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Hearty Beef Stew

Hearty Beef Stew
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We all love a hearty stew to warm us up in the colder months. Serve with Bread or Roasted Root Vegetables, the recipes for these are available on our website. Everything is cooked in one pot, so there is less washing up!

Activity Length 90 Minutes

90 Minutes

Hob or stove required

Hob or stove required

Oven required

Oven required

Nutritional information per portion (340g): calories 220.1 fat 8.4g 12% saturates 2.1g 11% sugars 5.7g 6% salt 0.5g 8% of an adult’s guideline daily amount
Ingredients: 

Serves 4–6

  • 400g diced casserole beef (you can use braising or stewing steak but this may take longer than an hour to cook)
  • 1 large potato
  • 1 large onion
  • 2 carrots
  • 2 cloves garlic
  • 1 x 15ml spoon vegetable oil
  • 1 x 400g can chopped tomatoes
  • 1 x 15ml spoon tomato purée
  • 1 x 400g can cooked chickpeas
  • 300ml water
  • 1 x 5ml spoon dried mixed herbs
  • Black pepper (optional)
  • Sprig of fresh rosemary
  • 1 bay leaf
Equipment: 
  • Weighing scales
  • Large ovenproof saucepan with lid
  • Wooden spoon
  • Vegetable peeler
  • Sharp knife
  • Chopping board
  • Garlic press
  • Measuring spoons
  • Measuring jug
  • Oven gloves
  • Can opener
Method: 
  1. Preheat the oven to 180°C/160°C fan or gas mark 4.
  2. Wash and peel the potato and carrots. Chop the carrots into 1cm slices and the potato into 2cm pieces.
  3. Peel and finely chop the onion.
  4. Crush the garlic cloves. Finely chop the rosemary.
  5. Heat the oil in the large saucepan and add the crushed garlic and chopped onion.
  6. Add the diced beef and stir until the beef is brown.
  7. Add the chopped potato and carrots and cook for 5–10 minutes stirring regularly.
  8. Add the chopped tomatoes, tomato purée, drained chickpeas, water, black pepper to taste (if using) and herbs.
  9. Bring to the boil. Place the lid on the saucepan and place in the middle shelf of the oven for 1 hour. Stir occasionally.
Top Tips: 
  • Make sure you take out the bay leaf before serving.
Something to try next time: 
  • If you have more time you can turn the oven down to 160°C/140°C fan or gas mark 3 and cook for around 2 hours. The slower you cook the stew, the more tender the meat will taste.
Prepare now, Eat later: 
  • As the stew takes at least 1 hour to cook (plus chopping and preparation time) you can prepare the stew in advance and refrigerate for 24 hours and then cook as per the recipe.

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