🍲 Hearty Worcestershire Beef Stew
Ingredients
- 1 kg beef chuck or stewing beef, cut into 3–4 cm cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 3–4 potatoes, cut into chunks
- 2 tbsp all-purpose flour
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 750 ml beef broth
- 250 ml water
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup mushrooms, optional
- 1 cup frozen peas, optional
- 1 tbsp butter, optional
- Fresh parsley for garnish
Instructions
- Brown the beef:
Pat the beef dry and season with salt and pepper. Heat the oil in a large heavy pot over medium-high heat. Brown the beef in batches for 2–3 minutes per side. Remove and set aside. - Cook the aromatics:
Add the onion to the same pot and cook for 4–5 minutes until softened. Add the garlic and cook for another 30 seconds. - Build the sauce:
Stir in the tomato paste and cook for 1 minute. Sprinkle in the flour and stir well for another minute. - Add Worcestershire sauce:
Slowly pour in the beef broth while scraping the browned bits from the bottom of the pot. Add the Worcestershire sauce, water, paprika, thyme, and bay leaf. - Simmer the beef:
Return the beef to the pot. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 1½ hours, stirring occasionally. - Add vegetables:
Add the carrots and potatoes. If using mushrooms, add them now as well. Cover and continue cooking for 30–40 minutes, until the beef is very tender and the vegetables are cooked through. - Finish:
Stir in the frozen peas during the last 5 minutes. Taste and adjust salt, pepper, and Worcestershire sauce. For extra richness, stir in 1 tbsp butter. - Serve:
Remove the bay leaf and garnish with fresh parsley. Serve hot with crusty bread, rice, or mashed potatoes.
⭐ Tip
For the most tender beef, keep the stew at a gentle simmer rather than a rapid boil. You can also make it a day ahead—the flavor becomes even better overnight.