How to Cook Beef Stew

2 heaped spoonfuls GF flour (corn flour or plain wheat flour will work as well)
salt and pepper
2 pound stewing steak, cut into cubes
1 tablespoon olive oil
1 glass red wine (optional)
1 - 2 litres beef stock
1 large onion, chopped
2 - 3 different root and winter vegetables, peeled and chopped
bay leaf
sprig rosemary
sprig thyme
dash Worcestershire sauce
salt and pepper

1. Add the flour to a plastic bag and season with salt and pepper. Toss in the cubed beef, a handful at a time to coat with flour.

2. Heat the oil in a heavy-bottomed stew pot. Add the beef and cook until browned on all sides.

3. Pour in 1 glass red wine (optional) and scrape the bottom of the pan to get up all the bits which have stuck.
If not using wine, use a half cup of beef stock instead.

4. Pour in 1- 2 litre beef stock, enough to cover the added vegetables.

5. Add the chopped onion, carrots, parsnips, swede, or any other desired winter vegetable.

6. Add 1 large or 2 small bay leaves, 1 sprig fresh rosemary, 1 sprig fresh thyme, and a good dash of Worcestershire sauce, and season with salt and pepper.

7. Bring up to a boil, reduce heat and cover, and simmer on a very slow boil (1 - 2 bubbles breaking the surface at a time) for at least an hour. The longer you can give it, the better.

8. Alternatively, bring it up to a boil, cover and place in an oven at a very low heat for 1 - 2 hours.

Serve the stew in a shallow bowl with thick slices of buttered crusty bread, or boiled potatoes.

The wonderful thing about a stew is that there is no end to the list of vegetables you can add. I like to take advantage of the multitude of squashes and root vegetables available this time of year. I suggest picking out 2 or 3 vegetables to use in any one dish.


The basis of nearly any food dish. Check out How To Chop an Onion for information on how to chop an onion quickly and easily.


I actually like to boil up a pot of potatoes to serve along side the stew instead of cooking them in the stew.


Save time by adding a large handful of frozen sweetcorn to the stew.


Squash will add a good flavour to your stew. Cutting up a squash


Sweet chestnuts go very well with strong flavoured meats.


Peel and chop the swede, rutabaga, and add it in.


Peel and chop it exactly like a carrot. These taste best after the first hard frost.


A stew wouldn't be complete without carrots.


Much maligned, but delicious in a stew with the other flavours.


Rinse off the stalks, cut it up, and add it in leaves and stalks together.


Halve or quarter these before adding them in