This New Zealand-style beef stew combines tender chunks of beef, potatoes, carrots and a savoury gravy in one comforting pot. Stews vary from household to household, but a slow, gentle simmer makes this version flavourful and satisfying, whether you serve it on a chilly evening or make it ahead for an easy meal.
Ingredients
- 2 lb (900 g) beef chuck, trimmed and 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 (30 ml) neutral cooking oil
- 1 large onion, diced, about 1 cup (150 g)
- 2 medium carrots, cut into thick slices, about 1½ cups (250 g)
- 2 celery stalks, sliced, about 1 cup (120 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (9 g)
- 2 tbsp (16 g) plain flour
- 2 tbsp (32 g) tomato paste
- 1 tbsp (15 ml) Worcestershire sauce
- 4 cups (950 ml) beef stock, preferably lower-sodium
- 1 dried bay leaf, about 0.2 g
- 1 tsp (1 g) dried thyme
- 1½ lb (680 g) waxy or all-purpose potatoes, cut into 1½-inch (4 cm) chunks
- 1 cup (150 g) frozen peas
- 2 tbsp (8 g) chopped fresh parsley
Instructions
- Prepare the ingredients. Pat the beef dry with paper towels, then season it all over with the salt and pepper. Drying the surface helps the meat brown instead of steaming. Dice the onion, slice the carrots and celery, chop the garlic, and cut the potatoes into similarly sized chunks so they cook evenly. Measure out the remaining ingredients before you begin.
- Brown the beef in batches. Heat the oil in a heavy-based Dutch oven or large, lidded pot over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding it. Brown the cubes on several sides, turning as needed; allow about 15 minutes in total for a few batches. Transfer browned pieces to a plate. If the pot looks dry between batches, add a small splash of oil. Let the pot get hot again before adding the next batch; a deep brown colour builds flavour in the gravy.
- Cook the aromatics and flour. Reduce the heat to medium. Add the onion, carrot and celery to the same pot and cook for about 5 minutes, stirring and scraping up browned bits. Stir in the garlic and tomato paste for 30 seconds. Sprinkle in the flour and stir for another minute so it coats the vegetables and loses its raw taste. If the base is catching, lower the heat rather than letting it scorch.
- Add the stock and start the simmer. Pour in the Worcestershire sauce and a small splash of stock, scraping the base of the pot with a wooden spoon to loosen the browned fond. Gradually stir in the remaining stock, then add the bay leaf and thyme. Return the browned beef and any juices on the plate to the pot. Bring the liquid just to a gentle simmer, then turn the heat to low and cover with the lid slightly ajar.
- Simmer the beef. Cook gently for 1 hour 15 minutes, stirring once or twice and checking that the liquid is barely bubbling. A hard boil can make meat tough and cause the sauce to reduce too quickly. Keep the lid partly on; if the liquid drops below the level of the beef, add a little hot water or stock. For food safety, USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; check a thick piece with a food thermometer. The longer simmer here also makes chuck tender.
- Add the potatoes and finish cooking. Stir in the potatoes, cover the pot and simmer gently for about 35 minutes, until the potatoes are tender when pierced and the beef yields easily to a fork. Stir carefully once or twice so the potatoes keep their shape. If you prefer a thicker gravy, remove the lid for the last 10 minutes and let the stew reduce gently. If it becomes thicker than you like, loosen it with a little hot stock or water.
- Add the peas and rest. Stir in the frozen peas and cook uncovered for 2 to 3 minutes, just until hot and bright green. Remove the bay leaf, taste the gravy and adjust the salt and pepper. Take the pot off the heat and leave it to rest for 10 minutes; the gravy settles and thickens slightly. Scatter over the parsley and serve hot.
Tips
- Choose a braising cut. Chuck or gravy beef works well because its connective tissue softens during a long simmer. Lean steak can become dry and stringy when cooked for this length of time. Ask a butcher for stewing beef if you are unsure which cut is suitable.
- Give the meat room to brown. Crowded beef releases moisture and steams, so brown it in batches. You do not need to cook it through at this stage; the stew finishes cooking it. Scrape up the dark browned bits when you add liquid, but leave behind any black, burnt material because it can make the gravy bitter.
- Keep the simmer gentle. Look for occasional small bubbles rather than a rolling boil. Potatoes also vary in size and firmness, so cut them evenly and begin checking them near the end of their cooking time. If the beef is not fork-tender when the potatoes are ready, lift out the potatoes with a slotted spoon and simmer the beef longer, then return them to warm through.
- Adjust the gravy thoughtfully. Lower-sodium stock gives you more control over seasoning, particularly as the sauce reduces. If you use regular stock, wait until the end to add extra salt. The flour in this recipe thickens the sauce as it simmers; avoid adding extra flour directly to the pot, where it can form lumps.
