Tips for Perfect Diced Beef Stew
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Use a well-marbled cut like chuck or blade for best texture.
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Always brown the beef in batches to build flavour.
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Deglaze with wine to lift caramelised bits from the pan.
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Don’t rush — long cooking is key to tender meat.
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Add root veg partway through to avoid overcooking.
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Stir occasionally to prevent sticking.
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Remove the lid near the end to thicken naturally.
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Taste and adjust seasoning before serving.
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Let it rest before serving — flavours develop further.
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Make ahead — it’s even better the next day!
Serve It With Suggestions
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Creamy mashed potatoes
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Crusty sourdough or soda bread
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Buttered green beans or cabbage
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Cheddar dumplings
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Polenta or grits
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Herbed couscous
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Garlic bread
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Parsnip purée
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Buttered egg noodles
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A glass of robust red wine
FAQ's
Q: Can I cook this in a slow cooker?
A: Yes — after browning, transfer to the slow cooker and cook on low for 8 hours.
Q: Can I freeze leftover stew?
A: Definitely — it freezes well for up to 3 months.
Q: What’s the best beef cut to use?
A: Chuck, stewing steak, or blade are ideal for slow cooking.
Q: Can I use different vegetables?
A: Absolutely — swede, turnip, or celery work well too.
Q: How do I thicken the stew naturally?
A: Remove the lid in the final 30 minutes to reduce the liquid.
Q: Is red wine essential?
A: No — you can substitute with more stock, though wine adds depth.
Q: Can I add mushrooms or peas?
A: Yes — add mushrooms halfway through and peas in the final 10 minutes.
Q: Is it better the next day?
A: Yes — flavours meld beautifully overnight.
Q: Can I skip the flour coating?
A: It helps brown the beef and lightly thickens the stew, but is optional.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 4 days.
