James Martin Beef Stew​​

This James Martin beef stew is a deep, hearty bowl of slow-cooked comfort with meltingly tender beef and a rich red wine gravy that clings to every spoonful. The flavour is full and savoury, with sweet carrots, earthy mushrooms, and a gentle lift from thyme and Worcestershire sauce. It is a confidently simple recipe with a few key steps, so it feels achievable even if you are new to braising. Total time is about 2 hours 45 minutes, most of which is hands-off while the oven does the work.

Ingredients

For the beef

• 1.2 kg braising steak (chuck), cut into 4 cm chunks
• 2 tsp fine sea salt, plus more to taste
• 1 tsp freshly ground black pepper
• 3 tbsp plain flour
• 2 tbsp vegetable oil

For the stew base

• 25 g unsalted butter
• 2 large onions, diced
• 3 carrots, cut into chunky pieces
• 2 celery sticks, sliced
• 4 garlic cloves, finely chopped
• 2 tbsp tomato purée
• 250 ml red wine
• 600 ml beef stock, hot
• 2 tbsp Worcestershire sauce
• 2 bay leaves
• 4 thyme sprigs (or 1 tsp dried thyme)

To finish

• 250 g chestnut mushrooms, halved
• 1 tbsp balsamic vinegar (optional, for extra depth)
• 2 tbsp chopped fresh parsley, to serve

To serve (optional but highly recommended)

• Buttery mashed potatoes, chips, or crusty bread
• Steamed greens or buttered peas

How to Make James Martin Beef Stew​​

Oven preparation

• Prepare the oven: Preheat the oven to 160°C or 140°C fan. Place a shelf in the middle of the oven so the casserole heats evenly and the gravy reduces gently.
• Get set up: Choose a large, heavy casserole dish with a lid (5 to 6 litres is ideal). Pat the beef dry with kitchen paper so it browns properly.

Mixing (seasoning and flouring the beef)

• Season and coat: Put the beef in a large bowl and season with the salt and pepper. Sprinkle over the flour and toss until every piece is lightly coated.

Browning and building the stew

• Brown the beef: Heat the oil in the casserole over medium-high heat. Brown the beef in batches for 3 to 4 minutes per batch, turning until well coloured. Lift the beef onto a plate as you go.
• Soften the veg: Lower the heat to medium, add the butter, then stir in the onions, carrots, and celery. Cook for 8 to 10 minutes, stirring, until softened and lightly golden around the edges.
• Add garlic and tomato purée: Stir in the garlic and tomato purée and cook for 1 minute, just until it smells sweet and slightly toasted.
• Deglaze with wine: Pour in the red wine and scrape up all the browned bits from the bottom of the pot. Bubble for 2 to 3 minutes to cook off the sharp alcohol edge.
• Add stock and aromatics: Tip the beef back in, along with any resting juices. Pour in the hot stock and Worcestershire sauce, then add the bay leaves and thyme.
• Bring to a simmer: Stir well and bring the stew to a gentle simmer on the hob. This helps it heat evenly before it goes into the oven.

Baking (slow braising in the oven)

• Braise: Put the lid on and transfer the casserole to the oven. Cook for 2 hours, or until the beef is very tender when pierced with a fork.
• Add mushrooms: Stir in the mushrooms and return to the oven for 20 minutes uncovered. This thickens the gravy and keeps the mushrooms flavourful rather than watery.

Cooling (resting for better texture)

• Rest: Take the stew out of the oven and let it stand for 10 minutes. The gravy settles and thickens slightly, and the beef stays juicier.

Assembling (final seasoning and serving)

• Adjust and brighten: Fish out the bay leaves and thyme stems. Taste and add more salt and pepper if needed. Stir in the balsamic vinegar if using.
• Serve: Ladle into warm bowls, finish with chopped parsley, and serve with mashed potatoes or crusty bread for soaking up the gravy.

Tips

Why is my beef stew tough instead of tender?

