Rich beef stew

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Prep time:

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Serves: 6

By MakesCakesWhenStressed



  • 1 pinch salt and pepper

  • 1 onion

  • 1 tbsp tomato puree

  • 3 tbsp flour

  • 3 medium carrots peeled and thickly sliced

  • 1/2 beef stock cubes

  • 2 packets of stewing beef

  • 1 bottle beer

  • 2 handfuls mushrooms cleaned or peeled and thickly sliced

  • 2 tsp Dijon mustard


  1. Use a large saucepan with a lid, preferably one that's oven-proof as that's easier than having to stir continually.
  2. Dice the onion and fry until soft in a mixture of vegetable oil and butter. Chop the beef into large cubes, making sure you've cut off any gristly bits.
  3. Toss the meat in the flour and add to the onion in the pan, frying until browned. Don't worry too much if flour or bits of meat stick to the bottom of the pan.
  4. When the meat is browned, pour in the beer and turn the heat down to low. After a couple of minutes, stir to loosen the meat and flour stuck to the bottom. Now add in the tomato purée, mustard, stock cube, seasoning, mushrooms and carrots.
  5. Stir, put on the lid and either simmer on a very low heat for at least 2 hours or put in the oven at a medium heat (about 160C) for at least two hours. Take off the lid for the last hour of cooking to allow the gravy to thicken. If cooking on the hob remember to stir it regularly so it doesn't stick.

Handy Hint

Add dumplings or cubed potatoes to bulk it out a bit and make it a one-dish meal.
Serving suggestions: delicious with mashed potato you can also transfer this to a pie dish and top with short or puff pastry to make a yummy pie.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Main Course

  • stew

  • Winter

  • Low fat

  • Make Ahead

  • Can Freeze

  • beef

  • carrot

  • mushroom

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Your comments

  • MakesCakesWhenStressed 04/03/11 15:37

    A fabulous winter warmer this is also quite a cheap dish as it's a cheap cut of meat - wait until you find stewing beef on special offer to bring the price down even more.