Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
about 900g beef skirt or sliced braising steak
2-3 tbsp olive oil
450ml beef stock
4 large onions
50g unsalted butter
4 garlic cloves, sliced
2 tbsp light brown sugar
1 tbsp chopped thyme, plus extra to garnish
2 tbsp plain flour
300ml white wine
2 bay leaves
For the topping
1 stone-baked white baguette
2 tbsp olive oil
2 large eggs, beaten
1 tbsp Dijon mustard
3 tbsp full fat crème fraîche
175g Gruyère, grated finely
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Prepare to the end of step 4, cool, and store in the fridge for up to 2 days. Reheat on the hob, adding a little extra water, then add the topping and bake.
Cut the beef into 6 equal servings and season well. Heat 1 tablespoon of oil in a casserole, add half the beef and brown over a high heat for 2 minutes on each side, then remove to a shallow bowl. Add a little stock to the casserole and stir to deglaze then pour into the bowl. Repeat with the rest of the beef, adding more oil if needed.
Meanwhile, thinly slice the onions. Add another tablespoon of oil and most of the butter to the casserole and stir in the onions and a good pinch of salt. Cook over a high heat for 8-10 minutes until starting to brown, stirring so that they don’t catch. Mix in the rest of the butter with the garlic, sugar and thyme then turn the heat right down and cook the onions for at least 30 minutes until meltingly soft and caramelised.
Meanwhile, preheat the oven to 190°C, fan 170°C, gas 5. Cut 12 slices (about 2cm thick) from the baguette, brush with oil on both sides; season. Bake on a baking tray for about 20 minutes until crisp, turning over halfway. Remove and set aside, and reduce the oven temperature to 140°C, fan 120°C, gas 1.
Set aside a spoonful of onions for the garnish. Increase the heat then stir the flour into the onions in the casserole and cook for 1 minute. Pour in the wine and bubble for 1 minute, then add the rest of the stock, the bay leaves and seasoning. Return the beef to the casserole, submerging it in the sauce. Bring to a simmer, add a lid; transfer to the oven for 2 hours or until tender.
For the gratin topping, combine the eggs, mustard and crème fraîche in a bowl. Season then stir in the Gruyère. When the beef is ready, remove the casserole from the oven and turn the oven up to 200°C, fan 180°C, gas 6.
Spread the cheesy gratin topping over the crisp croutes then arrange them on top, slightly overlapping. Bake for 20 minutes, uncovered, until the topping looks molten and golden brown. Scatter on the reserved caramelised onions and extra thyme just before serving.
Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil. This will cook out the flour taste and allow the starch to swell.
I almost always add some beef bouillon crystals to my stew, it helps oomph (yes, a technical term) the beefiness of the stock. Sometimes also use a few shots of worcestershire sauce or soy sauce - both will also add some oomph to the flavor.
If you mean into a pan to be cooked, you will almost always put the onions in first. They take a long time to caramelize (much longer than most recipes say) while garlic can release its aromatics in half a minute. It's often added right at the end. But it's going to depend on the recipe and the goal.
Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.
Browning adds flavour and it makes for a better looking final dish. Preheat the pan so it's ripping hot, then cook the beef in batches. An overcrowded pan can lead to boiling instead of browning. Let the meat sit untouched for 2-3 minutes on the first side, then a minute or so on the others.
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.
If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
Not browning the beef enough would be the first possible problem. That adds a lot of flavour to the finished stew. You can toss the beef in seasoned flour before browning it which will also help thicken the stew. Not adding enough seasoning would be the second potential issue.
Vegetables that work well in a beef stew include Hardroots vegetable, carrots, potatoes, onions, celery, and parsnips. These vegetables add flavor and texture to the stew while complementing the richness of the beef. You can also consider adding mushrooms, turnips, or peas for variety.
(side note) Some of the flavor of the stew liquid is from those vegetables, especially the celery and carrots. You'll probably want to cook some with the meat, even if you discard (or puree) them.
Do you need tomato paste for beef stew? We recommend using tomato paste for this recipe. Tomato paste adds crucial flavor and body to the stew meat when cooked with herbs, garlic and wine.
After you brown the meat and cook your aromatics, simply stir in a few tablespoons of tomato paste and heat it gently to amplify its flavors before continuing with your recipe—it's a budget-friendly, simple trick that makes all the difference.
Low heat is suggested for all stews, never a hard boil. Placing a lid, slightly ajar on the pot traps the escaping steam and allows it to condense and fall back onto the stew. You can also cook stews in a 350°F oven or on low in a slow cooker.
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Prep time: 50 mins
