Classic Beef Stew

The only classic beef stew recipe you’ll ever need. So comforting and delicious, stewed to perfection with @russelhobbs multi cooker. Making life easier for us and allowing us to serve straight from the kitchen counter to table.

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Cook: 4+ hours


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Firstly, season your beef braising steak generously and heat olive oil in the Russell Hobbs Good to Go Multi-Cooker on ‘sear’ mode. Once hot, add 1/2 beef to multi cooker and cook until browned, then remove. Repeat this for remaining beef.
Add another splash of olive oil to the multi-cooker pot, then shallots, celery and carrots. Sauté for 5-10 mins, until soft, then add garlic and continue to sauté for 1 min. Add rosemary, thyme and bay leaves and fry until fragrant, then add stir plain flour into veg and herbs.
Add tin of plum tomatoes to the multi-cooker and allow to cook down for a few mins before adding beef stock, red wine and Worcestershire sauce and cooked beef back to mulitcooker. Season to taste. Adjust the mode on the multi-cooker to ‘Slow Cook High’ and leave to stew for at least 4 hours.
Serve with rice, mashed or boiled potatoes.

Nutritional Info

Per serving without sides:

Cals – 488

Carbs – 16g

Fat – 23g

Protein – 50g


Serves 5

For the Classic Beef Stew:

  • Tbsp + tsp of extra virgin olive oil, for frying.
  • 800g of braising beef.
  • 2 celery sticks - finely chopped.
  • 2 carrot- chopped into big chunks.
  • 4-5 shallots - finely chopped.
  • 3-4 cloves of garlic.
  • A few sprigs of thyme - remove leaves form stem and chopped.
  • A few sprigs of rosemary - remove leaves form stem and chopped.
  • 2 bay leaves.
  • 2 tbsp of plain flour.
  • 500ml of beef stock
  • 1 tin of plum tomatoes.
  • 175ml of red wine (optional).

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