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Soft Drink Braised Beef Stew recipe
A rich, comforting beef stew with deep savoury notes and a glossy gravy. The soft drink helps create a mellow sweetness that balances the slow-cooked beef.
140 min · Medium · British Jump to method
Ingredients
- 900g Beef stewing steak
- 3 Carrots
- 2 Onions
- 2 sticks Celery
- 2 tbsp Tomato purée
- 600ml Stock
- 330ml Soft drink
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 425 kcal |
| Protein | 39 g |
| Carbohydrates | 18 g |
| Fat | 21 g |
| Saturated fat | 8.5 g |
| Fibre | 3.5 g |
| Sugar | 8.5 g |
| Sodium | 650 mg |
Why this works
A hearty, protein-rich stew that is filling and nutrient-dense, but moderate in saturated fat and likely fairly salty depending on the stock used.
Iron and zinc from beef. Beef stewing steak is a strong source of haem iron and zinc, both important for energy metabolism, immunity and red blood cell formation.
Vegetable micronutrients. Carrots, onions and celery contribute beta-carotene, vitamin C, potassium and extra fibre, supporting overall diet quality.
Sugar and sodium depend on the drink and stock. The soft drink adds sugars, while stock can contribute a significant amount of sodium; both can vary widely by brand.
Method
- Preheat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3).
Let the oven come fully up to temperature before the stew goes in, as a properly heated oven helps the braise start evenly rather than lingering in a lukewarm stage.
- Brown the beef stewing steak in a heavy casserole dish for 5-6 minutes.
Use a hot casserole and brown the beef in batches if needed so the pieces sear rather than steam; you want a deep mahogany crust on the outside, not a grey surface.
- Add the carrots, onions and celery, then stir in the tomato purée.
Cook the vegetables just long enough for the onions to soften at the edges and pick up a little colour, then stir through the purée for a minute so it loses any raw, sharp taste.
- Pour in the stock and soft drink, bring to a simmer, then cover and transfer to the oven.
Bring the liquid only to a gentle simmer with small bubbles around the edge, not a rolling boil, or the meat can tighten and the sauce may become harshly reduced.
- Cook for 2 hours until the beef is tender and the sauce is rich, stirring once halfway through.
Check the stew after about 90 minutes: the beef should yield easily to a fork and the sauce should coat the back of a spoon, with the final stir helping to prevent anything catching on the base.
Make it even more fancy
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