Beef Stew

Last updated Apr 30, 2025

• Recipes
• Recipes comfort
• Recipes instant pot

Good old comfortable beef stew!

Suitable for good comfort food when you have a long time to cook. Serves 1 person per half potato, half carrot and 200 gram of beef (adjust ratios for personal taste).

1. Large deep frying pan or slow cooker with frying function.
2. Medium saucepan.
3. Sieve

1. Beef
   • Chuck Steak
   • Brisket
   • Shin
   • Shoulder
2. Salt
3. Avocado or Vegetable oil
4. Onions
5. Shallots
6. Garlic
7. Cornflour
8. Beef Stock
9. Water
10. Bay Leaves
11. Worcestershire Sauce
12. Carrots
13. Potatoes
14. Parsley

1. Cut the beef into 3cm cubes.
2. Thinly slice the onions, garlic and shallots.
3. Cut the potatoes and carrots into 3-4cm cubes.
4. Coarse chop the parsley.

All steps use the same large pan, items will be added and removed from the pan during the cooking process.

1. Heat the oil almost to it’s smoke point (see Cooking Oil)
2. Put the beef cubes into the pan and cook until browned, sealed is not enough.
   • If the beef starts releasing liquid, keep cooking until the liquid has completely evaporated.
3. Remove the beef from the pan, and add the onions, shallots and garlic and a pinch of salt.
   • If there are bits of beef stuck to the bottom of the pan, try to release them with a little butter.
   • If the butter doesn’t release the beef, add a tablespoon or two of boiling water to the pan and sauté until evaporated.
4. Pour in the beef stock and wait for it to start bubbling (might take a while if you used cold stock).
5. Add the beef, carrots, potatoes and bay leaves (you can add other root vegetables if you like) and turn down the heat.
6. Slow cook on low temperature for about 6-7 hours.
   • When ready, the beef should flake almost like fish when gently squeezed, the potatoes and carrots should be fork soft.
7. Pour about two thirds of the stock through a sieve into a medium saucepan and remove the bay leaves.
8. Add a level tablespoon per 500ml of stock of cornflour to a cup with a small amount of cold water, stir until fully incorporated.
   • If you want a thicker stock, add more cornflour.
9. Pour the cornflour slurry into the hot stock and stir vigorously while on a boil until the stock thickens.
10. Pour the thickened stock back into the main stew pot and stir to combine.

Serve in a bowl with some chopped parsley on top. Goes really well with buttered thick cut sourdough bread.