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Beef Stew


  • 500g stewing beef
  • 2 medium size onions roughly chopped
  • 2 medium size carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 500ml stock
  • 1 tin tomatoes
  • 6 slow roasted or sun dried tomatoes (optional)
  • Handful thyme
  • 2 stalks rosemary
  • Salt and pepper
Beef Stew


  • Pre heat your oven to 160 degrees celcius.
  • Put your onions, carrots and celery into a heavy bottomed sausepan with a couple of glugs of olive oil.
  • Cook over a low heat till onion is transparent and has lost its crunch, but not brown.
  • Put your meat into saucepan and stir, add in stock and tinned tomatoes.
  • Add slow roasted or sun dried tomatoes. These add a really lovely strong tomatoey flavour but are not essential.
  • Throw in your herbs and bring to the boil.
  • Once bubbling away, pop into the oven and cook for a minimum of two hours, preferably three.
  • The meat should be fall apart tender.
  • Serve with mashed spuds.