Classic Beef Stew

Tender chunks of slow-braised beef shoulder with carrots, celery, potatoes, and red wine in a rich, glossy gravy. Deep, hearty flavours built over time.

Step-by-Step Instructions

1. 1

   Cut beef chuck into 4 cm cubes, pat dry, and season generously with salt and pepper.

2. 2

   Heat oil in a heavy pot over high heat and brown beef in batches until deeply caramelised on all sides.

3. 3

   Remove beef, reduce heat to medium, and soften diced onions, carrots, and celery for 8 minutes.

4. 4

   Add tomato paste and cook 2 minutes, then stir in flour. Pour in red wine and beef stock.

5. 5

   Return beef to pot, add a bouquet garni, cover, and simmer over very low heat for 2.5 hours.

6. 6

   Add potatoes and cook uncovered a further 30 minutes until tender and gravy has thickened.