Classic Beef Stew

Classic Beef Stew served in a white bowl topped with parsley, with a bowl of colcannon mash in the background
  • 4 servings
  • 3 hours 35 minutes to prepare
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  • 50g pancetta, cubed
  • 1tbsp plain flour
  • 1tsp mustard powder
  • Salt & pepper
  • 800g beef shin slices
  • 1tbsp worcestershire sauce
  • 1tbsp tomato puree
  • 1tbsp balsamic vinegar
  • 2tsp brown sugar
  • 1 bottle Lancaster Red ale
  • 500ml beef stock
  • 8 shallots, peeled
  • 3 cloves garlic
  • 150g button chestnut mushrooms
  • 2 sprigs thyme
  • To Serve
  • Flat leaf parsley
  • Crusty bread or colcannon


A really easy, simple way to enjoy a roast dinner that’s a complete classic. This works particularly well to feed a crowd if you double it, and it’s also great value as it’s made with more economic cuts of beef.

  1. Pre-heat the oven to 150°C (fan)/325°F/gas mark 3.
  2. Brown the pancetta in a large oven proof casserole dish for 5 minutes.
  3. Mix the flour and mustard powder in a bowl, season with salt and pepper. Coat the beef shin in the seasoned flour.
  4. Brown the beef shin for 5 minutes each side in the casserole dish. Remove and set to one side. You may need to do this in batches.
  5. Add the Worcestershire sauce, tomato puree, balsamic vinegar and brown sugar to the casserole. Cook for 1 minute.
  6. Add the ale, bring to the boil and boil for 5 minutes.
  7. Add the beef stock, return to the boil then reduce to a simmer. Return the beef shin to the pan and add the shallots, garlic, mushrooms and thyme. Place a lid on the casserole and cook in the pre-heated oven for 3 hours.
  8. After 3 hours check the gravy for seasoning and garnish with flat leaf parsley. Serve in warmed bowls with crusty bread or colcannon.

Chef’s Tip
We have used a fruity and rich ale, swap for a light and floral ale in the summer and a full bodied red wine in the winter. This recipe also works well with diced stewing beef.

Love your Leftovers – try this recipe for the ultimate beef butty
If you are going to store leftover stew, cool it as quickly as possible (ideally within 90 minutes) cover it and place into the fridge. Always use your leftovers within two days of storage. Ensure you cook any leftovers until they’re steaming hot throughout and importantly, never reheat leftovers more than once.

The optimum time and temperature varies by individual ovens – these are guidelines only. Please ensure all cooked recipes are served piping hot. Keep raw meat separate from cooked food. Use separate kitchen utensils and surfaces for raw and cooked foods, or wash thoroughly in between use. Wash hands after handling raw meat. 

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