Tough beef usually means it needs more time, not less. Keep cooking at a gentle heat until the collagen breaks down and the meat yields easily. Also make sure you are using a proper braising cut like chuck, brisket, or shin rather than lean steak.

How do I stop the beef from turning dry?

Brown the beef quickly over medium-high heat, then braise it covered so it stays moist. Resting the stew for 10 minutes at the end also helps the meat relax and hold onto its juices.

What is the best way to thicken beef stew gravy?

The flour on the beef does most of the work. For an extra glossy, thicker finish, cook uncovered for the last 15 to 25 minutes and stir well. If you still want it thicker, mix 1 tsp cornflour with 1 tbsp cold water, stir it in, and simmer for 2 minutes.

Can I make this without wine?

Yes. Swap the wine for extra beef stock, plus 1 tbsp balsamic vinegar or 1 tbsp red wine vinegar for balance. You will still get a rich stew, just a little less rounded than the wine version.

Serving Suggestions

• Creamy mashed potatoes and buttered peas
• Chunky chips and a sharp green salad
• Crusty bread and a spoonful of horseradish on the side
• Buttered greens like cabbage, kale, or tenderstem broccoli

Storage

Room temperature

Cool the stew for no more than 1 to 2 hours at room temperature, then refrigerate. Because it is a meat-based dish, it should not be left out longer than that.

Refrigerator

Store in an airtight container for up to 4 days. The flavour improves overnight, and the fat will rise and set on top, which makes it easy to lift off if you prefer a lighter gravy.

Freezing

Freeze in portioned containers for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob until piping hot. Add a splash of stock or water if the gravy has thickened too much.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 16 g
• Protein: 46 g
• Fat: 26 g
• Saturated Fat: 9 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary depending on the exact ingredients and brands used.

FAQs

James Martin Beef Stew

Recipe by Milli Rose

0.0 from 0 votes

Course: MainCuisine: BritishDifficulty: Medium

Servings

6

bowls

Prep time

25

minutes

Cooking time

2

hours 

20

minutes

Total time

165

minutes

Calories

520

kcal

2

hours 

45

minutes

A rich, oven-braised beef stew with red wine, mushrooms, and root vegetables. Tender beef, glossy gravy, and classic British flavour in every bowl.

Ingredients

• 1.2 kg braising steak (chuck), cut into 4 cm chunks

• 2 tsp fine sea salt, plus more to taste

• 1 tsp freshly ground black pepper

• 3 tbsp plain flour

• 2 tbsp vegetable oil

• 25 g unsalted butter

• 2 large onions, diced

• 3 carrots, cut into chunky pieces

• 2 celery sticks, sliced

• 4 garlic cloves, finely chopped

• 2 tbsp tomato purée

• 250 ml red wine

• 600 ml beef stock (hot)

• 2 tbsp Worcestershire sauce

• 2 bay leaves

• 4 thyme sprigs (or 1 tsp dried thyme)

• 250 g chestnut mushrooms, halved

• 1 tbsp balsamic vinegar (optional, for depth)

• 2 tbsp chopped fresh parsley, to serve

• Mashed potatoes or crusty bread, to serve

Directions

• Preheat the oven to 160°C (140°C fan). Pat the beef dry and season well.
• Toss beef with flour. Brown in batches in oil in a casserole dish, then remove.
• Soften onions, carrots, and celery in butter. Stir in garlic and tomato purée.
• Deglaze with red wine, scraping up the browned bits. Reduce for 2 minutes.
• Return beef to the pot. Add stock, Worcestershire, bay, and thyme.
• Cover and cook in the oven for 2 hours, stirring once if you can.
• Stir in mushrooms. Cook uncovered for 20 minutes to thicken.
• Rest 10 minutes. Adjust seasoning, add balsamic if using, and serve with parsley.

Notes

• Brown the beef properly for a deep, savoury base. Work in batches so it sears rather than steams.
• For a thicker gravy, cook uncovered for the final 20 minutes and stir well.
• This stew tastes even better the next day after chilling overnight.