KataCooks· Kata
The Simplest Beef Stew Comfort Food Made Easy
This simple beef stew is hearty, flavorful, and incredibly easy to make with just a handful of ingredients.
You don’t need a long list of ingredients or hours in the kitchen to make a satisfying, warming beef stew. This simplest beef stew recipe uses just a few pantry staples and slow-cooked beef for rich flavour and tender meat. Perfect for beginners or busy weeknights!
Servings: 4 - Prep: 10 min - Cook: 1.5 – 2 hours - Total: Up to 2 hours 30 minutes
Ingredients
600g beef, diced (chuck or stewing beef)
1 large onion, diced
4 garlic cloves, minced
500ml beef stock (recommended: Knorr slow-cooked beef gelatin)
Salt & pepper, to taste
1–2 tbsp sunflower oil, for browning
Instructions
1. Prepare the Ingredients
Dice the onion and mince the garlic. If not pre-cut, cube the beef into bite-sized pieces. Pat the beef dry with a paper towel, then season generously with salt and pepper.
2. Brown the Beef
Heat a bit of sunflower oil in a heavy-bottomed pot or cast iron casserole over medium-high heat. Add the beef in batches (don’t overcrowd) and sear on all sides until browned. Remove and set aside.
3. Sauté the Aromatics
In the same pot, add the diced onions and cook for 3–4 minutes until soft and translucent. Add the minced garlic and sauté for another 30 seconds until fragrant.
4. Build the Stew
Return the browned beef to the pot. Pour in the beef stock, scraping up any browned bits on the bottom of the pot for extra flavour. Taste and adjust seasoning with more salt and pepper, if needed.
5. Simmer
Cover the pot and reduce the heat to low. Let the stew simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender. Add water if necessary.
💡Shortcut:
Short on time? Transfer to a pressure cooker and cook on high for 15–20 minutes for fast, tender results.
6. Serve & Enjoy
Serve your hearty beef stew hot with crusty bread, mashed potatoes, or a side of steamed vegetables for a comforting meal.
Tips & Tricks for Perfect Beef Stew
✅ Pat the Beef Dry
Dry beef equals better browning, and browning equals deeper flavour. Don’t skip this step!
✅ Sear in Batches
Crowding the pan can steam the meat instead of browning it. Sear in batches for best results.
✅ Deglaze for Extra Flavour
Scraping up those golden brown bits from the pan when you add stock adds rich, deep flavour to the stew.
✅ Add Veggies (Optional)
Want to bulk it up? Add diced carrots or potatoes during the last 45 minutes of simmering.
✅ Make It Ahead
This stew tastes even better the next day. Store in an airtight container in the fridge for up to 3 days or freeze for later.