A renowned chef has revealed his secret to creating the perfect, soul-warming beef stew with a preparation time of just ten minutes. Jack Ovens shared his method for a classic, slow-cooked dish that yields succulent meat and a deeply flavoured gravy, ideal for family meals during the colder months.
The Ultimate Comfort Food for Winter Evenings
This recipe, featured in the Express, is designed to be a hassle-free route to a proper, satisfying dinner. The total cooking time is approximately two and a half hours on the hob, but the minimal hands-on effort means you can simply let it bubble away gently, filling your kitchen with inviting aromas. Chef Ovens describes the result as rich and savoury without being overly heavy, making it a versatile centrepiece for gatherings or a cosy night in.
"This slow-cooked beef stew is the ultimate comfort food - tender chunks of beef simmered with vegetables in a rich, herby gravy, served over smooth, buttery mash," Jack said. He emphasised its suitability for colder nights, weekly meal preparation, or feeding a hungry family with a hearty, homemade dish.
Simple Ingredients, Deep Flavour
The recipe serves six people and uses accessible, classic ingredients to build layers of flavour. The foundation is one kilogram of diced beef chuck steak, coated in seasoned flour to help thicken the gravy and create a beautiful crust when seared. The vegetable base includes brown onions, carrots, and a generous five cloves of garlic for depth.
The rich gravy is developed using a litre of beef stock, concentrated tomato paste, Worcestershire sauce, and a fragrant bouquet of bay leaves, thyme sprigs, and flat-leaf parsley. This combination slowly melds together over the long cooking period to create a complex, comforting sauce.
Step-by-Step Cooking Method
The process begins by drying and flouring the beef before searing it in batches in a hot pot with olive oil to achieve a golden-brown colour—a crucial step for flavour. After removing the meat, the onions and garlic are softened in the same pot, followed by the tomato paste which is allowed to cook briefly.
Deglazing the pot with a splash of beef stock is a key technique, scraping up all the tasty browned bits from the bottom. The beef is then returned to the pot along with the carrots, potatoes, herbs, and remaining stock. Once brought to a simmer, the lid goes on and the stew cooks on a low heat for the extended period until the beef is fork-tender.
While the chef recommends serving the stew with creamy mashed potatoes, it also pairs wonderfully with fluffy rice or thick slices of crusty sourdough bread for mopping up the delicious gravy. This hearty beef stew recipe proves that with a small amount of preparation, you can create a magnificent, slow-cooked meal that feels both luxurious and homely.
