Slow Cooked Beef Stew

Simple and delicious Beef Stew with Peas

My hubby wanted to have a go and making lunch today and he felt like something hearty and warm. I’ve got to say he cooked the meat to perfection and the rich flavours were all absorbed by the vegetables. It took about 1 hour and 30 minutes to cook but it was well worth the wait. It was delicious!


  • 500gr beef shin casserole meat, cubed about 2cm chunks
  • salt and freshly ground pepper
  • 2tbsp extra virgin olive oil
  • 1 onion, sliced
  • 1 celery stalk, sliced
  • 2 whole cloves of garlic, 1 crushed clove of garlic
  • 10gr anchovy fillets (you won’t see these or taste these but they add a lovely depth of flavour to the dish)
  • a handful of thyme sprigs
  • 1 red chilli, sliced
  • 125ml white wine
  • 10ml white wine vinegar
  • 125gr peas (fresh or frozen)
  • 1 large potato, skins left on and cut into cubes
  • 100gr cherry tomatoes, halved

  1. Season the beef with salt and pepper and set aside.
  2. Heat the olive oil in a heavy casserole dish, add the onion, carrot and celery and sweat until soft.
  3. Add the garlic, anchovies, thyme and chilli and continue to cook, stirring, until the anchovies have dissolved into the oil.
  4. Add the beef and seal well all over. Stir in the wine and reduce down by about half, then add the vinegar.
  5. Reduce the heat to low, cover and simmer gently for 20 minutes.
  6. Add the peas, potatoes and tomatoes, cover and continue to cook for about an hour until the meat is tender and the sauce has reduced.
  7. Remove from the heat and serve warm. Serve with plain toasted sourdough bread or garlic bread.