Serving Suggestions
Serve the stew in warm bowls with crusty bread for dipping into the gravy. For a filling New Zealand-style meal, spoon it over mashed potatoes, or serve it alongside buttered bread rolls. A simple green salad, steamed green beans or lightly cooked cabbage brings a fresh contrast to the rich sauce. If you are serving several people, put the parsley on at the table so it stays fresh and colourful.
The stew is substantial enough to stand on its own, but a small side can make it go further. A bowl of steamed greens or a crisp salad is useful when the potatoes are already in the pot. For a relaxed dinner, set out bread and let everyone serve themselves. The gravy is especially good for soaking up with bread, so keep a little extra stock nearby if you like a looser, more spoonable consistency.
Variations
Add kumara: Replace up to half of the potatoes with peeled orange kumara, cut into similarly sized chunks. Add it with the potatoes, but start checking for tenderness after 25 minutes because kumara can soften sooner and break down into the gravy. It gives the stew a slightly sweeter, softer finish.
Make it gluten-free: Replace the plain flour with 1 tbsp (8 g) cornflour mixed smoothly with 2 tbsp (30 ml) cold water. Leave out the flour in step 3, then stir the slurry into the simmering stew near the end and cook for 2 to 3 minutes to thicken. Check that your stock and Worcestershire sauce are labelled gluten-free; the gravy may look glossier and feel a little lighter.
Use other vegetables: Parsnip, swede or mushrooms can replace some of the carrots or celery. Cut firm root vegetables into chunks and add them with the potatoes. Add sliced mushrooms during the last 30 minutes so they keep some texture. Frozen peas can be replaced with frozen corn, although it will make the stew sweeter.
Cook it in a slow cooker: Brown the beef and cook the vegetables, tomato paste and flour on the stovetop first, then transfer them to the slow cooker with the stock and seasonings. Cook on low for about 7 to 8 hours or high for 4 to 5 hours, adding potatoes for the final 3 to 4 hours on low, or until tender. Add peas near the end. Slow cookers vary, so use tenderness as your guide rather than relying only on the clock.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a covered container. Refrigerated beef stew keeps for 3 to 4 days. For best quality, store it in shallow containers so it cools more quickly, and keep the potatoes submerged in the gravy to help prevent them from drying out. You can freeze portions in airtight, freezer-safe containers for up to 3 months; leave a little room for expansion. Thaw overnight in the refrigerator before reheating.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave, stirring occasionally so it warms evenly. Add a splash of water or stock if the gravy has thickened in the fridge. Reheat leftovers to 165°F (74°C), checking the centre with a food thermometer, and bring the stew to a steady simmer on the stovetop. Avoid repeatedly cooling and reheating the whole pot.
Frequently Asked Questions
What is the best beef for stew?
Beef chuck, also sold as gravy beef or stewing beef in many shops, is a dependable choice. It has enough connective tissue to become tender and give the gravy body during a long, moist cook. Cut it into even chunks yourself or ask for pieces of roughly 1½ inches (4 cm); very small pieces can cook dry before the vegetables are ready.
Can I make this beef stew a day ahead?
Yes. Cool and refrigerate it within 2 hours, then reheat it gently the next day to 165°F (74°C). The flavours often meld as it stands, and the chilled gravy may become quite thick, so stir in a little stock or water while reheating. Add fresh parsley after warming, rather than before storage.
Why is my beef still tough?
It usually needs more time at a gentle simmer, especially if the cubes are large or the cut is leaner than chuck. Keep the pot covered and continue cooking, checking every 15 to 20 minutes until a fork slides into the meat easily. Avoid turning up the heat to rush it; a hard boil can tighten the meat and reduce the liquid too quickly.
Can I make the stew without tomato paste?
Yes. You can omit it, though the sauce will have a less rounded, slightly less savoury flavour and a paler colour. If you have tomato purée, use ¼ cup (60 ml) and cook it with the vegetables for a minute or two before adding the flour. Do not add a large amount of fresh tomato, which can make the gravy thinner and more acidic.
How can I make the gravy thicker or thinner?
For thicker gravy, simmer uncovered for a few extra minutes, watching that the potatoes do not break apart. For a thinner sauce, stir in hot stock or water a little at a time until it reaches the consistency you like. If you used the gluten-free cornflour variation, stir the stew gently after adding liquid so the thickener stays evenly distributed.
Can I leave out the peas?
Certainly. The peas add colour and a little sweetness, but the stew works without them. You can replace them with an equal amount of frozen corn, or serve a green vegetable on the side instead. Add frozen vegetables near the end of cooking so they warm through without becoming soft or losing their colour.
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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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