As the nights draw in and the air takes on that familiar autumn chill, there’s nothing quite like a hearty stew to bring warmth back to the table.
Paul Watters, Executive Chef and columnist for Ravish Magazine, shares his go-to comfort dish for the season: a rich beef stew brimming with chunky vegetables and served alongside buttery chive mash. Slow-cooked to perfection, it’s a recipe that celebrates simple, soulful cooking — the kind that fills your home with irresistible aromas and your plate with pure comfort.
Ingredients
For the Beef Stew:
- 700g beef stewing steak (chuck or braising beef), cut into 3–4cm chunks
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tbsp plain flour
- 2 tbsp tomato purée
- 250ml red wine (optional – replace with extra stock if preferred)
- 500ml beef stock
- 2 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 2 carrots, peeled and cut into thick chunks
- 2 parsnips, peeled and cut into thick chunks
- ½ small swede or 300g butternut squash, cubed
- 2 celery sticks, sliced thickly
- 100g peas (fresh or frozen)
- Salt & freshly ground black pepper For the Chive Mash:
- 900g potatoes, peeled and cut into even chunks
- 50g butter
- 75ml warm milk (or cream for extra richness)
- Small bunch of fresh chives, finely chopped
- Salt & pepper, to taste
1. Brown the Beef
- Heat olive oil in a large heavy-based pan or casserole dish.
- Season the beef with salt and pepper, then brown it in batches until golden. Remove and set aside.
2. Build the Base
- In the same pan, add onion and cook for 5 minutes until softened.
- Stir in the garlic and cook for 1 minute more.
- Add the flour and tomato purée, stirring well to coat everything.
3. Deglaze and Simmer
- Pour in the red wine, scraping up any brown bits from the bottom.
- Add the beef stock, Worcestershire sauce, thyme, bay leaf, and browned beef.
- Bring to a simmer, cover, and cook gently for 1½ hours, stirring occasionally.
4. Add the Vegetables
- Add the carrots, parsnips, swede/squash, and celery.
- Cook for another 35–45 minutes, until the meat and vegetables are tender.
- Stir in the peas for the last 5 minutes of cooking.
- Season to taste. Remove bay leaf before serving.
5. Make the Chive Mash
- Boil potatoes in salted water for 15–20 minutes until tender.
- Drain well, then mash with butter and milk until smooth and creamy.
- Stir in chopped chives, and season with salt and pepper.
To Serve
- Spoon the stew into bowls or deep plates.
- Add a generous scoop of chive mash on top or to the side.
- Sprinkle extra chives over for a fresh finish
About Paul Watters
“I grew up in Belfast, Northern Ireland and have spent 30 years working within the hospitality industry. Cooking has always been my biggest passion, having discovered the love of food and cooking at just 16, there was no other career path for me.”
“I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way.”
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