A wonderful homecooked beef stew that's a classic family recipe. Tender meat and potatoes with carrots and beans in a delicious simmering sauce!
A dish that evokes memories of my mothers cooking which was always pure comfort.
There's something soul satisfying about walking into the kitchen on a cold day to a pot of good food. It can be stew, curry, pasta or lentils - these are the dishes that remain inviting.
Whether you eat this stew on its own or serve it with crusty bread to dunk or a serving of basmatic rice or naan bread, this is the dish that always delivers.
Prepared in the old-fashioned way on the stovetop, this stew allows the flavors to meld beautifully.
The meat becomes melt-in-your-mouth tender and the vegetables are cooked through.
The end result is a dish bathed in a rich and flavorful beef stew sauce – a true comfort food classic.
Beef in stew is the perfect combination flavor. You might want to check my Chipotle Beef Stew and Instant Pot Beef Stew out for even more flavor!
Simple Beef Stew Recipe Ingredients
Here are the everyday pantry staples that you will need for this recipe.
Beef: The star of this recipe is the beef and you can use chuck or stewing meat.
Here we are using bone-in beef short rib, organic, with just enough fat/meat ratio.
Aromatics: This includes your onion, garlic, seasoning and spices.
Vegetables: Affordable vegetables with potatoes being a common ingredient in a stew, red potatoes were used in this recipe.
Tomato paste: Tomato paste pantry staple that adds intense tomato flavor to food. A thick, concentrated paste made from tomatoes and adds a hint of tanginess to food.
Seasoning: Kosher salt and black pepper, spices that impart bold flavors, bay leaf and beef stock with a cup of water and beef cubes for extra beefy dark rich flavors.
Liquids: The stock, red wine and water help to cook, flavor and tenderise the beef.
The red wine helps deglaze the pan after searing the beef for a rich and complex flavor.
Worcestershire Sauce: Worcestershire sauce is a complex condiment containing anchovies, soy sauce, tamarind, and other ingredients.
A strong savory flavor profile known as umami, which adds depth and richness to the stew.
Flour: For a richer, heartier stew consistency.
Beans: Makes a cready beef stew, just add them towards the end of the cooking time.
Beans are more filling and add fiber!
How to Cook The Best Stovetop Beef Stew
Here is a step-by-step method on how to cook beef stew. The full recipe can be found in the recipe card below.
STEP 1. Dry The Meat
Pat the beef dry with kitchen tissue paper.
Use a sharp knife to cut the larger pieces down into small ones and cut any excess fat.
Season well with salt and pepper.
STEP 2. Sear the Beef
Use a Dutch oven, skillet or any thick based pan or pot.
Heat about a tablespoon or two of oil on medium to high heat.
Place the seasoned beef pieces into the pot and brown all round.
Step 3. Aromatics
Next, in the same pot, to utilize the remaining oil, add the onions and cook them for 2 minutes.
Then, add the garlic and mix it in thoroughly.
Finally, stir in the tomato paste to combine with the softened vegetables.
Step 4. Up the Flavor
Add your favorite spice, vegetable spice, garlic & herb, paprika, cumin or any that you prefer.
Step 5. Flour
Add the flour and stir it in. It will immediately thicken.
Step 6. Mix & Cook
Mix it in, still going on medium high heat.
Step 7. Red Wine
Add the red wine or beef stock if you don't like red wine.
If you don't like both red wine and beef stock, you can also use water.
Less flavor but still delicious.
Step 8. Finishing Touches
Top up with plain water and add the potatoes, beans, bay leaves and fresh thyme.
Cover and let simmer.
The simmer should be not too high and not too slow.
Find a decent bubble for your stew and cook for until the meat is tender and vegetables are soft.
Use a knife to check the doneness of the potatoes.
What to Serve With Beef Stew
Fluffy naan bread to scoop up all the smoky flavors.
CZrusty ciabatta, mashed potatoes,
Cheese, garlic & herb grilled toast, brussel sprouts,
Green beans, carrots and bell peppers.
Give the bell peppers a quick char-grill for something different and some smoky flavors.
The perfect complement to this South African beef stew is, without a doubt, a locally made Merlot.
We, South Africans take great pride in our thriving wine industry, and for good reason – the wines are renowned for their exceptional quality, recognized and celebrated the world over.
If you're a wine enthusiast, you know that a well-crafted Merlot is the ideal pairing for rich beef stews.
Its bold fruit flavors and subtle tannins will beautifully complement the savory notes of the stew, creating a fabulous dining experience.
Traditional Beef Stew Recipe Notes
Thickening: If you prefer not to add flour to the meat, simply make a slurry (flour and water paste) to help thicken the stew.
Searing: It does take time to get that beautiful browned crust but it's absolutely worth it!
Sometimes however, real life happens, and searing isn't always possible. No worries!
You can continue with the recipe without this step.
Your stew might not have its full flavor but it will still be a satisfying and comforting meal.
Recipe Variations
The traditional pairing includes diced carrots, onions, celery, and potatoes.
For a bit more variety, you can add:
Beans: Chopped green beans or peas in the last 30 minutes of cooking for a pop of color and freshness.
Swop the butter beans for red kidney beans, chickpeas and others.
Vegetables: Sweet potatoes, parsnips, butternut squash, spinach, celery and more.
You can use pearl onions for a milder onion flavor compared to regular yellow onions.
Stock: This is the classic choice for a deep beef flavor.
You can also use chicken stock for a lighter-flavored stew
OR a combination of beef and chicken stock for a balanced flavor.
