This British-style beef stew is a slow-simmered one-pot meal of tender beef, potatoes, carrots, and savory broth, served hot with bread or another simple side. In British English, “stew” is commonly pronounced /stjuː/, like “styoo”; this recipe gives you a warming dish to make while you learn the word.
Ingredients
- 1½ lb (680 g) beef chuck, cut into 1½-inch (4 cm) cubes
- 1 tsp (5 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (16 g) all-purpose flour
- 2 tbsp (30 ml) neutral cooking oil, such as canola or sunflower oil
- 1 large yellow onion, about 8 oz (225 g), chopped
- 2 celery stalks, about 4 oz (115 g), chopped
- 2 garlic cloves, about 6 g, minced
- 1 tbsp (16 g) tomato paste
- ½ cup (120 ml) brown ale or stout, optional; use extra broth instead for an alcohol-free version
- 3 cups (710 ml) low-sodium beef broth
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme, or 3 fresh thyme sprigs
- 1 bay leaf
- 3 medium carrots, about 10 oz (280 g), peeled and cut into thick pieces
- 1 lb (450 g) waxy or all-purpose potatoes, cut into 1-inch (2.5 cm) chunks
- 1 cup (150 g) frozen peas
- 1 tbsp (4 g) chopped fresh parsley, optional
Instructions
- Prepare the ingredients. Pat the beef dry with paper towels so it can brown instead of steaming. Season it with the salt and pepper, then toss with the flour until the cubes have a light, even coating. Chop the onion and celery, mince the garlic, and cut the carrots and potatoes into similarly sized pieces so they cook evenly. This preparation takes about 25 minutes, including trimming and measuring.
- Brown the beef. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. When the oil shimmers, brown the beef in two or three batches, turning the pieces to color several sides. Give the cubes space; crowding traps steam and prevents a proper brown crust. Transfer each batch to a plate. The beef does not need to be cooked through at this stage. Browning usually takes about 10 to 12 minutes in total.
- Cook the aromatics. Reduce the heat to medium. Add the onion and celery to the pot and cook for about 5 minutes, stirring and scraping up browned bits. Add the garlic and tomato paste and stir for another 2 to 3 minutes, until fragrant and the paste darkens slightly. If the pot looks dry, add a spoonful of broth rather than letting the garlic scorch.
- Deglaze and begin the braise. Pour in the ale, if using, and scrape the bottom of the pot with a wooden spoon. Let it bubble for about 2 minutes. Add the broth, Worcestershire sauce, thyme, bay leaf, and browned beef with any juices on the plate. Bring the liquid to a gentle simmer, which generally takes a few minutes. For food safety, USDA FSIS gives whole cuts of beef a safe minimum internal temperature of 145°F (63°C) followed by a 3-minute rest; check a large beef piece with a food thermometer, then continue simmering until it is tender.
- Simmer the beef. Cover the pot, lower the heat, and maintain a gentle simmer for 1 hour 25 minutes. Check occasionally that the liquid is barely bubbling, not boiling hard; add a little water or broth if the level drops enough to expose the beef. The meat should be starting to soften before you add the vegetables, though it may not yet be fork-tender.
- Add the vegetables. Stir in the carrots and potatoes, cover, and simmer for about 35 minutes, until the vegetables are tender when pierced and the beef is easy to cut with a fork. If you prefer a thicker stew, uncover the pot for the last 10 minutes. Stir in the frozen peas for the final 3 to 5 minutes, just long enough for them to heat through. Remove the bay leaf and thyme stems, if using fresh thyme.
- Rest and season. Turn off the heat and let the stew stand for 10 minutes. Taste the broth and add salt or pepper as needed. If it is thicker than you like, loosen it with a splash of hot broth or water; if it seems thin, mash a few potato pieces against the side of the pot and stir them back in. Sprinkle with parsley and serve hot.
Tips
- Choose a braising cut. Beef chuck is a reliable choice because its connective tissue softens during a long, gentle simmer. Stewing beef sold in pieces can also work, but the exact cut may vary, so use tenderness rather than the clock alone to judge when it is ready.
- Keep the simmer low. A hard boil can make meat tighten and break vegetables apart. Look for occasional small bubbles and check the pot every 20 to 30 minutes. If your stove runs hot, move the pot to a smaller burner or use a heat diffuser.
