Beef Stew

A comforting stew that feels like a warm hug. This dish gets better with age so don't be afraid to cook it in advance and eat for a couple of days.
45 min
Classic Dishes


  • 1 tbsp olive oil
  • 400g beef, diced 
  • 4 rashers bacon, diced (fat removed) 
  • Salt and pepper 
  • 1 tbsp olive oil
  • 1 onion, diced 
  • 2 garlic cloves, minced 
  • 100g mushrooms, diced 
  • 2 carrots, diced (optional) 
  • Salt and pepper 
  • 1 litre Beef or chicken stock 
  • 6 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce 
  • 1 cup diced butternut squash (optional)
  • 1 tbsp xanthan gum, cornflour, tapioca or arrowroot flour/powder (optional)
  • 2 cups spinach 


Step 1

Season the beef with salt and pepper. Heat 1 tbsp olive oil in a large, deep pan over medium high heat. Once hot, add the beef and cook until browned, about 2 mins each side. Remove the beef and set aside.

Step 2

Add the onion and cook for about 3 minutes, stirring occasionally. Add the garlic, mushrooms, bacon, carrots and squash. Season with salt and pepper, and the cook for about 3 minutes.

Step 3

Return the beef to the pan.

Step 4

Add the stock, tomato paste and worcestershire sauce. Bring to a boil, and then reduce to a simmer. Simmer for about 30 minutes.

Step 5

If you want to thicken it, add 1 tbsp xanthan gum or tapioca flour to 1 tbsp of water. Mix to combine and then add to the stew.

Step 6

Stir in the spinach until wilted and serve hot.

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Recipe by
Head chef

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