When it’s chilly and damp outside, there’s nothing quite like coming home to already-made beef stew that is seriously high on the flavour and tenderness metre. A bottle of good red wine and some fresh, crusty bread and I’d say you’re good to tuck in for the evening. The beauty of this recipe is how amazingly easy and fast it is for the taste payoff–think boeuf bourguignon with hardly any work. I’m in.
Jamie Oliver’s Beef Stew
knob of butter
1 onion, chopped
handful fresh sage leaves
800 grams stewing beef or beef skirt (cut into 5cm pieces)
flour to dust
2 parsnips, peeled and quartered
4 carrots, peeled and quartered
1/2 squash, peeled and diced
500 grams small potatoes
2 tablespoons tomato purée
1/2 bottle good red wine
285 ml organic beef or veggie stock
zest of 1 organic lemon
handful rosemary leaves, chopped
1 clove garlic, diced
Add oil and butter to large pot or stove-safe casserole dish over medium-high heat. Add onion and sage leaves and fry until lightly browned, about three to four minutes. Toss the meat cubes in flour well seasoned with salt and pepper. Add to pan will all of the veggies, tomato purée, wine and stock, and mix together. Season generously with salt and pepper.
Bring to a boil over high heat, place lid on top and cook in the oven for three to four hours on 300°F. After three hours, test the meat by mashing it with a fork. If it falls apart easily, it’s ready! Once cooked, you can keep the stew heating at 225°F until ready to serve.
Create the topping by mixing together the rosemary leaves, garlic and zest. Sprinkle on top of each bowl when serving – this part is key! It tastes and smells amazing. Enjoy!