Rob’s Winter Warmers: Beef Stew

29 Nov 22

If you’re anything like us, at this time of year, there’s nothing better than getting cosy on the couch, watching a film in front of a roaring fire and enjoying a hearty meal.

Why not try out Chef Rob’s recipe for a classic beef stew; perfect for keeping you warm on those chilly nights!

Here’s what you’ll need:

  • 800g stewing beef
  • 2 tbsp plain flour
  • Olive oil
  • 2 cloves of garlic
  • 2 shallots
  • 2 sticks of celery
  • 4 carrots
  • 15g fresh thyme
  • 4 ripe vine tomatoes
  • 150ml red wine (optional)
  • 500ml organic beef stock
  • 2 fresh bay leaves
  • Worcestershire sauce


  1. Preheat the oven to 160˚C.
  2. Dice the beef, then toss in a bowl with the flour, making sure the beef chunks are completely covered with the flour. Set to one side.
  3. Add a splash of oil to a large casserole pan, and place it over a medium heat. Add the beef, and cook for 5 minutes until the beef is browned. Transfer to a plate and set aside.
  4. Peel and finely chop the garlic, then peel the shallots and halve them. Trim and roughly chop the celery, then peel, trim and chop the carrots into rounds (approx. 2cm).
  5. Add a little more oil into your pan, then add the prepared veg. Strip the leaves from the thyme and add to the pan, then cook for 10-15 minutes, until the vegetables have softened.
  6. Return the beef to the pan, then stir through the tomatoes and wine (if using). Once the liquid has been absorbed, add the beef stock, bay leaves and a splash of Worcestershire sauce.
  7. Season with salt & pepper, then transfer the stew to the oven to cook for 3 to 4 hours, until the meat is tender and pulls apart easily.
  8. Enjoy with your side and tipple of choice!