Nigella Beef Stew​​ ​​Recipe

This delicious beef stew recipe from Nigella Lawson is a comforting, hearty meal perfect for chilly days. With tender beef, rich broth, and vibrant veggies, it’s a quick and simple dish that can be made with everyday ingredients. The stew is warm, filling, and packed with flavor, making it an easy go-to for lunch or dinner.

Ingredients Needed:

• 1 Tbsp (or more) vegetable oil
• 900 g beef chuck stew meat, cut into 2.5 cm
• 1 medium yellow onion, chopped
• 2 carrots, peeled and cut into rounds
• 2 stalks celery, chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 3 cloves garlic, finely chopped
• 60 ml tomato paste
• 1.4 L low-sodium beef broth
• 240 ml red wine
• 1 Tbsp Worcestershire sauce
• 2 fresh thyme sprigs
• 2 bay leaves
• 450 g baby potatoes, halved
• 240 ml frozen peas
• 60 ml chopped fresh parsley

How To Make Beef Stew​​ ​​Recipe?

1. Sear the beef: In a large Dutch oven or heavy pot, heat 1 Tbsp oil over medium heat. Add the beef and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer the beef to a plate.
2. Sauté the vegetables: Add more oil if needed and heat over medium-high. Add the onion, carrots, and celery; cook, stirring occasionally, until softened, about 7 minutes. Season with salt and pepper.
3. Add garlic and tomato paste: Add the garlic and tomato paste to the pot, cooking and stirring until the garlic is fragrant and the paste darkens about 2 minutes.
4. Add liquids and seasonings: Return the beef and any juices to the pot. Add the beef broth, red wine, Worcestershire sauce, thyme, and bay leaves. Bring to a boil, then reduce to a simmer over medium-low heat. Cover and cook, stirring occasionally, until the beef is tender, about 30 to 45 minutes. Season with additional salt and pepper to taste.
5. Add potatoes: Add the halved baby potatoes to the pot. Simmer, covered, until the potatoes are tender, about 15 minutes.
6. Finish with peas and parsley: Remove the thyme and bay leaves. Stir in the frozen peas and cook until warmed through about 2 minutes. Adjust seasoning if needed.
7. Serve: Divide the stew among bowls and top with fresh parsley. Enjoy warm!

Recipe Tips:

• Use beef chuck: It’s the best cut for stew because it becomes tender and juicy when cooked slowly.
• Sear the beef well: Brown the beef in batches so it gets fully caramelized. This adds more flavor.
• Cook the vegetables first: Sauté the onions, carrots, and celery until soft to bring out their natural sweetness.
• Use bay leaves and thyme: These herbs add a lovely, rich flavor to the stew.
• Simmer: Let the stew simmer so the beef becomes tender and all the flavors mix well.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover beef stew to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: After the stew cools, put it in a freezer-safe container or bag. Freeze for up to 3 months.
• On the Stove: Heat the stew in a pot over medium heat, stirring occasionally, until hot. Add water or broth if needed to thin it.

Nutrition Facts:

• Calories: 194 kcal
• Total Fat: 11g
• Saturated Fat: 4g
• Cholesterol: 25mg
• Sodium: 760mg
• Potassium: 319mg
• Total Carbohydrate: 15g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 9g

Try More Nigella Lawson Recipes:

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