Welcome to a comforting classic that’s perfect for any home cook: a hearty beef stew that’s as simple as it is delicious.

Whether you’re a kitchen novice or just looking for a cozy meal to warm up your day, this recipe delivers tender chunks of beef, vibrant vegetables, and a flavorful, rich sauce.

With minimal prep and a slow-cooking process that lets the flavors meld together beautifully, this stew is sure to become a favorite in your recipe repertoire.

Grab your ingredients and let’s dive into this easy, satisfying dish!

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Ingredients

• 2 celery sticks, thickly sliced
• 1 onion, chopped
• 2 large carrots, halved lengthways, then cut into chunky slices
• 5 bay leaves
• 2 thyme sprigs (one whole, one with leaves picked)
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 tbsp plain flour
• 2 tbsp tomato purée
• 2 tbsp Worcestershire sauce
• 2 beef stock cubes, crumbled
• 850g stewing beef (like featherblade or brisket), cut into large chunks
• 600ml hot water

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Instructions

Step 1: Prepare Your Oven and Ingredients

• Preheat your oven to 160°C (140°C fan) or gas mark 3.
• Boil some water in your kettle; you’ll need it soon.

Step 2: Cook the Vegetables

• In a large flameproof casserole dish, heat 1 tbsp vegetable oil and 1 tbsp butter over medium heat.
• Add the celery, onion, carrots, bay leaves, and the whole thyme sprig.
• Cook for about 10 minutes until the vegetables start to soften.

Step 3: Build the Flavor Base

• Once the veggies are softened, stir in 2 tbsp plain flour, making sure to coat the veggies evenly until you can no longer see any powder.
• Add 2 tbsp tomato purée, 2 tbsp Worcestershire sauce, and the crumbled beef stock cubes.

Step 4: Add the Beef and Liquid

• Gradually stir in 600ml of hot water from the kettle, mixing until everything is well combined.
• Add the chunks of stewing beef to the pot, stirring gently.
• Bring the mixture to a low simmer.

Step 5: Slow Cook to Perfection

• Cover the casserole dish with a lid and transfer it to the oven.
• Cook for 2 hours and 30 minutes.
• After this, remove the lid and cook for an additional 30 minutes to 1 hour, until the beef is very tender and the sauce has thickened.

Step 6: Finishing Touches

• Once your stew is done, remove the bay leaves and thyme sprig.
• Garnish with the leaves from the remaining thyme sprig.

FAQs

Can I use a different cut of beef?

Yes, you can! While featherblade and brisket are great options, you can also use chuck roast, shin, or short ribs. Just make sure the cut is good for slow cooking to ensure tender meat.

Can I make this recipe in a slow cooker?

Absolutely! After browning the vegetables and adding the liquids, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender.

Easy Italian Beef Stew

This beginner-friendly beef stew recipe features tender beef, hearty vegetables, and a rich, savory sauce, slow-cooked to perfection in just a few easy steps.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 5

Ingredients

• ▢ 2 celery sticks thickly sliced
• ▢ 1 onion chopped
• ▢ 2 large carrots halved lengthways, then cut into chunky slices
• ▢ 5 bay leaves
• ▢ 2 thyme sprigs (one whole, one with leaves picked)
• ▢ 1 tbsp vegetable oil
• ▢ 1 tbsp butter
• ▢ 2 tbsp plain flour
• ▢ 2 tbsp tomato purée
• ▢ 2 tbsp Worcestershire sauce
• ▢ 2 beef stock cubes crumbled
• ▢ 850 grams stewing beef (like featherblade or brisket), cut into large chunks
• ▢ 600 ml hot water

Instructions

Prepare Your Oven and Ingredients

1. Preheat your oven to 160°C (140°C fan) or gas mark 3.

   Boil some water in your kettle; you'll need it soon.

Cook the Vegetables

1. In a large flameproof casserole dish, heat 1 tbsp vegetable oil and 1 tbsp butter over medium heat.

   Add the celery, onion, carrots, bay leaves, and the whole thyme sprig.

   Cook for about 10 minutes until the vegetables start to soften.

Build the Flavor Base

1. Once the veggies are softened, stir in 2 tbsp plain flour, making sure to coat the veggies evenly until you can no longer see any powder.

   Add 2 tbsp tomato purée, 2 tbsp Worcestershire sauce, and the crumbled beef stock cubes.

Add the Beef and Liquid

1. Gradually stir in 600ml of hot water from the kettle, mixing until everything is well combined.

   Add the chunks of stewing beef to the pot, stirring gently.

   Bring the mixture to a low simmer.

Slow Cook to Perfection

1. Cover the casserole dish with a lid and transfer it to the oven.

   Cook for 2 hours and 30 minutes.

   After this, remove the lid and cook for an additional 30 minutes to 1 hour, until the beef is very tender and the sauce has thickened.

Finishing Touches

1. Once your stew is done, remove the bay leaves and thyme sprig.

   Garnish with the leaves from the remaining thyme sprig.

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