Classic Beef Stew Recipe

2023-08-01

By Maria Ballard

Australian cuisine

Main course

Warm up with a hearty Beef Stew recipe. Tender chunks of beef, vegetables and savory broth make this classic dish a comforting and satisfying meal. 

A Winter Favorite

While there is no specific region in Australia that can be credited with originating beef stew, it is a popular dish throughout the country and is particularly popular as a hearty winter meal. 

 Budget-Friendly

The dish is often made with cheap cuts of beef, potatoes, carrots, onions, and other hearty vegetables and is cooked slowly over a low heat to tenderize the meat and allow the flavors to meld together. 

Beer and Wine Pairing

The rich, savory flavors of the beef stew are perfectly balanced by the bold, earthy taste of Coonawarra Cabernet Sauvignon. A dark Australian-style Porter from Bridge Road Brewers is also a good choice, as its roasted, malty flavors can complement the meaty flavors of the stew.

Pitfalls on Beef Stew

 Choosing the right meat: Choose a good quality beef chuck for the stew. Chuck is a flavorful and budget-friendly cut that becomes tender and succulent when slow-cooked.

 Browning the meat: Brown the beef in batches before adding other ingredients. This step creates a rich, caramelized flavor that adds depth to the stew.

 Building a flavor base: Start the stew by sautéing aromatic vegetables like onions, garlic, and celery to build a flavor base. Add herbs and spices like thyme, bay leaves, or paprika for added flavor.

 Cooking time: Cook the stew on low heat for several hours until the beef is tender and the flavors have melded together. This slow-cooking process allows the beef to become rich and buttery.

 Adding vegetables: Add hearty vegetables like carrots and potatoes during the last hour of cooking. This ensures that the vegetables retain their texture and don’t become mushy.

 Adjusting consistency: If the stew is too thin, stir in a slurry of cornstarch and water to thicken it. Alternatively, if the stew is too thick, add a little water or beef broth to thin it out.

Ingredients

• 1 kg beef stew meat

• 3 tbsp flour

• 3 tbsp olive oil

• 4 garlic cloves, minced

• 1 onion, chopped

• 3 stalks celery, chopped

• 3 large carrots, chopped

• 500 ml beef stock

• 1 can diced tomatoes

• 2 tbsp tomato paste

• 1 sprig thyme

• 1 bay leaf

• Salt

• Pepper

Instructions

1. Preheat oven to 150°C (300°F).

2. Toss the beef stew meat with flour in a bowl, until evenly coated.

3. Heat olive oil in a large dutch oven over medium-high heat. Working in batches, brown the beef in the hot oil. Remove the beef and set aside.

4. In the same pan, sauté garlic, onion, celery and carrots for a few minutes, until the vegetables are slightly softened. Add salt and pepper to taste.

5. Add the beef stock, diced tomatoes, tomato paste, thyme and bay leaf. Bring to a simmer. Return the browned beef to the dutch oven.

6. Cover the dutch oven with a lid and place it in the preheated oven. Bake for 3 hours, until the beef is fork-tender.

7. Remove the bay leaf and thyme sprig. Serve hot with crusty bread or mashed potatoes.

Preparation Time 30 min

Cook Time 240 min

Total time 270 min

Nutrition Facts

Calories: 435

Fat: 33 g

Saturated Fat: 5 g

Carbohydrates: 24 g

Fiber: 9 g

Sugar: 3 g

Protein: 15 g

Regional Ingredients Variations of Beef Stew

Queensland Beef Stew: Known as the "Outback Beef Stew", this variation includes pieces of kangaroo meat and is flavored with native spices such as wattleseed and mountain pepper, served with a side of damper bread.

Western Australian Beef Stew: This version is called the "Fremantle Fisherman's Stew" and includes a mix of fresh seafood such as prawns, scallops, and mussels, in addition to pieces of beef, served with a side of crusty bread.

New South Wales Beef Stew: A savory Beef Stew version from the region of NSW, where it is often made with red wine, rosemary, and chunks of beef, simmered for hours until tender and served with mashed potatoes and gravy, "Red Wine Beef Stew".

Northern Territory Beef Stew: Here, the stew may include a mix of beef and crocodile meat, flavored with bush herbs such as lemon myrtle and served with a side of roasted yams known as "Lemon Beef Stew".

South Australian Beef Stew: Known as the "Coonawarra Beef Stew", this version includes a mix of diced potatoes, carrots, and celery in addition to chunks of beef, flavored with red wine, thyme, and bay leaves, served with a side of crusty bread.

Victoria Beef Stew: This version features a mix of root vegetables such as parsnips, turnips, and rutabaga, along with chunks of beef, flavored with tomato paste and served with a side of cheesy polenta. It is known as the "Hearty Winter Stew".

Tasmanian Beef Stew: A hearty variation that includes a mix of mushrooms, lentils, and chunks of beef flavored with Tasmanian mustard and apple cider vinegar, served with a side of buttery mashed potatoes. This version is called the "Mustard and Mushroom Beef Stew".

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