An English Classic

Easy Beef Stew in 1 Hour

By An Edible Mosaic

The secret to a quick beef stew that takes just 1 hour is to cut the meat small; 1/4-inch pieces are perfect!

Pro tip

Step 1

Heat the oil in a 5-quart pot over medium heat. Once hot, add the mushrooms and cook 5 minutes, stirring frequently. Transfer the mushrooms to a bowl and set aside for now.

Scribbled Underline

Step 2

Turn the heat up to medium-high. Add the beef in a single layer. Let it sear on both sides, then stir in the onion and cook 2 minutes. Stir in the garlic and cook 30 seconds, stirring constantly.

Scribbled Underline

Step 3

Add the sautéed mushrooms, rosemary, thyme, carrot, ale, tomato paste, Worcestershire sauce, Dijon mustard, soy sauce, S&P, and bay leaf. Give it a good stir. Bring up to a boil, and cook until the meat is tender and the liquid is evaporated.

Scribbled Underline

Step 4

Stir in the cornstarch slurry and cook until thickened, about 30 seconds.

Scribbled Underline

Step 5

The resulting stew is quite thick and hearty; serve it on a bed of fluffy garlic-mashed potatoes!

Scribbled Underline