Curries & stews
Curries & stews
Slow-braised beef stew
Braising makes collagen-rich beef tender with time and gentle moist heat.
Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.
Let’s make it.
Brown in batches
Pat beef dry and season with salt. Heat oil in a heavy lidded pot over medium-high heat. Brown in two or three batches, turning to color several sides. Transfer to a plate.
Build the base
Lower heat to medium. Cook onion, carrot, and celery for 6–8 minutes. Stir in garlic and tomato paste for 30 seconds. Add stock and scrape up browned bits.
Braise gently
Return beef and its juices, add thyme, and bring to a simmer. Cover and cook on very low heat for about 1½–2 hours, stirring occasionally. The liquid should barely bubble; add water if it reduces excessively.
Add potatoes and finish
Add potatoes and simmer another 30–40 minutes until potatoes and beef are tender. Beef should yield easily to a fork; this is beyond merely reaching a safe temperature. Taste and season. Divide leftovers into shallow containers to chill promptly.
A little kitchen wisdomBraising makes collagen-rich beef tender with time and gentle moist heat. A hard boil can dry the meat even while it sits in liquid.
Make it your own
Use turnips instead of some potatoes. Timing varies with meat size and cut, so allow extra time.
Build a skill while you cookChoose the right cooking heat →Braising: from browned to fork-tender →
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Refrigerate perishable leftovers promptly. Read our food storage guide.
