out and put it in batches in the freezer. Easiest dinner for a busy week. So tasty.
Julianne Upton on 2026-03-08 (5 stars): Absolutely delicious. I’m gluten free so used cornflour. I also added more veg (extra carrots and celery) and used dried thyme as didn't have fresh. I forgot to add potatoes so cut them and added an hour in…. Still yummm! Even my 11 year old (picky eater) loved it! I can’t wait to cook this again!!
Lisa Brennan on 2026-02-23 (5 stars): So delicious!
Lesley on 2026-02-20 (3 stars): This was the first Nagi recipe that was not exceptional. I love all your other meals but I made this recipe on stovetop last night. It was a lot of work and a lot of nice sauce. I found my favourite easy crockpot recipe using French onion soup, red wine and tomato puree was sooo much easier. (I put this on low when I leave for work and come back after 10 hours to a lovely tasty, slow cooked meal.)
