Hearty Gravy Beef Stew (Printable version)

Tender beef and vegetables slow-cooked in a rich savory sauce for a hearty main.

# What You'll Need:

→ Meats

01 - 1.76 lbs gravy beef, cut into 1.18 inch cubes

→ Vegetables

02 - 2 medium onions, diced
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 2 medium potatoes, peeled and cubed
06 - 3 cloves garlic, minced

→ Pantry & Liquids

07 - 2 tbsp olive oil
08 - 2 tbsp plain flour (or gluten-free flour)
09 - 2 tbsp tomato paste
10 - 3.17 cups beef stock
11 - 1 tbsp Worcestershire sauce

→ Herbs & Spices

12 - 2 bay leaves
13 - 1 tsp dried thyme
14 - 1 tsp dried rosemary
15 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Heat olive oil in a large heavy-based pot over medium-high heat. Brown the gravy beef in batches, ensuring all sides are seared evenly. Remove and set aside.
02 - In the same pot, add diced onions, sliced carrots, and celery. Sauté for 4 to 5 minutes until vegetables soften.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Sprinkle flour over vegetables and stir constantly, cooking for 1 to 2 minutes to remove raw taste.
05 - Return browned beef to the pot. Add tomato paste, beef stock, Worcestershire sauce, bay leaves, dried thyme, and dried rosemary. Stir thoroughly to combine.
06 - Bring mixture to a simmer, then reduce heat to low. Cover and cook for 1 hour 30 minutes, stirring occasionally.
07 - Add cubed potatoes, season with salt and pepper, and allow stew to simmer uncovered for another 30 to 40 minutes, until beef is tender and sauce thickened.
08 - Remove bay leaves. Taste and adjust seasoning if necessary. Serve hot.

# Expert advice:

01 -
  • The beef becomes meltingly tender without any fuss, and the sauce naturally thickens into something rich and deeply savory.
  • It actually tastes better the next day, which means you can make it ahead and have zero stress on a busy weeknight.
  • One pot does all the work, leaving you free to relax while dinner practically cooks itself.
02 -
  • Don't skip browning the beef properly, even though it feels like you're taking forever at the start—this step creates a savory depth that you can't build any other way.
  • Stir occasionally but not constantly, because you want the sauce to thicken and concentrate rather than stay thin and watery.
  • Add the potatoes late in cooking instead of early, so they stay firm enough to hold their shape and don't dissolve into the gravy.
03 -
  • Use a heavy-based pot or Dutch oven that distributes heat evenly, because this is a long, slow cook and you don't want hot spots burning the bottom.
  • If you're cooking for someone who's gluten-free, use gluten-free flour and check the labels on your Worcestershire sauce and stock, because hidden wheat hides in surprising places.

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