Comfort, elevated.

This is no ordinary stew. It’s a masterclass in patience and provenance — a dish that begins with exceptional organic diced beef, cooked slowly until meltingly tender in a rich, wine-laced gravy. Deep, savoury, and gently aromatic, it’s the kind of food that welcomes you home, yet feels elegant enough for entertaining.

Ingredients

Serves 4–6

• 800g The Organic Butchery Organic Diced Beef

• Sea salt & freshly ground black pepper

• 2 tbsp plain organic flour

• 2 tbsp extra virgin olive oil

• 1 large organic onion, roughly chopped

• 2 organic carrots, peeled & sliced

• 2 organic parsnips, peeled & chopped

• 2 sticks organic celery, diced

• 3 garlic cloves, crushed

• 2 tbsp organic tomato purée

• 400ml full-bodied red wine

• 400ml organic beef stock or bone broth

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• 1 tbsp balsamic vinegar (optional, to finish)

• Handful of chopped flat-leaf parsley (to serve)

Method

1. Prepare the Beef

Pat the diced beef dry with kitchen paper and season generously with salt and pepper. Lightly dust with the flour to encourage browning and help thicken the stew later.

Heat 1 tbsp olive oil in a heavy-based casserole dish over medium-high heat. Working in batches, sear the beef until browned on all sides. Remove and set aside.

2. Build the Flavour Base

Add the remaining oil to the same pan and reduce the heat to medium. Add the onion, carrots, parsnips, and celery, and cook gently for 10 minutes until softened and slightly caramelised. Stir in the garlic and tomato purée, cooking for a further 2 minutes.

3. Deglaze & Simmer

Pour in the red wine, scraping up any browned bits from the bottom of the pan — these carry deep flavour. Let the wine simmer and reduce by about one-third.

Return the beef to the pan, along with the stock, herbs, and a generous pinch of salt and pepper. Bring to a gentle simmer.

4. Slow Cook to Perfection

Cover with a lid and transfer to a preheated oven at 160°C (fan) / 180°C / Gas 4. Cook for 2.5 to 3 hours, until the beef is meltingly tender and the sauce is rich and glossy. Stir occasionally during cooking, and add a splash of water if needed.

Before serving, stir in the balsamic vinegar for a gentle lift, and taste for seasoning.

5. Serve

Ladle into warm bowls, scatter with fresh parsley, and serve alongside creamy mash, crusty sourdough, or buttery polenta.

A Word on Provenance

Using organic, pasture-raised beef in a stew transforms a humble dish into something remarkable. The meat retains its integrity through long cooking, developing richness and character that supermarket cuts can’t rival. Paired with seasonal root veg and proper wine, it’s a perfect example of how ingredient-led cooking delivers honest luxury.