Punchy Beef & Veggie Stew

A deep, wholesome, big-meaty stew with a rich, glossy gravy and bold savoury flavour in every spoonful.

Ingredients

• 1.2 kg (2.6 lb) beef chuck (or other stewing beef), cut into 4 cm / 1.5" chunks
• 2 tsp salt, plus more to taste
• 1 tsp black pepper
• 2 tbsp oil (olive or vegetable)
• 2 onions, diced
• 4 garlic cloves, minced (pantry staple)
• 2 tbsp tomato paste (pantry staple)
• 2 tbsp flour (pantry staple)
• 500 ml (2 cups) beef stock (or water + extra salt)
• 250 ml (1 cup) water, as needed
• 3 carrots, cut into chunky pieces
• 3 celery sticks, thickly sliced (optional but great if you have)
• 700 g (1.5 lb) potatoes, cut into 4 cm chunks
• 2 bay leaves (pantry staple)
• 1 tsp smoked paprika (pantry staple)
• 1 tsp dried thyme (pantry staple)
• 1/2 tsp chilli flakes, optional (pantry staple)
• 1 tbsp Worcestershire sauce (pantry staple, optional but adds “punch”)
• 1 cup frozen peas, optional (pantry staple/freezer)

Method

• 1

  Step 1: Season & sear the beef (flavour foundation)

  Pat beef dry (this matters for browning). Toss with salt and pepper. Heat oil in a large heavy pot over high heat until shimmering. Sear beef in 2–3 batches (don’t crowd the pot) for 4–5 minutes per batch until deep brown on multiple sides. Transfer to a bowl.

• 2

  Step 2: Build the base (sweet + savoury depth)

  Reduce heat to medium. Add onions to the same pot and cook 6–8 minutes, scraping up brown bits, until softened and lightly golden. Add garlic and cook 30 seconds until fragrant.

• 3

  Step 3: Toast the flavour boosters

  Stir in tomato paste and cook 1–2 minutes until it darkens slightly (this removes rawness and boosts richness). Sprinkle in flour and cook 1 minute, stirring constantly (it’ll look pasty).

• 4

  Step 4: Deglaze & start the stew

  Pour in beef stock while stirring to dissolve the flour and lift the stuck-on fond from the pot base. Add bay leaves, paprika, thyme, chilli flakes (if using), and Worcestershire. Return beef (and any juices) to the pot.

• 5

  Step 5: Low and slow (tender meat)

  Bring to a simmer, then reduce to low so it bubbles gently (lazy blips). Cover with lid slightly ajar. Cook 1 hour 15 minutes, stirring once or twice. Add a splash of water if the liquid drops below the meat.

• 6

  Step 6: Add vegetables (so they don’t turn to mush)

  Stir in carrots, celery (if using), and potatoes. Cover again and simmer 45–60 minutes until potatoes are tender and beef is “spoon-tender” (you should be able to break a chunk with light pressure).

• 7

  Step 7: Finish & punch up

  Remove bay leaves. If you want a thicker stew, simmer uncovered 10–15 minutes until the gravy turns glossy and coats a spoon. Stir in peas for the last 2 minutes (if using). Taste and adjust salt, pepper, and chilli.

Tips

• **Best beef cut:** Chuck is ideal—marbled enough to go meltingly tender. Avoid lean “stewing beef” if it looks very trimmed.
• **Extra punch without fancy ingredients:** Increase Worcestershire to 2 tbsp and add an extra 1 tbsp tomato paste (cook it well).
• **Thicker gravy trick:** Mash a few potato chunks against the pot side and stir through.
• **Make-ahead:** Even better the next day. Cool, refrigerate up to 4 days; freeze up to 3 months.
• **Serve with:** Crusty bread, buttery mash, or just a big bowl as-is.

Nutrition (per serving, estimate)