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Original poster

Beef stew- How do you do yours?

61 replies

TheLadyIsAVamp · 01/01/2026 19:38

Just that really, I have a relative who is very poorly. I've offered to make them some meals they can reheat/freeze and asked them to let me know what they'd like. I'm planning to make them 4 portions of 5 different meals and then a few soups too.

One they've requested is a beef stew. I usually use either red wine or ale in my stews but they can't have any alcohol at all. I've made stew before without the alcohol and found it was just a bit bland, I used all the same herbs, Worcestershire Sauce, mustard and a good quality stock. It could be that it just felt off to me because I could tell what was missing but I'd love to make it really tasty for them and maybe pick up some new ideas for our own!

OP posts:
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DeanStockwell · 02/01/2026 12:47

Maryberrysbouffant · 01/01/2026 23:58

You could use Guinness zero?

I was also going to suggest this , its 0.05 % so not entirely AF if there is a risk of allergy but very very close to it.
A full can split over 3 or 4 meals would only mean a miniscule amount of booze

soupyspoon · 02/01/2026 12:59

TheLadyIsAVamp · 02/01/2026 12:37

@soupyspoon here you go, copied and pasted it for you.

Ingredients
3 medium eggplants, cut into large bite-sized cubes
4 tbsp olive oil
2 red onions, finely diced
cloves from 1 head garlic, chopped
1½ tbsp sumac
750g chuck steak, cut into large bite-sized chunks
2 tbsp tomato paste
3-4 cups chicken stock
400g can chickpeas, rinsed and drained
zest of 1 lemon
To serve
3 tbsp Greek-style yoghurt per serve
olive oil to drizzle
sumac to scatter
finely chopped coriander
steamed rice and/or flatbreads
Method
Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Add the diced eggplant and half the olive oil to a large, flat roasting tray and toss to coat. Season generously with salt and roast for 30 minutes.
Step 3
While the eggplant is cooking, place a large heavy-based pot over medium heat. Add the oil and once shimmering, turn the heat to low, add the onion and sweat until soft and translucent, at least 5-8 minutes. Add the garlic and the sumac and cook until the onion mixture is coated in the sumac and the garlic becomes fragrant.
Step 4
Push to the side of the pot using a wooden spoon then add the steak (in batches if necessary) and cook, browning on all sides. Add the tomato paste and cook until the mixture is incorporated and coating the meat and onion mixture.
Step 5
Add the eggplant and three cups of the chicken stock and simmer for 2 hours with the lid on, checking every hour or so to ensure the liquid hasn’t evaporated too quickly. Add more stock if it has reduced too rapidly, about ½ a cup at a time.
Step 6
Add the chickpeas and cook for another 45 minutes.
Step 7
Season with the zest of 1 lemon and salt and pepper. Divide the stew among bowls. Top with a dollop of yoghurt, a drizzle of olive oil, and a smattering of sumac and coriander. Serve with rice and/or flatbreads.

Thanks so much that looks phenomenal

Cantonet · 02/01/2026 13:44

Thanks at @soupyspoon.
I cooked this after I had a random aubergine & a tin of chickpeas left in the fridge & googled recipes to incorporate these.
I used a lot more sumac & black lime powder than mentioned in this recipe to give a sourish taste. I guess it depends on your personal preferences. It ended up being delicious though & pretty simple to make.

IsThisLifeNow · 02/01/2026 14:38

JacknDiane · 02/01/2026 12:40

Sounds gorgeous, do you have the slow cooker recipe please 🙏

Show quote history

Hey. That literally is my recipe, I do add the stock cubes to the slow cooker and don't bother dissolving them in water. Careful not to add to much water, but you need some to get it going.

Oh I also add 50g butter and a few dashes of soy sauce

chisping · 02/01/2026 14:52

Ilovemyshed · 02/01/2026 08:04

Old fashioned recipe - use a metal roasting dish with a lid if possible.

Large chunks of braising steak, chunks of potato, onion, carrot. Put it all in the dish, sprinkle over 2 beef oxo and a couple of tablespoons plain flour. Season well with salt and pepper and some mixed dried herbs.

Cover with boiling water to just over the meat.

Put in oven for 30 mins at 220, then turn down to 120 and cook for 2 hours.

an hour before the end add a tin of baked beans and some frozen peas.

you can add mushrooms as well if you line.

I've seen that Polish powder and wondered what you would use it for. Will definitely try that. It sounds like a cheap version of marigold powder.
Quoted the wrong post! It was this one
the seasoning powder that's all the ground up vegetables, that they sell during Polish week at Lidl (I first came across it when living in Eastern Europe, and it's brilliant for adding savoury flavour to anything).

troppibambini6 · 02/01/2026 15:42

onion/shallots
garlic
shin beef
diced pancetta
carrots
mushrooms
fresh thyme
beef stock
squirt of tomato puree
low and slow in the oven or slow cooker (I add cornflour at the end to thicken if in slow cooker)

ForPearlViper · 02/01/2026 16:56

I sometimes cook for someone who hates the texture of mushrooms. I tried a beef stew using fresh mushrooms whizzed up in the blender which gives the flavour but not the texture. It gave such a lovely depth of flavour to the dish that I now keep a bag in the freezer (if you squish it flat before freezing you can break bits off) and use some for many long cook dishes, even if I'm also adding whole or sliced mushrooms.

JacknDiane · 02/01/2026 21:28

IsThisLifeNow · 02/01/2026 14:38

Hey. That literally is my recipe, I do add the stock cubes to the slow cooker and don't bother dissolving them in water. Careful not to add to much water, but you need some to get it going.

Oh I also add 50g butter and a few dashes of soy sauce

Show quote history

Thank you

quirkychick · 03/01/2026 14:03

ForPearlViper · 02/01/2026 16:56

I sometimes cook for someone who hates the texture of mushrooms. I tried a beef stew using fresh mushrooms whizzed up in the blender which gives the flavour but not the texture. It gave such a lovely depth of flavour to the dish that I now keep a bag in the freezer (if you squish it flat before freezing you can break bits off) and use some for many long cook dishes, even if I'm also adding whole or sliced mushrooms.

This is why I whizz up dried mushrooms - mushrooms have umami flavour and are really nutritious - so it's win-win. I also have family members who don't like the texture.

miamo12 · 03/01/2026 14:08

brown stewing steak, add onions, leeks, carrots, swede and garlic. Add beef stock or a mix of stock and red wine or ale. Add herbs of choice, I use herbs de Provence. Bring to boil and reduce to a simmer for 90 minutes to two hours depending on type of beef used. I add dumplings for last 15 minutes.

miamo12 · 03/01/2026 14:11

Btw mine tastes just fine without booze, I do sometimes add mushrooms and fresh woody herbs, even use homemade stock but it’s just fine to use oxo cubes (or supermarket own brand) the veggies do flavour the gravy

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