Nigella Beef Stew​​ ​​Recipe

You know those days when the wind gets under the door and your bones feel it? That sort of Thursday. I’d meant to tackle the linen cupboard. Instead, I found myself browning beef by noon.

It was the sort of craving only stew could fix,savoury and slow, like stew should be. The kind that smells like a memory. Mum’s stew had Oxo cubes and dumplings. This one started with a nod to Nigella Lawson and ended with me eating from the ladle.

A Look at the Original

Nigella’s version is gorgeously classic. She browns chunks of beef until golden (not grey, golden), then softens a trinity of onion, carrot, and celery in the leftover fat. Garlic, tomato paste, a slosh of wine, and beef broth deepen the base. Then come the herbs—thyme and bay, of course—and little potatoes for that extra comfort. It all simmers into a rich, glossy stew, finished with peas and parsley for brightness.

It’s hearty without fuss. Her kind of recipe you can leave to itself while you fold towels or stare out the window.

Where I Went Off-Recipe

I didn’t have celery. Completely slipped my mind. And I swapped the wine for more broth, since I’d opened the last bottle the night before for something entirely less noble.

Instead of halved baby potatoes, I used some lumpy old Maris Pipers, peeled and chunked. They softened beautifully. I let it simmer longer than Nigella suggests—closer to an hour and a half. Just felt right.

And I added a pinch of marmite. I always do. It doesn’t shout, just hums in the background like a familiar tune.

The Result (Honestly?)

Deep, comforting, slightly chaotic. The beef was fall-apart soft, the carrots sweetened in the broth, and those potatoes turned creamy and thickened things just enough. The peas added their pop, though I forgot the parsley entirely.

It tasted like something mum made on a rainy Sunday, but grown-up and redolent. The kind of dinner you eat with thick socks on, bowl in lap, fork in one hand, wine glass (finally opened another) in the other.

How to Make Nigella-Style Beef Stew (With a Clara Drift)

1. Make the Base: Brown the beef in batches in a heavy pot, giving it room to caramelise. Set it aside.
2. Sauté the Soft Things: Toss in chopped onion and carrot (and celery, if you remember it). Soften slowly with salt, until the kitchen smells like care.
3. Build the Flavour: Add garlic, then tomato paste. Let it catch slightly, just enough to deepen.
4. Add the Liquid Hug: Return the beef, pour in broth and wine (or just broth), then stir in Worcestershire, thyme, bay. Simmer low, lid half-on, until it’s all tender and sighing.
5. Add the Potatoes: Let them cook in the stew until soft, almost melting.
6. Finish Softly: Stir in frozen peas. Taste. Adjust. Scatter parsley—or don’t.

Gentle Advice from My Kitchen

• If your stew feels thin, mash a few potatoes right in. Old trick, never fails.
• Don’t rush the beef. Give it time to colour. Grey beef is no one’s friend.
• Marmite adds umami if you’re short on wine or patience.

Fridge, Freezer & the Rest

Keeps well in the fridge for three days, easy. Freezes beautifully, especially without the potatoes. I sometimes make extra just to stash away.

Try More Nigella Lawson Recipes:

• Nigella Greek Lamb Stew Recipe
• Nigella Roast Beef​​ ​​Recipe
• Nigella Fish Stew