This Marmite Beef Stew has an extra layer of flavor with the addition of a distinctive yeast extract making it super hearty and tasty.
Recently I received two huge jars of Marmite yeast extract which I had ordered online. I was super excited to get them as it has been a while since we have them at our home. The tiny jars that we sometimes see at select grocery stores are pretty expensive. Those don’t last long at our house.
Marmite in a Sandwich
Apart from the family using the Marmite for Grilled Marmite Cheese Sandwich, I have also been using it in my cooking. So far I have made a Pan Fried Marmite Chicken which turned out quite well. I just need to tweak it a little bit more before sharing the recipe.
Marmite in a Beef Stew
Yesterday evening, I decided that I was going to make a Marmite Beef Stew. I wasn’t sure if I was going to like it but I went ahead anyway. To my pleasant surprise, the yeast extract combined really well with the beef and gave it an additional layer of flavor. The stew was delicious and I am so glad my taste testers concur.
How Much Marmite to Use?
I made it simple by using more or less the same ingredients and proportions as my tried and tested Hearty Beef Stew. Initially I put in 2 tablespoons of the yeast extract but after doing a taste test, I decided to put in one more tablespoon for added oomph! I think it was a good decision because the stew definitely has the Marmite flavor but it is not over powering in any way. In fact, it was just the right amount of umami flavor.
Similar Tools Used in Making This Marmite Beef Stew
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Le Creuset Signature Enameled Cast-Iron 5-Quart Oval French (Dutch) Oven
Pyrex Prepware 1-Cup Measuring Cup
500g Marmite 2 Pack (1000g Total)
Marmite Yeast Extract (250g) – Pack of 2
Marmite Yeast Extract – 2 pack – 125g
Marmite Beef Stew
- 3 tbsp vegetable oil
- 2½ lbs chuck roast (cut into bite sized pieces) (1.13kg)
- 2 sticks celery (cut into ¼ inch thick pieces cross-wise)
- 1 large onion (chopped)
- 2 large carrots (cut into bite size pieces)
- 3 cloves garlic (minced)
- 3 tbsp Marmite
- 1 can diced tomatoes (14.5 oz/411g)
- 2 cups water (480ml)
- Salt to taste
- ¼ tsp ground pepper
- 4 medium potatoes (cut into bite size pieces)
- In a cast iron Dutch oven, heat vegetable oil. Add half the beef and allow it to brown for 6 to 7 minutes. Remove and repeat with the other half of the beef.
- Add onion, celery, and carrots. Stir fry for 3 minutes. Then add garlic and continue to stir fry for 30 seconds.
- Return browned beef to the Dutch oven. Add Marmite and diced tomatoes.
- Add water. Cover and bring to a boil. Reduce heat to low and simmer for 1½ hours.
- Add potatoes, salt, and pepper.
- Continue to cook for another 15 minutes or until sauce thickens. Turn off stove.
- Serve warm.
We enjoyed this tasty Marmite Beef Stew with rice but I think it will also be equally delicious savored with crusty bread. Do give it a try.