Embrace the cosy vibes of autumn with this irresistible beef stew! Tender beef, creamy potatoes, and aromatic herbs like rosemary and sage create a symphony of flavours that will make your home smell divine and your taste buds sing. Carrots and celery add a healthy boost of vitamins and fibre to this comforting classic.
shoulder, diced
Dice the carrots, celery, and shallots into small, even pieces. Peel and quarter the potatoes.
Place the plain flour in a large bowl. Add the diced beef and toss until each piece is evenly coated. Season generously with salt and black pepper.
Heat the extra virgin olive oil and butter in a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the floured beef in batches, searing until browned on all sides. Remove the beef from the pan and set aside.
In the same pan, add the diced carrots, celery, and shallots. Sauté for 5-7 minutes until softened. Stir in the tomato paste and cook for another minute.
Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Return the seared beef to the pan. Add the rosemary, bay leaf, and sage. Bring to a simmer, then reduce the heat to low, cover, and cook for 90 minutes.
After 90 minutes, add the quartered potatoes to the stew. Stir gently, cover again, and continue to cook for another 25 minutes, or until the potatoes are tender and the beef is falling apart.
Remove the bay leaves and herb sprigs before serving. Ladle the hearty beef stew into bowls and enjoy warm.
For an even richer flavour, you can brown the beef in batches to avoid overcrowding the pan, which can steam the meat instead of searing it.
If you prefer a thicker stew, you can mix a tablespoon of cornflour with a little cold water to create a slurry, then stir it into the simmering stew during the last 10 minutes of cooking.
This stew tastes even better the next day! Make a larger batch and store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.