Hairy Bikers Beef Stew

Nothing warms up a kitchen like a slow-cooked beef stew.
Hairy Bikers’ version brings together tender chunks of beef, soft vegetables, and a rich, savory broth you’ll want to mop up with good bread.

It’s the sort of food that makes you slow down, breathe in, and really enjoy the evening.

Why This Beef Stew Works So Well

Flouring and browning the beef first locks in flavor from the start.
Simmering low and slow gives the meat time to soften without drying out.
And letting the broth pick up those browned bits from the bottom of the pot? That’s where half the magic happens.

The result is a stew that’s properly deep, hearty, and rich — without feeling heavy.

Ingredients (And Why They Matter)

• Stewing Beef: Tougher cuts with marbling turn tender and juicy after a slow cook.
• Flour + Garlic Powder: Lightly coats the beef, helping it brown and thicken the broth naturally.
• Beef Broth: Forms the rich base of the stew.
• Red Wine (optional): Adds depth and a bit of grown-up complexity.
• Potatoes, Carrots, Celery: The classic trio for heartiness and texture.
• Tomato Paste: Brings a little body and sweetness to the broth.
• Rosemary: Earthy and strong enough to stand up to the beef.
• Peas: Stirred in right at the end for freshness.

How to Make It

1. Coat and Brown the Beef

In a bowl, toss:

• 2 pounds cubed stewing beef
• 3 tablespoons flour
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon pepper

Heat 3 tablespoons olive oil in a big Dutch oven.

Brown the beef in batches with chopped onion, letting it pick up good color.

Pro Tip: Don’t crowd the pan — browned beef tastes better than steamed beef.

2. Build the Base

Pour in:

• 6 cups beef broth
• ½ cup red wine (if using)

Scrape up the browned bits from the bottom — that’s pure flavor.

3. Add the Vegetables

Stir in:

• 1 pound peeled and cubed potatoes
• 4 carrots (cut into chunks)
• 4 celery stalks (chunked)
• 3 tablespoons tomato paste
• 1 teaspoon dried rosemary

Bring everything to a simmer.

4. Slow Cook It

Cover the pot, lower the heat to medium-low, and let it simmer gently for about 1½ hours.

Check occasionally — the beef should be fork-tender and the veggies soft but holding shape.

5. Thicken and Finish

Mix 2 tablespoons cornstarch with 2 tablespoons water.

Stir the slurry slowly into the stew to thicken it to your liking.

Toss in ¾ cup peas and cook for another 5–10 minutes.

Taste and adjust seasoning with more salt and pepper if needed.

Common Mistakes and How to Fix Them

What Went Wrong	Why It Happens	How to Fix It
Beef stays tough	Heat too high or rushed cooking	Always simmer low and slow
Stew too thin	Not enough thickener added	Use a cornstarch slurry and simmer briefly
Vegetables too mushy	Cut too small or cooked too long	Keep veg chunky and watch timing carefully

What to Serve With It

• Crusty bread or baguette
• Creamy mashed potatoes
• Buttered green beans or peas
• Steamed rice for soaking up broth
• Roasted root vegetables on the side

How to Store and Reheat

Fridge:
Let stew cool completely, then store in an airtight container for up to 4 days.

Freezer:
Freeze cooled portions for up to 3 months.
Defrost overnight in the fridge for best results.

Reheat:

• Stovetop: Gentle simmer until warmed through. Add a splash of broth if it looks thick.
• Microwave: Cover and heat in short bursts, stirring between.

Pro Tip: Stew often tastes even better the next day — the flavors deepen overnight.

A Quick Bite of History

Stews like this have been part of British kitchens for centuries — practical, affordable, and deeply satisfying.
The Hairy Bikers stick to that same idea: no shortcuts, just honest slow-cooked food that fills you up properly.