There are certain recipes that just feel like home, and this beef stew is one of them. I make it every single autumn — it’s my little ritual when the temperature starts to drop. The recipe so simple to make, and every time I make it for friends or family, it becomes an instant people-pleaser.
Beef stew is hearty cooking at its best and it’s cheap and quick to prep — it only take around 10 minutes. The secret to this stew is a good glug of inexpensive red wine which adds a delicious richness to the sauce. I usually serve it over creamy mashed potatoes, but it can also go with dumplings, made into a pie or batch-cooked and frozen.
Method
Pat the beef dry with kitchen paper, then season generously with salt and pepper and set aside.
Chop your onions, carrots, and celery. Set aside for later.
Heat a splash of oil in a heavy pan and brown the beef in batches until golden. Remove and set aside — this step builds the base of your flavour.
Add another glug of oil and add the onions, softening for a couple of minutes. Add in the celery and onions and cook slowly for 10 minutes until soft.
Return the browned beef to the pan. Pour in a generous glug of red wine and let it bubble to lift all the caramelised bits from the bottom of the pan.
Add the beef stock, thyme, and bay leaves. Stir well, bring to a gentle simmer, then reduce the heat and cover.
Let it simmer low and slow for one and a half to two hours, stirring occasionally, until the beef is tender and falling apart.
While the stew simmers, brown the mushrooms in butter until golden.
If using whole shallots, blanch them for one to two minutes in boiling water, then transfer then to a bowl of cold water to stop them cooking. Peel and trim them — this makes them sweet and silky in the stew.
Stir both the mushrooms and shallots into the stew during the last 20–30 minutes.
If you need to thicken the stew, mix the cornflour with a little water and stir into the pot.
Taste and adjust the seasoning. Add fresh parsley on top and enjoy!
