Beef Stew by Jamie Oliver – tried & tested
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Category | Cooking |
| Cooking | Beef Main Courses Meat dishes |
Description
I found this recipe on Jamie Oliver’s web page and decided to give it a try, since it had so fragrant ingredients and promised a pleasant variety to rather dull beef dish.
I didn’t have a squash nor the artichokes hence hadn’t use them in my cooking but everything else - just as recommended.
Ingredients
- olive oil
- 1knob of butter
- 1onion, peeled and chopped
- handful of fresh sage leaves
- 800gstewing steak or beef skirt, cut into 5cm/2 inch pieces
- sea salt and freshly ground black pepper
- flour, to dust
- 2parsnips, peeled and quartered
- 4carrots, peeled and halved
- 1⁄2a butternut squash, halved, deseeded and roughly diced
- optional: a handful of jerusalem artichokes, peeled and halved
- 500gsmall potatoes
- 2tbsptomato purée
- 1⁄2a bottle of red wine
- 285mlbeef or vegetable stock
- zest of 1 lemon, finely grated
- a handful of rosemary, leaves picked
- 1clove of garlic, peeled and finely chopped
Instructions
Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
That’s all from the Great Master and big thank you to him! The result was just as expected – close to heaven…
Notes
… I deviated a bit from the Master though and decided to use some garlic powder for stronger taste … only I opened the container from the wrong side and approx. 2 tblsp fell into the pot….ooooooooooaaaaaaaaahhhhhhh……. I held my breath for about 3 hours of cooking time and – guess what – It was worth every second – that garlic powder did wanders to the dish… To finish it off, I used only rosemary and lemon zest as a garnish though, since my version was already garlicky enough =D
Next time I’ll try to keep to the letter but today I praise the accident.
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