Roasted Beef Stew Recipe

Name: Roasted Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 grams beef chunks; 1 cup red wine; 1 salt and pepper to taste; 2 piece onion, chopped; 1/2 cup worcestershire sauce; 4 clove garlic,minced; 1 medium red bell pepper,sliced; 3 medium potatoes,peeled and cut into cubes; 2 tbsp cornstarch,dissolved in water(1 cup); 2 stalk celery,sliced; 1 medium carrot,cubed or sliced; 4 cup beef stock or broth; 4 piece bay leaf; 1/2 cup raisins; 1/3 cup spring onion,chopped; 1 tsp sesame seeds

Servings: persons

750 grams beef chunks
1 cup red wine
1 salt and pepper to taste
2 piece onion, chopped
1/2 cup worcestershire sauce
4 clove garlic,minced
1 medium red bell pepper,sliced
3 medium potatoes,peeled and cut into cubes
2 tbsp cornstarch,dissolved in water(1 cup)
2 stalk celery,sliced
1 medium carrot,cubed or sliced
4 cup beef stock or broth
4 piece bay leaf
1/2 cup raisins
1/3 cup spring onion,chopped
1 tsp sesame seeds

1
In a large bowl, combine meat,worcestershire sauce,red wine and black pepper and marinate in the refrigerator for 1 hour.
2
Turn the meat over and marinate for another 1 hour.
3
Remove the meat from the wine and pat dry with paper towels.
4
Reserve the sauce.
5
Season the meat on all sides with salt and pepper then roast until browned and set aside.
6
In a large skillet or heavy-bottomed pan, such as a Dutch oven, heat the olive oil over low heat.
7
Saute onions and garlic.pour the reserved wine and beef broth.
8
Add the beef and bay leaves then cover and simmer on low heat for 2-3 hours until tender.
9
(Add water if needed)
10
Add dissolved flour,potato and raisins and cook.
11
stirring frequently for 2-3 minutes.
12
Add the carrots,bell pepper and celery and simmer for another 3 minutes.
13
season with salt
14
Turn the heat off.
15
transfer into serving bowl.Garnish with spring onions and sesame seeds then serve.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 750 grams beef chunks, 1 cup red wine, 1 salt and pepper to taste, 2 piece onion, chopped, and more.

Yes, Roasted Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions