This old-fashioned beef and vegetable stew is simple to prepare and slow-cooked until tender. Rich, hearty and full of flavour, the beef becomes meltingly soft. A traditional winter favourite that’s sure to become a family staple.
Many modern recipes aim to speed everything up, prioritising five-minute meals or pressure-cooker shortcuts. There’s nothing wrong with those—sometimes we need fast food solutions—but traditional slow cooking has its own rewards. The time spent in the oven develops deep flavours and an irresistible aroma that fills the house.
This beef and vegetable stew takes only a short time to prep, then slowly roasts in the oven for around three hours. It’s not a weeknight quick-fix, but it’s ideal for a relaxed weekend or a comfort-filled Sunday dinner.
The recipe is a tribute to an older way of cooking: simple ingredients treated patiently until they reach their full potential.
Why you’ll love this recipe
- Exceptionally tender beef and vegetables—slow-cooked for the best texture
- Fast to prepare with minimal hands-on time
- Family-friendly, flavourful comfort food
What you’ll need
Don’t be intimidated by the list—most of it is vegetables. Use the ingredients below as a guide and swap in what you have on hand if needed. Full quantities are in the recipe card further down.
- Olive oil
- Chuck beef (chuck casserole steak)
- Brown onion
- Garlic cloves
- Tomato paste
- Paprika
- Mixed dried herbs
- Worcestershire sauce
- Beef stock
- Potatoes
- Carrots
- Pumpkin or butternut squash
- Cauliflower
- Frozen peas
- Cornflour
- Salt and pepper
What is the best meat for stew?
The best cuts for stew are often the cheaper, fattier pieces. Long, slow cooking breaks down connective tissue and renders fat, producing tender, flavourful meat. Lean, expensive cuts can dry out and become tough, so stick with chuck beef. It may be sold as chuck casserole steak in some regions—either way, it’s ideal. You can buy pre-diced pieces or cut a whole steak into chunks yourself.
Don’t skip browning the beef
Browning the meat may seem like an extra step, but it makes a noticeable difference. Sear the beef in the same pot you’ll use for the stew so you don’t create more dishes. Let each side form a dark crust before turning. This caramelisation adds depth to the final dish and is well worth the few extra minutes.
How to make beef and vegetable stew — step by step
Help — my stew is too runny
The finished stew should have a gravy-like consistency—thick enough to coat a spoon but still saucy enough to soak into bread. If the stew is too thin, here are reliable ways to thicken it without changing the flavour:
- Cornflour slurry — Mix 3 teaspoons of cornflour with ¼ cup cold water and stir into the hot stew. Heat gently on the stove until the sauce thickens.
- Reduce on the stove — Simmer the stew uncovered to evaporate excess liquid. This concentrates the flavours but watch carefully to avoid overcooking the vegetables.
- Add grains or legumes — Stir in pearl barley, rice or beans and cook until they absorb liquid; this naturally thickens the stew.
Storage advice
Store leftover stew in an airtight container in the refrigerator for up to three days. You can freeze portions for up to three months—defrost in the fridge overnight and reheat gently on the stove.
More dinner ideas
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- Beef Pasties
- Pumpkin and Chickpea Curry
- See more dinner recipes in your collection
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📋 RECIPE
Beef and Vegetable Stew
4
10 minutes
3 hours 10 minutes
3 hours 20 minutes
This old-fashioned beef and vegetable stew is easy to prepare and slow-cooked to perfection. The stew is rich, hearty and flavourful, and the beef is tender and satisfying.
Ingredients
- 2 tablespoon Olive Oil
- 500 g / 1.1 lbs Chuck Beef / Chuck Casserole Steak, diced
- 1 Brown Onion, diced
- 2 Potatoes, skin on, cut into large chunks (I used white)
- 4 Carrots, cut into large chunks
- 200 g / 7 oz Pumpkin / Butternut Squash, cut into large chunks (I used kent pumpkin)
- ½ head Cauliflower, cut into small florets
- 1 cup Frozen Peas
- 3 tablespoon Tomato Paste
- 1 teaspoon Paprika
- 1 teaspoon Mixed Herbs (thyme, rosemary, marjoram, basil, oregano)
- 2 tablespoon Worcestershire sauce
- 1.5 litres / 6 cups Beef Stock
- 4 Garlic Cloves, minced
- 3 teaspoon Cornflour, mixed with ¼ cup cold water
- Salt & Pepper, to taste
Instructions
- Preheat oven to 160°C / 320°F.
- Heat 1 tablespoon oil in a Dutch oven or ovenproof pot over medium-high heat.
- Brown the meat in two batches, then set aside in a bowl.
- Heat 1 tablespoon oil and add the diced onion and garlic. Cook, stirring, until the onion softens.
- Add paprika, mixed herbs, Worcestershire sauce and tomato paste; stir for 30 seconds.
- Add the meat back to the pot with the stock, potatoes, carrots, pumpkin and cauliflower. Season with salt and pepper and stir to combine.
- Cover and place in the oven for 2½ hours.
- Add peas and the cornflour mixture, stir, then return to the oven uncovered for a further 30 minutes.
- Serve on its own or with crusty bread. Enjoy!
Notes
MUST NOT SKIP
- Browning the beef is essential—do it in batches so the meat gets a good sear.
Ingredients
- These are the vegetables I usually use; swap in what you have available.
- Arrowroot can be substituted for cornflour in the same ratio.
Servings
- This recipe yields about 4 generous bowls (roughly 6 average-sized portions).
Updates
- First published May 2018. Photos and tips updated July 2019; recipe remains the same.
Nutrition
- Nutritional information is an estimate based on one serving.
Nutrition Information:
Yield: 4
Serving Size: bowl
Amount Per Serving:
Calories: 532
Saturated Fat: 8g
Cholesterol: 86mg
Sodium: 1073mg
Carbohydrates: 47g
Fiber: 10g
Sugar: 13g
Protein: 39g