Beef stew recipe
Created by The Tesco Recipes team
Looking for an easy beef stew recipe? With a beautiful depth of flavour thanks to pancetta, red wine and pearl onions, this hearty beef stew recipe is the ultimate winter warmer. It's a comforting family favourite or the perfect main for relaxed weekend hosting. Freeze any leftovers for speedy midweek meals.
See method- Serves 4
- Takes 2 hrs
- 424 calories / serving
- Freezable
- Dairy-free
Ingredients
- 2 tbsp sunflower oil
- 600g British diced beef
- 65g pancetta cubes
- 200ml red wine
- 2 tbsp plain flour
- 400ml beef stock
- 100g pearl onions in white balsamic vinegar, drained
- 4 medium carrots, peeled and cut into 1cm chunks
- 1 bay leaf
- handful finely chopped parsley leaves
- ½ lemon, zested
Each serving contains
- Energy
- 1775kJ 424.0kcal
- Fat
- 19g
- Saturates
- 6g
- Salt
- 2.3g
- Sugars
- 12g
of the Reference intake
Carbohydrate 18.2gProtein 38.1gFibre 5.5g
Method
- Heat 1 tbsp oil in a medium casserole dish over a medium heat. Season the beef then add half to the pan and brown on all sides, remove from the casserole with a slotted spoon and set aside. Repeat with the remaining oil and beef.
- Add the pancetta to the casserole dish and cook for a few minutes until lightly browned. Add the red wine and stir well to remove all the brown crispy bits from the bottom of the pan. Heat the wine for about 5 mins until reduced by half.
- Return the beef and any juices to the casserole, sprinkle over the flour and stir well to coat the beef. Cook for a couple of minutes before gradually adding the stock. Add the pearl onions, carrots, bay leaf and seasoning, bring to a boil and reduce the heat to a simmer, cover the casserole and cook for 90 mins. Remove the lid for the last 15 mins of cooking to allow the sauce to reduce slightly.
- Serve immediately with the parsley and lemon zest scattered over the top.
- See more Beef stew recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
