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Chunky beef stew

Serves: 4 people
Prep time:



  • 2 tbs olive oil
  • 700 g beef chuck steak, cut into 2cm pieces
  • 2 medium brown onions, chopped
  • 1 medium carrot, peeled, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, crushed
  • 500 ml (2 cups) Campbell’s Real Stock - Beef
  • 1 x 400 g can diced tomatoes


  1. Heat half the oil in a large heavy - based saucepan over medium-high heat. Cook beef, in batches, stirring, for 3 minutes or until browned. Transfer to a bowl. 
  2. Heat remaining oil in pan. Add onion, carrot and celery. Cook, stirring for 5 minutes or until vegetables are just tender. Add garlic. Cook, stirring, for 1 minute or until fragrant. Stir in Campbell’s Real Stock and tomatoes. Return beef and any juices to the pan. Bring to the boil. Reduce heat to low. Simmer for 1 hour.
  3. Serve with mashed potato and steamed green beans.