Archive for the ‘Stewing Steak’ Category

Beery Barley Beef

May 25, 2017

1 tablespoon sunflower oil

625 g (1¼ lb) lean stewing beef, cubed

1 onion, chopped

1 tablespoon plain flour

250 g (8 oz) carrots, diced

250 g (8 oz) parsnips or potatoes, diced

300 ml (½ pint) light ale

750 ml (1¼ pint) beef stock

small bunch of mixed herbs or dried bouquet garni

100 g (3½ oz) pearl barley

salt and pepper


Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a frying pan, add the beef a few pieces at a time until it is all in the pan, then fry over a high heat, stirring, until browned. Remove the beef with a slotted spoon and transfer to the slow cooker pot. 1 Add the onion to the frying pan and fry, stirring, for 5 minutes or until lightly browned. Mix in the flour, then add the root vegetables and beer and bring to the boil, stirring. Pour into the slow cooker pot. 2 Add the stock to the frying pan with the herbs and a little salt and pepper, bring to the boil, then pour into the slow cooker pot. Add the pearl barley, cover with the lid and cook on low for 9–10 hours until the beef is tender. Serve with herb croutons or spuds

Rich and Spicy Beef Goulash

March 7, 2017

Beef Bourguignon (Mary Berry)

September 20, 2016


Beef and Beer Stew (Dorie Greenspan)

February 24, 2016

1/4 cup flour

Fine sea salt

Freshly ground black pepper

21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry

3 tablespoons flavorless oil, such as canola, or more as needed

6 slices thick-cut bacon, cut crosswise into 1-inch pieces

2 tablespoons unsalted butter

4 medium yellow onions, thinly sliced

4 cloves garlic (green germ removed), finely chopped

One 12-ounce bottle Belgian, abbey or brown ale or beer, such as Chimay

11/2 cups no-salt-added beef broth

21/2 tablespoons brown sugar (light or dark)

2 tablespoons apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon tomato paste or concentrate

1/2 teaspoon ground allspice

Pinch ground cloves

4 sprigs thyme

3 bay leaves

2 cups cubed, roasted vegetables, or as much as you like (optional)

1/4 cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving

Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat.

Pour 2 tablespoons of the oil into a 4-to-5-quart Dutch oven set over medium-high heat. Once the oil shimmers, add as many beef cubes as you can without crowding them, first shaking off excess flour. The beef will steam, not brown, if the pan is too full; cook, seasoning each batch with salt and pepper, until browned on all sides. The pieces should release easily from the bottom of the pot. As the meat is browned, transfer it to a separate bowl. If you need more oil to finish browning the batches, add it as needed. Reserve any leftover flour. If the oil in the pot has burned, wipe out the pot, leaving whatever solids (browned bits) have stuck to the bottom of the pot.

Toss the bacon into the pot and cook, stirring, until it has browned and its fat has rendered; transfer to the bowl with the beef.

Add the butter to the pot along with the onions and garlic. Season lightly with salt and pepper; reduce the heat to medium and cook, stirring occasionally, until the onions are caramel-colored. Be patient; this can take at least 30 minutes. If you had leftover flour, stir it into the caramelized onions and cook for 2 minutes, until it browns and loses its raw-flour taste.

While the onions are caramelizing, preheat the oven to 300 degrees.

Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven. Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Taste for salt and pepper, adding more as needed. Cover the pot tightly with aluminum foil, then with its lid, and slide it into the oven. Cook (middle rack) for 21/2 to 3 hours or until the meat is tender enough to cut with a spoon. Discard the thyme sprigs and bay leaves.

When you’re ready to serve, stir in the roasted vegetables, if using, then sprinkle the stew with the chopped herbs.

