Grandma's Slow-Cooked Beef Stew
Rich beef and vegetable stew in red wine gravy. The ultimate Australian winter comfort food that's been warming families for generations.
The Story Behind This Recipe
My grandmother's recipe from County Cork via the Blue Mountains - Thomas O'Connor
In the Blue Mountains west of Sydney, where winter mornings are crisp and frost covers the ground, my Grandma's beef stew was the smell that meant home. Every winter Saturday, from May through August, she'd start the stew mid-morning - browning beef, sautéing vegetables, deglazing with red wine - and by dinner time, the house would be filled with that incredible aroma of slow-cooked comfort. We'd all gather around her table, bowls of steaming stew with thick slices of bread for mopping up the gravy, and for those few hours, the cold outside didn't matter.
Grandma learned this recipe from her Irish mother in the 1950s, who'd brought it from County Cork when she immigrated to Australia after the war. "In Ireland, we made it to survive the cold," Great-Grandma would say. "In Australia, we make it because it tastes like love." The recipe adapted over the years - red wine replaced Guinness when Grandpa started working at a winery, and kumara (sweet potato) joined the vegetables when Grandma discovered it at the local markets - but the heart remained the same: good beef, slow cooking, and patience.
The secret to great beef stew, Grandma taught me, is layering flavors. First, brown the meat properly - not just cook it, but get a deep, dark crust that adds richness to the gravy. Then sauté the vegetables until they caramelize slightly. Deglaze with wine to capture all those browned bits stuck to the pot. Add stock, tomato paste, herbs, and then - and this is crucial - cook it low and slow for hours until the beef is so tender it falls apart at the touch of a spoon.
"A good stew can't be rushed," Grandma would say, usually in response to me asking when dinner would be ready. "Quick cooking makes tough meat. Slow cooking makes magic." She'd check it every hour, taste the gravy, adjust the seasoning, add a splash more wine if needed. The stew would go from pale and watery to deep brown and thick, the beef transforming from chewy chunks to melt-in-your-mouth tender morsels.
Grandma served the stew in deep bowls with crusty bread, sometimes with creamy mashed potato on the side. In later years, when she got a slow cooker, she adapted the recipe but insisted on still browning the meat first. "The slow cooker does the time, but you do the flavor," she'd explain. The tradition continued even after she moved into aged care - my mum would make the stew and bring it to her, and Grandma would taste it critically before nodding approval.
This recipe represents Australian winter - not just the season, but the feeling of warmth and togetherness that comes from gathering around hearty food in cold weather. When I make Grandma's stew now for my own family, using her old dutch oven and following her handwritten recipe card (stained with decades of use), I'm connected to Great-Grandma in Ireland, to Grandma in the Blue Mountains, and to every winter Saturday that smelled like home.
"Every recipe tells a story, and every story brings us closer to the heart of home."
Adjust Servings
Scaled Ingredients:
💡 Tip: Cooking times may need adjustment when scaling. Larger batches may take longer, smaller batches may cook faster.
Ingredients
Pro Tips
- • Brown the meat in batches without overcrowding - this is essential for flavor development.
- • Use a wine you'd actually drink - cheap cooking wine makes cheap-tasting stew.
- • Low and slow is the key - rushing makes tough meat and thin gravy.
- • Cut vegetables into substantial chunks - they should hold their shape after cooking.
- • The stew is done when the beef is so tender it falls apart with a spoon.
- • Make it a day ahead - stews improve overnight as flavors develop.
- • For slow cooker: brown meat and sauté vegetables first, then transfer everything to slow cooker for 6-8 hours on low.
Storage
Stew keeps refrigerated for 4-5 days and actually improves with time. Freezes beautifully for up to 3 months - the flavors deepen even more when reheated.
Instructions
- 1
Prepare the beef: Pat the beef cubes very dry with paper towels - wet meat won't brown properly. In a bowl, toss the beef with flour, salt, and pepper until evenly coated. Shake off excess flour.
- 2
Brown the meat in batches - this is crucial: Heat 1 tablespoon of oil in a large, heavy-based pot or dutch oven over medium-high heat. When the oil is shimmering hot, add half the beef chunks in a single layer without overcrowding. Let them sit undisturbed for 3-4 minutes to develop a deep brown crust.
4 minutes - 3
Turn the beef pieces and brown on all sides - this should take about 8-10 minutes total per batch. Don't rush this - those caramelized bits are flavor gold. Remove browned beef to a plate and repeat with remaining beef, adding more oil if needed.
10 minutes - 4
Reduce heat to medium. Add the remaining oil to the pot along with the diced onions. Cook for 5-7 minutes, stirring occasionally and scraping up any browned bits stuck to the bottom, until the onions are soft and starting to color.
7 minutes - 5
Add the garlic, carrots, and celery. Cook for another 3-4 minutes, stirring frequently. The vegetables should start to soften and pick up color from the fond (those delicious brown bits) in the pot.
4 minutes - 6
Pour in the red wine. Use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pot - this is deglazing, and it's where tons of flavor lives. Let the wine simmer for 3-4 minutes to reduce slightly and cook off the harsh alcohol.
4 minutes - 7
Add the beef stock, tomato paste, bay leaves, thyme, and Worcestershire sauce. Stir well to combine. Return the browned beef (and any accumulated juices) to the pot. The liquid should almost cover the meat - if it doesn't, add a bit more stock or water.
- 8
Bring to a boil, then immediately reduce to a very low simmer. Cover with a lid slightly ajar (to allow some steam to escape) and cook for 1.5 hours, stirring occasionally. The stew should be barely bubbling - if it's boiling hard, reduce the heat further.
1 hour 30 minutes - 9
After 1.5 hours, add the potatoes and kumara. Stir gently, making sure they're submerged in the liquid. Cover and continue cooking for another 30 minutes until the potatoes are tender and the beef is fork-tender.
30 minutes - 10
Add the mushrooms and cook uncovered for a final 15 minutes. This allows the gravy to thicken slightly and the mushrooms to cook through. If adding peas, stir them in during the last 5 minutes.
15 minutes - 11
Taste and adjust seasoning - Grandma would taste at least three times, adding salt, pepper, or a splash more wine as needed. The gravy should be rich, thick, and deeply flavorful. Remove bay leaves and thyme sprigs.
- 12
Serve in deep bowls, garnished with fresh parsley. Grandma always served this with thick slices of crusty bread for mopping up the gravy, and sometimes creamy mashed potato on the side. The stew is even better the next day when the flavors have had time to meld.
Ingredient Substitutions
Nutrition Information
Per serving (approximate)
You Might Also Like
Related recipes will appear here once more recipes are added