Vegetable Stock for a vegetarian option.
Sauce: Try other condiments if you don't like Worcestershire sauce like soy sauce, balsamic of vino cotto.
Butter: Finish with a tablespoon of butter just before serving and watch as it melts into the warm stew, enjoy!
Frequently Asked Questions
Home-made beef stew is an easy recipe, here are a few questions that may help you or inspire you to make the best beef stew for your family.
What gives beef stew good flavor?
It's difficult to pinpoint just one ingredient that makes beef stew so flavorful.
Each ingredient contributes its own special layer.
Take tomato paste and spices, for example.
When added with the aromatics like onions and garlic, they have a chance to saute and release their flavors, which then get incorporated into the entire dish.
Then there's the connection between the beef cubes simmering in rich liquid stock.
A splash of red wine (optional) can add loads of depth.
Each ingredient plays a role: beans for a satisfying texture, butter at the end for a touch of richness, and so on.
All these ingredients come together to create a balanced flavorful beef stew.
How to Make Beef Stew Tender and Juicy
Slow cook the beef for a long time in enough liquid.
How Long to Cook Beef Stew on the Stove Top
1 ½ - 2 ½ hours for stew meat or up to 3 hours for larger beef chunks.
Here, the key is to simmer until the beef is very tender and easily pierced with a fork.
What are The Best Wines For Cooking Beef Stew?
Personally I love a merlot with beef and according to the Greatest, it makes it moreish and I couldnt agree more!
Even the Pioneer Woman agrees on the Merlot choice.
Leftovers and Storage
Make sure that your beef stew has cooled down completely before transferring to an airtight container.
If frozen, thaw before reheating.
I am big on flavor especially when food tastes better the next day because the flavors have had time to develop.
More Delicious Beef Recipes
If you love my South African Beef Stew recipe, then I'm sure you'll love these.
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Beef Stew South African Recipe
Ingredients
- 950 grams beef, 1kg/2.2lbs
- 2 tsps salt and pepper
- 4 Tbps oil, any neutral oil (¼ cup)
- 1 onion, roughly sliced lengthways
- 3 carrots, washed, peeled and sliced
- 4 garlic cloves, minced, 3 to 4 cloves
- ¼ cup tomato paste
- 2 tsps meat spice
- 3 Tbps flour
- 2 tsps Worcestershire sauce
- 3 cups beef stock + 2 beef cubes (with a cup of hot water)
- 1 cup water
- 1 cup red wine
- 2 bay leaves
- 400 grams canned butter beans, drained and liquid discarded
- 1 to 2 Tbsps butter unsalted, 15 to 28grams
- fresh thyme
Instructions
- Prep the ingredients: As part of your prep, meaure out 2 cups of beef stock into a jug. Take 2 beef cubes and crumble them into the stock and then add 1 cup of boiling water. Use a spoon to mix so the beef granules are all diluted. Set aside for later.
- Dry the meat: Pat the beef dry with kitchen tissue paper. Use a sharp knife to cut the larger pieces down into smaller ones and cut off any excess fat. Season well with salt and pepper.950 grams beef, 1kg/2.2lbs, 2 tsps salt and pepper
- Searing: Sear the beef in portions, (don't over-crowd the pot) in a large pot or Dutch oven, with enough oil to cover the base. I used ¼ cup of canola oil in a large Dutch Oven. 2 tablespoons of oil is too little to properly sear 1 kilo of meat. Sear every piece, all round till light golden brown. Set aside in a plate or bowl when done.4 Tbps oil, any neutral oil (¼ cup)
- Aromatics: Same pot, remaining oil, add the onions and cook for 1 to 2 minutes on low-to-medium heat, then add the garlic and carrots, stir. Add the tomato paste, stir to combine so that the flavors carry through, roughly a minute.1 onion, roughly sliced lengthways, 4 garlic cloves, minced, 3 to 4 cloves, ¼ cup tomato paste, 3 carrots, washed, peeled and sliced
- Up the Flavor: Still on low-to-medium heat, add your favorite spice. Meat spice, paprika, cumin, meat rub or any that you prefer. Mix them in.2 tsps meat spice
- Thickening & Wine: Add the flour and stir it in. It will immediately thicken, add the Worcestershire sauce, mix then add the red wine and stir it all together. Add the potatoes and mix so that they carry some of the flavors before adding the stock.3 Tbps flour, 1 cup red wine, 2 tsps Worcestershire sauce
- Finishing Touches: Add the now seared beef (including the juices on the plate), pour in the prepared beef stock, water, beans, bay leaves and fresh thyme.1 cup water, 2 bay leaves, 400 grams canned butter beans, drained and liquid discarded, fresh thyme, 3 cups beef stock + 2 beef cubes (with a cup of hot water)
- Simmer: Cover, and bring up to a rapid simmer then lower the heat so that the simmer is a low bubbling simmer. The simmer should be not too high and not too slow. Find a decent bubble for your stew and cook for an hour and a half (1 ½ hours) or until the meat is tender and vegetables are soft. Use a knife to check the doneness of the potatoes. Check the seasoning levels by tasting and add a sprinkle of salt and pepper if needed, to taste.
- Uncovered: Now the meat is tender but we need to reduce some of the liquid so, remove the lid, and continue simmering for another 20 to 30 minutes. Add the unsalted butter just before carving.1 to 2 Tbsps butter unsalted, 15 to 28grams
- Serve: Carve into bowls and serve with your favorite side dish. Buttery mashed potatoes, fluffy naan bread, rice or crusty bread and a sprig of fresh thyme.
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