Rich Beef Stew

This is a lovely rich beef stew with chunks of beef, baby carrots, swede/rutabaga and red onion, cooked slowly in a wine and passata enriched stock. Perfect for a cold winter’s day, served with garlic mashed potatoes.

Rich Beef Stew

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 2 hours 30 minutes

  • Ingredients
  • For the stew
  • 675 g (1½ lb) stewing steak, cut into 5 cm (2 inch) chunks
  • 3 tbsp oil
  • 1 red onion, chopped
  • 2 garlic cloves, finely sliced
  • 4 sprigs thyme
  • knob of butter
  • 2 tsp Worcestershire sauce
  • 120 ml (4 fl oz) red wine (½ cup)
  • 300 ml (10 fl oz) passata (1¼ cups)
  • 300 ml (10 fl oz) good beef stock (1¼ cups)
  • 450 g (1 lb) Chantenay carrots (baby carrots*)
  • 450 g (1 lb) swede/rutabaga, cut into small chunks (about half a small one)


  • *Chantenay carrots found in the U.K. are lovely small, sweet carrots. The baby carrots found in Canada are smaller and can be a good substitute, or just use ordinary carrots roughly chopped, small.


  • For this recipe you will need a deep-sided frying pan/skillet with lid.
  • For the garlic mashed potatoes
  • 800 g (1¾ lb) potatoes, peeled and cut into chunks (5 medium)
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 sprig of rosemary
  • 2 sprigs of sage
  • knob of butter

  • Method
  • For the stew
  • Heat 2 tablespoons oil in the pan and brown the beef, in two batches, over a medium heat. Set to one side.

  • Add a little more oil to the pan, if necessary, and reduce the heat to medium-low. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. The onion should be just beginning to brown.

  • Next, add the garlic, thyme, Worcestershire sauce, wine and a good knob of butter. Now return the beef to the pan with any of its juices. Give it all a good stir and then increase the heat and let it bubble for a couple of minutes to reduce.

  • Stir in the passata and stock. Season well. Cover and let it simmer very gently for about 1½ hours, stirring occasionally.

  • Add the carrots and swede/rutabaga and cook for a further hour. The meat should be really tender and the vegetables cooked through.

  • Remove the thyme sprigs before serving.

  • For the garlic mashed potatoes
  • Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for 20 minutes until tender.

  • In a separate pan, over a low heat, add the oil, garlic, rosemary, and sage. Then simmer very gently for about 10 minutes to flavour the oil. Remove the sprigs of rosemary and sage.

  • Drain the potatoes and mash with the oil. Add a knob of butter, season, and beat until creamy.
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Updated: March 15, 2018

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