Traditional Beef Stew

Traditional Beef Stew

This tasty slow cooked beef stew is the perfect meal to serve on a winter’s evening. Succulent beef in a rich gravy – what’s not to love?


  • 850g shin of beef or stewing steak
  • 2 tbsp gluten and wheat free plain flour
  • 700ml beef stock (made from gluten and wheat free stock cubes)
  • 2 large onions - sliced
  • 3 carrots - diced
  • 2 sticks of celery - diced
  • 2 tbsp of tomato puree
  • Large knob of butter
  • 2 bay leaves
  • 4 sprigs of thyme
  • Salt and black pepper


Serves: 4

Diet: Gluten and Wheat Free

Cuisine: British

Type: Main


Prep time: 15 mins Cook time: 240 mins

Pre-heat the oven to 160°C, 140°C fan, Gas mark 3.

On the hob, heat the butter in a large ovenproof casserole dish, add the celery, onions, carrots, bay leaves and thyme sprigs and allow to soften for a few minutes. Stir in the flour and let it coat the vegetables, stirring for a few minutes. Add the tomato puree and gradually stir in the beef stock and season.

Tip in the cubed beef and bring to a gentle simmer. Cover with a tightfitting lid and place in the oven for 2 hours 30 minutes. Remove the lid and cook uncovered for a further 30 minutes to 1 hour. The meat should now be very tender and the sauce thickened.

Remove bay leaves and any thyme remaining and serve with mashed potatoes and green vegetables.

Print recipe