Beef stew with potatoes

Beef stew is a classic family Sunday lunch: tender beef and meltingly tender potatoes are the perfect pairing for this dish which requires no starter! Simply serve some lovely warm bread, a glass of red wine and a plate of this beef and potato stew - the stomach will be satisfied and the spirit lifted! Ideal if you have guests coming, the intense aroma of the food will whet the appetite, and if you follow our recipe carefully you are going to get your fill of compliments! This is a dish loved by children who will always eat meat and potatoes - and it makes a complete meal. The recipe is accompanied by a photo gallery and is described carefully so as to ensure a perfect result!


80 minutes Total time
55 minutes Active time
Serves 3 persons
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Trim any fat or sinew from the beef and cut it into 3cm chunks. Heat the oil in a large casserole over a medium heat, add the celery and carrot and cook until soft. Coarsely slice the onion and cook until it is soft too. Then add the meat and cook until nicely browned. Add the white wine and simmer while it reduces. When it starts to get dry, top up with hot water until everything is covered, add salt, cover the pan and simmer over a low heat for 30 min. Peel and cut the potatoes into chunks the same size as the meat and add to the saucepan, adjust the salt and add some ground pepper, cover again and cook for about a further 25 min.

If your meat is not tender enough after the time suggested in the recipe, leave it cooking for a further 30 minutes. If you don't have enough time, cook it in a pressure cooker!
Stews are common all over the world: this cooking technique is perfect for making even poor quality meat very tender. The connective tissue breaks down while cooking, with a soft and tasty result.

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