Farmhouse Beef Stew
Beef chuck browned and braised low with root vegetables until the gravy is thick and dark.
- Prep
- 25 min
- Cook
- 150 min
- Total
- 175 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 470 kcal
Equipment
- •Dutch oven
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 20 g
- carbs
- 32 g
- protein
- 36 g
- calories
- 470
Instructions
- 1
Dust the beef with seasoned flour and brown it hard in batches in the oil.
- 2
Soften the onions in the same pot, stir in the tomato paste and cook 2 minutes.
- 3
Return the beef, add the stock and bay leaves and bring to a bare simmer.
- 4
Cover and cook at 150C for 1 hour 30 minutes.
- 5
Add the carrots and potatoes and cook a further 45 minutes until everything is tender.
- 6
Season and rest 10 minutes before serving.
Chef's tips
Brown the meat properly in batches; crowding the pot steams it and costs you the gravy colour.
Ingredient substitutions
- potatoes → parsnips and turnip for a root-cellar stew
Storage
Keeps 4 days refrigerated and improves overnight; freezes 3 months.
Common mistakes to avoid
- •Adding vegetables too early
- •Boiling instead of a slow simmer
Serving suggestions
Cooked Farmhouse Beef Stew?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
