James Martin Beef Stew

Name: James Martin Beef Stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 900g braising steak, diced; 2 tbsp plain flour; 2 tbsp vegetable oil; 2 large onions, sliced; 3 carrots, chopped; 2 celery sticks, sliced; 3 garlic cloves, crushed; 2 tbsp tomato purée; 500ml beef stock; 250ml red wine; 2 bay leaves; 1 tsp dried thyme; Salt and black pepper; Fresh parsley, to serve

This James Martin beef stew is a rich, slow-cooked classic with tender chunks of beef and a deeply savoury gravy. The texture is hearty and comforting, with vegetables that soften beautifully without losing their shape. It is an easy, forgiving recipe that suits confident beginners and experienced home cooks alike. From start to finish, allow around 2 hours including slow cooking.

Ingredients

For the beef stew

900g braising steak, cut into large chunks
2 tbsp plain flour
2 tbsp vegetable oil
2 large onions, thickly sliced
3 carrots, peeled and cut into chunks
2 celery sticks, sliced
3 garlic cloves, crushed
2 tbsp tomato purée
500ml beef stock
250ml red wine
2 bay leaves
1 tsp dried thyme
Salt and freshly ground black pepper

To finish

1 tbsp chopped fresh parsley

How to Make James Martin Beef Stew

Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the stew cooks gently and evenly.
Coat the beef: Season the flour with salt and pepper, then toss the beef pieces until lightly coated. Shake off any excess flour.
Brown the meat: Heat the oil in a large ovenproof casserole over medium heat. Brown the beef in batches until well coloured, then remove and set aside.
Cook the vegetables: Add the onions, carrots, and celery to the same pan. Cook for 5 to 7 minutes until softened and lightly golden. Stir in the garlic and tomato purée and cook for 1 minute.
Build the stew: Return the beef to the pan. Pour in the red wine and allow it to bubble for 2 minutes, then add the stock, bay leaves, and thyme. Bring to a gentle simmer.
Slow cook: Cover with a lid and transfer to the oven. Cook for 1 hour 30 minutes, stirring once halfway through, until the beef is meltingly tender.
Finish and serve: Taste and adjust seasoning. Sprinkle with fresh parsley just before serving.

Tips

How do I stop beef stew from being tough?

Use braising steak and cook it slowly at a low temperature. Rushing the cooking time will leave the meat chewy instead of tender.

Can I make this stew thicker?

If the gravy is too thin, uncover the casserole for the last 20 minutes of cooking to allow it to reduce naturally.

Should I brown the beef properly?

Yes, proper browning adds depth and flavour to the finished stew, so take your time with this step.

Serving Suggestions

Serve with creamy mashed potatoes
Pair with buttered crusty bread
Enjoy alongside steamed greens or peas

Storage

Room temperature

Allow the stew to cool, then transfer to the fridge within 2 hours. Do not leave at room temperature for extended periods.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the oven until piping hot.

Freezing

This stew freezes well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 520 kcal
Carbohydrates: 18g
Protein: 45g
Fat: 28g
Saturated fat: 11g
Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I make this beef stew in advance?

Yes, beef stew tastes even better the next day. Cool completely, refrigerate, and reheat gently before serving.

What cut of beef is best for stew?

Braising steak, chuck, or shin are ideal as they become tender with slow cooking.

Can I cook this on the hob instead of the oven?

Yes, simmer very gently on the hob with the lid on for around 1 hour 30 minutes, stirring occasionally.

Is red wine essential in this recipe?

No, you can replace it with extra beef stock if you prefer a non-alcoholic version.