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.
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
- 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
- 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
- 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
- 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
- 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
- Once your stew is done, remove the bay leaves and thyme sprig.Garnish with the leaves from the remaining thyme sprig.
Tried this recipe?Let us know how it was!