Slow-Cooked Beef Stew with Carrots and Potatoes

This slow-cooked beef stew is designed for a quiet afternoon rather than a rushed evening. Beef chuck simmers in stock with tomato paste and herbs until tender, then carrots and potatoes join the pot.

Although the name describes slow cooking, this version uses a covered pot on the stovetop—not an electric slow cooker.

Recipe overview

• Servings: 6
• Estimated preparation: 25 minutes
• Estimated cooking: 2½–3 hours
• Estimated total: Approximately 3 hours
• Equipment: Heavy casserole or Dutch oven with a lid

Ingredients

• 1 kg beef chuck, cut into approximately 4 cm cubes
• 1 teaspoon fine salt, divided
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 litre low-sodium beef stock, plus extra as needed
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 4 carrots, cut into thick pieces
• 600 g potatoes, cut into approximately 4 cm chunks
• Optional: 1 tablespoon cornflour mixed with 2 tablespoons cold water
• Chopped parsley, to serve

Instructions

1. Pat the beef dry and season with ½ teaspoon salt and the pepper.
2. Heat the oil over medium-high heat. Brown the beef in batches, then transfer to a plate. It does not need to cook through at this stage.
3. Reduce the heat to medium. Add the onion and celery and cook for 5 minutes.
4. Stir in the garlic and tomato paste and cook for 1 minute.
5. Add a splash of stock and scrape up the browned bits. Return the beef and its juices to the pot.
6. Add the remaining stock, Worcestershire sauce, thyme, bay leaves, and remaining salt. Bring to a gentle simmer.
7. Cover and cook over very low heat for 1½–2 hours, stirring occasionally.
8. Add the carrots and potatoes. Continue simmering, covered, for 40–60 minutes, or until the beef is fork-tender and the vegetables are cooked. Add hot stock if the stew becomes too dry.
9. For a thicker gravy, stir in the cornflour mixture and simmer for 3–5 minutes.
10. Remove the bay leaves, taste, and finish with parsley.

Cooking tips and substitutions

• Tenderness, not the clock, determines when the stew is ready.
• Keep the liquid at a gentle simmer rather than a vigorous boil.
• Replace some potatoes with parsnips for a different vegetable mix.
• Check Worcestershire sauce ingredients if accommodating fish allergies.

Serving suggestions

Serve with crusty bread and green vegetables. The potatoes already make this a substantial main course.