Batch Cooked Beef Stew

Batch Cooked Beef Stew

Beef stew with green leafy veg

Beef stew with green leafy veg

Quick info

  • Recipe difficulty - medium
  • Preparation time - 15 minutes
  • Cooking time - 3 hours 15 mins
  • Serves - 6
  • Dietary - Meat Dairy free
  • Allergens -


A comforting beef stew, perfect for cold winter days or to have with family or friends over a relaxing weekend.

This is a classic recipe that's full of lovely rich flavours. Enough to feed 6 people, or portioned and frozen to be reheated when needed.


  • 1.5kg braising beef, cut into bite-sized chunks
  • 2 medium carrots, halved lengthways then cut into chunks
  • 4 large onions, thickly sliced
  • 450g chestnut mushrooms, halved
  • 2 beef stock cubes
  • 3 tablespoons vegetable (rapeseed) oil
  • 3 tablespoons plain flour
  • 6 sprigs of fresh thyme
  • Handful of fresh flat-leaf parsley, finely chopped
  • Pinch of ground black pepper


  • Chopping board
  • Kitchen scales
  • Knife
  • Knife for preparing raw meat
  • Large non-stick casserole pan
  • Measuring jug
  • Normal plate
  • Raw meat chopping board
  • Wooden spoon


Step 1

Remove the beef from the fridge 20 minutes before use to bring to room temperature

Step 2

While the beef is coming up to temperature, preheat the oven to 170ᵒC/Fan 150ᵒC/Gas mark 3

Step 3

Heat 1 tablespoon of the oil in the casserole pan on high

Step 4

Season both sides of the beef with a little salt and plenty of pepper before browning in the hot pan, 4-5 pieces at a time until well coloured on both sides

Step 5

Remove each batch of browned beef pieces onto a plate and set aside

Step 6

Lower the heat of the pan to medium and add the remaining oil

Step 7

Add the onions and carrots and cook for around 10 minutes until the onions are soft and golden brown in colour

Step 8

Sprinkle in the flour and keep stirring for 1-2 minutes

Step 9

Add a little of the beef stock stirring well to scrape up any of the beef sediment on the bottom of the pan

Step 10

Return the pieces of beef to the pan and add the rest of the stock, along with the thyme

Step 11

Bring to the boil before placing the lid on top and cooking in the oven for 1 1/2 hours

Step 12

Briefly remove the pan from the oven to add the mushrooms, stir well and return to the oven for another 1 1/2 hours

Step 13

Add more ground pepper to taste and stir in half of the chopped parsley

Step 14

Scatter over the remaining parsley to serve on its own or with mashed potato or crusty bread

Step 15

*If freezing: Allow to cool, before dividing into two-portion foil trays with lids before freezing

Step 16

The day before needed, defrost fully in the fridge overnight. Once defrosted, cover with foil

Step 17

Preheat oven to 200ᵒC/Fan 180ᵒC/Gas mark 6 and reheat for 30 minutes or until hot all the way through

Nutrition per serving portion (serves 6)

Each portion provides on average

Energy 2628kj 628kcal 31.4%

Fat 34.9g 50%

Saturates 10.5g 53%

Carbohydrates 25.4g 25%

Sugars 13.9g 15%

Salt 1.3g 22%

Protein 55.5g High

Fibre 6.56g High

Food Value













Vitamin a

Vitamin c

Vitamin d

Vitamin e




Pantothenic acid






Red meat is a rich source of protein which is essential for a vast number of processes in our bodies. From enzymes and hormones that control metabolism, providing the framework for our bones and muscles, to our immune systems

Iron & B vitamins

Red meat provides a source of iron, used to make red blood cells and maintaining normal metabolism. It is also a source of vitamin B-6, which helps release energy from protein and form haemoglobin which carries oxygen in our blood.

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