Slow cooked beef stew with porter | How to make the best beef stew, by Adam Garratt on YouTube. 11 min 21 s.
- Video length
- 11 min 21 s
- Time to do it
- 3 hours 30 minutes
- Difficulty
- Easy
- Steps
- 8
What you need
Steps
Heat the oven to gas mark 3, 165°C or 325°F. Set a large ovenproof casserole dish on the hob over a medium heat and add a splash of oil.
Cut the 1kg beef brisket into large chunks, season with salt and pepper and toss with 2 heaped dessert spoons of plain flour until every piece is coated.
Brown the beef in small batches so the pieces are not crowded. Give each batch a few minutes to colour, then lift it out onto a plate.
Chop the 2 onions, 1 celery stick and about 4 parsnips. Add them to the pan with the 400g of chantenay carrots and cook for 8 to 10 minutes until softened.
Crush the 4 garlic cloves and stir them in for the last minute, then return the beef and any resting juices to the dish.
Pour in about 350ml of porter and 500 to 600ml of beef stock. Add 1 tbsp of Worcestershire sauce and 4 bay leaves, then stir well.
Bring the stew to a gentle simmer on the hob, put the lid on and slide the dish into the oven. Cook for 2.5 to 3 hours, until the beef pulls apart with a fork.
Take the lid off for the last 30 minutes if the sauce looks thin. Taste and adjust the salt and pepper, then rest the stew for 10 minutes before serving.
Tips and common mistakes
Brown the beef properly in batches, because pale meat gives a thinner, less flavoursome stew.
Skip tomato puree and tinned tomatoes, as the slowly cooked vegetables bring enough sweetness on their own.
Use a beer you would happily drink. Porter gives depth and colour, but a lighter ale, red wine or stout also works.
The casserole and lid get very hot, so use dry oven gloves and stand the dish on a heatproof surface.
Questions
Can I make this beef stew in a slow cooker instead?
Yes. Brown the beef and soften the vegetables on the hob first, then put everything in the slow cooker with the porter and stock. Cook on low for 7 to 8 hours.
Which cut of beef is best for stew?
Brisket, chuck or shin work well because they have plenty of connective tissue that breaks down during long, slow cooking. Lean cuts turn dry and stringy.
Why is my beef stew watery?
Either the lid stayed on too long or there was too much liquid for the amount of meat and vegetables. Leave the lid off for the last 30 minutes so the sauce can reduce.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
