A classic winter beef stew

With the cold setting in, cozying up with a warm meal is the self-care we need.

15 min
2 hrs 15 min

Hot tip: serve this stew with Randy’s pretzel bread bowl.



  1. Season beef aggressively with salt and pepper and sear in olive oil. Remove when a crust has formed.
  2. Add butter with flour and toast until you reach a blonde colour.
  3. Deglaze with red wine, then add stock slowly and tomato purée. Return beef, celery, potatoes, onions and garlic to the pot.
  4. Simmer for 90 minutes under a closed lid. Add thyme, and adjust seasoning
  5. Maybe serve with celeriac purée or a really crispy bread bowl.