Steak and Mushroom Pie with Dauphinoise Potato Topping (Mary Berry)

November 19, 2015

Steak and Mushroom Pie with Dauphinoise Potato Topping (Mary Berry)

Beef and Ale Stew with Cheesy Croutons

March 19, 2013

Beef and Ale Stew with Cheesy Croutons

Beef and Swede Casserole

September 25, 2012

Greek Beef Casserole (Stifado)

January 9, 2012

Beef and Carrot Stew

November 30, 2011
  • 1.5kg stewing steak, cut into 2 inch cubes
  • 50ml sunflower oil
  • 50g plain flour
  • 2 large carrots, peeled and finely sliced
  • 2 onions, diced
  • 4 onions, peeled
  • 750ml beef stock
  • 400ml red wine
  • 1 small bay leaf
  • a few parsley stalks
  • small handful of parsley leaves, to garnish
  • 50g preserved anchovy fillets, drained for garnishing
  • salt
  • pepper

Pre-heat the oven to 160 degrees. Heat the sunflower oil in a large casserole dish over a medium-high heat. Season thebeef then sear in batches until golden all over. Remove to a plate and reserve to one side. Add the onion and carrots to the pan and saute for 5-6 minutes, stirring occasionally.

Remove the peeled onions, but keep the rest of the vegetables in the pan. Add the beef back to the dish and sprinkle the flour on top. Pour in the beef stock and red wine, then follow with the parsley stalks and bay leaf. Bring to the boil, then cover and transfer to the oven to finish cooking for 2 1/2 hours.

After 2 1/2 hours the beef should be almost done; add the onions to the dish and cook for a further 30 minutes at which point the stew will be ready. Remove and adjust the seasoning if necessary. Garnish with parsley leaves and serve straight from the dish with the drained anchovy fillets alongside.

Beef and Guinness Stew (Marco Pierre White)

November 10, 2011

Beef and GUINNESS® Stew

  • Serves
  • 6 – 8
  • Preparation Time
  • 20 mins
  • Cooking Time
  • 265 mins
  • Cost
  • 2
  • Difficulty
  • 1
Beef with GUINNESS® and an extra ingredient that makes all the difference

A lot of people cook beef in GUINNESS®. My beef stew recipe uses prune juice with the GUINNESS®, so that the bitterness of the GUINNESS® is balanced by the sweetness of the prune juice. Using a Knorr Rich Beef Stock Pot gives the great richness of flavour you want in a stew.


  • 3tbsps sunflower or vegetable oil
  • 2 onions, chopped
  • 3 garlic cloves, chopped
  • 1kg beef brisket or stewing steak, chopped into large chunks
  • 500ml GUINNESS®
  • 500ml prune juice
  • 1 Knorr Rich Beef Stock Pot
  • 1tsp olive oil, for shallow-frying
  • 12 pitted prunes
  • 200g chunky bacon lardons

Marco’s note

I like to use large chunks of meat when I’m stewing or braising. To start with, the meat cooks better, there’s less shrinkage and, you know, there’s something rather nice about having big chunks of beef on your plate.


1. Pre-heat the oven to 150°C, Gas Mark 2, 302°F.

2. Heat 1tbsp of sunflower oil in a large casserole dish until hot. Add the onion and garlic and sweat over a high heat for 10–15 minutes, stirring constantly until softened but without browning.
3. Meanwhile, heat a large, heavy-based frying pan. It’s always helpful to have a thick-based pan to help the meat brown. Thin pans tend to scorch the meat instead of letting it caramelize. Add the remaining sunflower oil, heat through, then add the beef in 2 batches to the pan, frying until browned on all sides, around 5–10 minutes. I’m doing this to render the fat out, get the beef nice and brown and give it lots of flavour.

4. Add the browned beef to the fried onion mixture. Pour in the Guinness® and the prune juice. Add the Knorr Rich Beef Stock Pot, stirring until dissolved. Adding the Knorr Rich Beef Stock Pot gives a great flavour to this dish. Bring the dish to the boil, cover and transfer to the pre-heated oven to cook for 4 hours, stirring halfway through.
5. Meanwhile, prepare the garnish. Place the prunes in a pan of cold water, bring to the boil, drain, refresh in cold water and drain again. Place the bacon lardons in a pan of cold water, bring to the boil, drain, refresh in cold water and drain again.

6. About 10 minutes before the beef has completed its time in the oven, heat a frying pan until hot. Add the olive oil and heat through. Fry the bacon, stirring often, until crispy. Add the prunes and heat through.

7. Remove the casserole dish from the oven. Transfer the beef into a serving dish, pouring over the casserole juices. Garnish generously with the fried prunes and bacon lardons and serve at once.