Classic Beef Stew

This traditional beef stew recipe is very versatile.  You can use any cut of slow cooking beef and can cook in your dutch oven or in your slow cooker.  Whatever suits you cooking style best.


  • Chuck Steak, Gravy Beef, Brisket
  • 2 tsp olive oil
  • 1 onion, halved and sliced
  • 3 gloves garlic, minced
  • 2 tbsp Italian Herbs
  • 1/2 cup red wine
  • 100g tomato paste
  • 2 carrots, chopped
  • 1-2 sticks of celery, diced
  • 3-4 potatoes, chopped evenly
  • 200g mushrooms, sliced (not too small)
  • Beef Stock


  • Pre-heat oven to 150 degrees.
  • Season your chosen cut of beef with salt and pepper.
  • Heat olive oil in a large casserole dish that has a lid.  Brown meat in batches and remove to a plate.  Don’t overcrowd this dish.
  • Add a little more oil and fry off garlic, onion and celery.
  • Pour in red wine and deglaze pan.
  • Add herbs and tomato paste and cook for 1 minute to take the tartness out of the tomatoes.  Add in your beef stock and stir.
  • Return your beef to the pot and add all remaining ingredients.
  • Cook covered in oven for 3 to 6 hours.  Chuck and diced beef can have a shorter cooking time but brisket will need longer.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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