- Use a practical ale substitute. The ale adds malty depth, but it is optional. Replace it with the same amount of beef broth; the result will taste a little less roasty and slightly less complex. A splash of extra Worcestershire sauce can add savory depth, but taste before adding more salt.
- Adjust thickness at the end. Flour on the beef gives the broth a modest body, while potatoes release some starch as they cook. Avoid adding a large amount of flour directly to the hot pot, which can form lumps. For a thicker result, mash a few cooked potatoes or simmer uncovered briefly.
Serving Suggestions
Serve the stew in warmed bowls so the broth stays hot. Crusty bread, soft rolls, or a slice of toasted sourdough is useful for soaking up the sauce. For a more substantial British-inspired plate, offer the stew with buttered bread or a small portion of steamed greens such as cabbage. A simple green salad can provide a crisp contrast, while chopped parsley adds a fresh note without changing the character of the dish.
If you are serving several people, put the pot on the table with a ladle and let everyone choose how much broth and vegetables they want. Keep any extra sides simply seasoned; the stew already brings salt, herbs, and savory flavor. The recipe is filling as written, so a modest side is usually enough.
Variations
Make it without alcohol: The recipe already provides the easy swap: replace the ale with beef broth. If you want a little acidity to balance the richness, stir in 1 teaspoon (5 ml) of cider vinegar near the end, taste, and add more only if needed. The vinegar is not a direct flavor match for ale, so use a light hand.
Use lamb: Replace the beef with 1½ lb (680 g) boneless lamb shoulder cut into cubes. Lamb has a more pronounced flavor and pairs well with thyme. Brown it in batches as directed and simmer until tender; use a thermometer to check safe cooking temperature. If using whole cuts of lamb, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest.
Add mushrooms: Brown 8 oz (225 g) sliced mushrooms after the beef, working in batches so they color instead of releasing all their liquid at once. Set them aside and return them to the pot with the potatoes. They make the broth more earthy and savory.
Change the vegetables: Parsnips can replace some or all of the carrots, and turnips can replace part of the potatoes. Cut root vegetables into similar-sized pieces and check tenderness as they cook; denser or larger pieces may need a little longer. For a more traditional, simple bowl, leave out the peas or replace them with chopped green beans added near the end.
Storage and Reheating
Let leftovers cool briefly, then refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. The broth may thicken as it chills, and the potatoes can become softer, but both are normal. For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes.
Thaw frozen stew overnight in the refrigerator when possible. Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish, stirring occasionally. Add a splash of broth or water if the sauce is too thick. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the center with a food thermometer. Do not leave the stew at room temperature for more than 2 hours, and discard leftovers that have been left out longer.
Frequently Asked Questions
How do you pronounce “stew” in British English?
A common British English pronunciation is /stjuː/, which sounds like “styoo” and rhymes with “few” for speakers who pronounce the y sound in that word. Pronunciation varies across the UK, and some speakers say /stuː/, closer to “stoo.” Both are heard; the first is a useful standard model if you are learning the word.
Is British “stew” pronounced differently from American “stew”?
In many standard American accents, “stew” is /stuː/, without the y sound after the initial consonant. In many British accents, the /j/ sound is retained, giving /stjuː/. Neither pronunciation changes the meaning. Regional accents can differ, so people may not use exactly the same vowel or consonant sequence.
What kind of beef is best for this stew?
Beef chuck is a good choice because it becomes tender during a slow braise and gives the broth a rich flavor. Ask for stewing beef if chuck is unavailable, but check the pieces as the stew cooks: some cuts soften faster than others. Lean steak is less suitable for this method because prolonged simmering can leave it dry or firm rather than tender.
Can I make the stew ahead?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Reheat to 165°F (74°C) before serving. The flavors may seem more settled after a night in the refrigerator, although the potatoes will soften somewhat. If making it a day ahead, cool and store the stew in a shallow container rather than leaving the whole pot on the counter.
Why is my stew still tough?
Usually the beef needs more time at a gentle simmer. Check that the pot has not boiled vigorously and continue cooking in 15-minute increments until a fork slides into the meat easily. Toughness can also come from a lean or unsuitable cut. Keep enough liquid in the pot to prevent scorching, but do not add so much that the stew becomes watery.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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