Savoury Beef
Dive into comfort food heaven with this hearty and flavorful Savoury Beef recipe, a one-pot wonder perfect for family dinners or meal prepping. Tender cubes of beef chuck are seared to golden perfection, then simmered low and slow in a rich, aromatic sauce made with beef stock, tomato paste, and a medley of fresh vegetables like carrots, celery, and potatoes. Infused with the bold flavors of Worcestershire sauce, garlic, bay leaves, and thyme, this dish delivers layers of warm, savory goodness in every bite. Ready in just over two hours, it’s worth the wait—and tastes even better the next day! Serve this savory beef stew over creamy mashed potatoes, buttery rice, or alongside crusty bread to soak up every drop of the luscious gravy.
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Recipe Information
Ingredients
- 500 grams beef chuck or stewing beef, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced into rounds
- 2 stalks celery stalks, diced
- 2 tablespoons flour
- 2 cups beef stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 leaves bay leaves
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium potatoes, cubed (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper. Working in batches, sear the beef on all sides until browned. Remove the beef and set aside.
In the same pot, reduce the heat to medium and add more oil if needed. Sauté the chopped onion, minced garlic, carrots, and celery for 5-7 minutes, until softened and fragrant.
Sprinkle the flour over the vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the beef stock, stirring constantly to avoid lumps. Add the tomato paste, Worcestershire sauce, bay leaves, and fresh thyme. Stir to combine.
Return the browned beef to the pot, along with any juices it released. If using, add the cubed potatoes.
Bring the mixture to a simmer, then reduce the heat to low and cover. Let it cook gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper if needed.
Discard the bay leaves before serving. Garnish with fresh parsley and serve hot over rice, mashed potatoes, or with crusty bread.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.8 g | 141% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 332 mg | 111% | |
| Sodium | 4807 mg | 209% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 20.0 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 4002 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
