Beef stew recipe
Given a beautiful depth of flavour from pancetta, red wine and pearl onions, this hearty beef stew recipe is the ultimate comforting main to tuck into on cold winter nights. See method
- 2 tbsp sunflower oil
- 600g British diced beef
- 65g pancetta cubes
- 200ml red wine
- 2 tbsp plain flour
- 400ml beef stock
- 100g pearl onions in white balsamic vinegar, drained
- 4 medium carrots, peeled and cut into 1cm chunks
- 1 bay leaf
- handful finely chopped parsley leaves
- ½ lemon, zested
If you don't have any pears, try using apples
Each serving contains
of the reference intake
- Heat 1 tbsp oil in a medium casserole dish over a medium heat. Season the beef then add half to the pan and brown on all sides, remove from the casserole with a slotted spoon and set aside. Repeat with the remaining oil and beef.
- Add the pancetta to the casserole dish and cook for a few minutes until lightly browned. Add the red wine and stir well to remove all the brown crispy bits from the bottom of the pan. Heat the wine for about 5 mins until reduced by half.
- Return the beef and any juices to the casserole, sprinkle over the flour and stir well to coat the beef. Cook for a couple of minutes before gradually adding the stock. Add the pearl onions, carrots, bay leaf and seasoning, bring to a boil and reduce the heat to a simmer, cover the casserole and cook for 90 mins. Remove the lid for the last 15 mins of cooking to allow the sauce to reduce slightly.
- Serve immediately with the parsley and lemon zest scattered over the top.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
See more Beef stew recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.