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Easy Chunky Beef Stew
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5 from 5 votes

Easy Chunky Beef Stew

Easy Chunky Beef Stew is a comfort food dish made in one pot. With hearty vegetables, chunky meat and a thick texture, this chunky beef stew is delicious. 
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dinner
Cuisine: Australian
Keyword: beef, beef stew, casserole, stew
Servings: 8
Calories: 342kcal
Author: Adrianne

Ingredients

Easy Chunky Beef Stew

  • 650 grams gravy beef thick cut
  • 1 teaspoon olive oil
  • 1 tsp garlic powder
  • 6 carrots Note 3
  • 1 teaspoon dried thyme leaves Note 1
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon fresh minced chilli optional, Note 2
  • 3 potatoes Note 4
  • 1 litre beef stock
  • 400 grams crushed tomatoes Note 5
  • 1 cup frozen peas Note 6
  • 1 cup sweet red wine Note 7
  • 2 tablespoon plain flour Note 8

Instructions

Easy Chunky Beef Stew

  • Cut your beef into small cubes, also prepare your vegetables by peeling your carrots and cutting into chunks, cut the potatoes into bite size pieces
  • Add oil to your stew pot Note 9. Bring the cooking element to a medium heat with your pan on it.
  • Add diced beef, sprinkle in garlic powder, thyme, rosemary, teaspoon chilli (optional), salt and pepper. Cook beef at a high heat until it is all browned off (3-4 mins)
  • Add carrots and potatoes. Microwave peas for 2 minutes then add them also
  • Add beef stock and crushed tomatoes
  • Add wine and stir to combine
  • Place the lid on your pot, reduce the temperate to medium low and cook for 30 mins
  • Remove lid, using a heatproof jug, scoop out 2 cups of stew liquid, add 2 tbs of flour to this, stir quickly to combine. Continue to stir till your liquid has become thick with the flour mixed in. Add this back to your pot and stir
  • Cook for a further 15 minutes, with the lid on at a medium heat. Note 10
  • Serve with freshly cracked pepper

Notes

  1. Note 1: you can use fresh or dried herbs for this dish. Most people don't grow their own thyme and rosemary so dried works well. It is also more likely you will have this on hand in the pantry. 
  2. Note 2 I recommend fresh minced chilli from a jar, not using flakes. We add the chilli early on when seasoning the beef and often dried chilli will burn quickly then you will be left with little black flakes on the beef which won't taste great, use minced chilli to solve this problem
  3. Note 3 Peeling the carrots is not mandatory. If you want to keep the skin on them, just cut the tip and end of the carrot and thickly chop (this also saves time).
  4. Note 4 I use washed (white) potatoes. I don't peel them as I like the skin and who has time. I recommend cutting into thick chunks and throwing them in. If you used brushed (dirty brown) potatoes, then you will have to peel them.
  5. Note 5 these should be plain and free from other herbs. You will have enough flavour with the rest of the spices without adding random things like basil and oregano which won't go as well with the flavour we are trying to achieve.
  6. Note 6 we don't want any excess water from the peas in the stew, so we microwave them for 2 mins then add them.
  7. Note 7 You can use any red wine you like, I prefer a Brown Brothers Dolce which is usually serve chilled as it doesn't have any sediment in the bottle. I have been known to have a drop or 2 of this in my time! Haha, you should try it, it is a beautiful wine. 
  8. Note 8 this is for our slurry, you can use gluten free flour if you like.
  9. Note 9 You will need a LARGE stew pot for this recipe. Mine is 30 cm long and 25cm deep. Bigger is better. Use cast iron if cooking in the oven and use a deep pot 
  10. Note 10 Test vegetables are thoroughly cooked by piercing with a fork. If the vegetables are not fully cooked, continue cooking, testing until they are.

Nutrition

Calories: 342kcal | Carbohydrates: 23g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 163mg | Potassium: 929mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7890IU | Vitamin C: 24.6mg | Calcium: 82mg | Iron: 5.6mg