RECIPE VEGAN STEW RECIPES

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EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES



Easy beef stew recipe | Jamie Oliver stew recipes image

A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.

Yield 6

Number Of Ingredients 13

800 g lean stewing beef
2 tablespoons plain flour
olive oil
2 cloves of garlic
1 handful of shallots
2 sticks of celery
4 carrots
½ a bunch of fresh thyme (15g)
4 ripe vine tomatoes
150 ml red wine
500 ml organic beef stock
2 fresh bay leaves
Worcestershire sauce

Steps:

    1. Preheat the oven to 160ºC/325ºF/gas 3.
    2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
    3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
    4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
    5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
    6. Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
    7. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
    8. Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.

Nutrition Facts : Calories 260 calories, FatContent 6.2 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 34.6 g protein, CarbohydrateContent 13 g carbohydrate, SugarContent 6.2 g sugar, SodiumContent 0.7 g salt, FiberContent 2.8 g fibre

IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES



Irish lamb stew recipe | Jamie Oliver lamb recipes image

Total Time 1 hours 55 minutes

Yield 4

Number Of Ingredients 8

50 g butter
8 lamb chump chops
3 onions
2 carrots
2 large potatoes
6 sprigs of fresh thyme
3 fresh bay leaves
150 g pearl barley

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
    3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
    4. Add a wineglass of water and deglaze the pan for 5 minutes.
    5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
    6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
    7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
    8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.

Nutrition Facts : Calories 777 calories, FatContent 33 g fat, SaturatedFatContent 16 g saturated fat, ProteinContent 64.8 g protein, CarbohydrateContent 58.8 g carbohydrate, SugarContent 11.8 g sugar, SodiumContent 1.5 g salt, FiberContent 4.2 g fibre

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BEAN & HALLOUMI STEW RECIPE - BBC GOOD FOOD
Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper
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Total Time 25 minutes
Category Dinner, Supper
Calories 468 calories per serving
  • Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.
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EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 260 calories per serving
    1. Preheat the oven to 160ºC/325ºF/gas 3.
    2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
    3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
    4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
    5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
    6. Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
    7. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
    8. Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
See details


IRISH LAMB STEW RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
Total Time 1 hours 55 minutes
Calories 777 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Heat the butter in a large frying pan over a medium heat and brown the lamb chops, then remove to a plate.
    3. Peel and finely slice the onions and carrots, then add to the pan and soften for 5 minutes. Transfer to a bowl.
    4. Add a wineglass of water and deglaze the pan for 5 minutes.
    5. Peel and slice the potato, then spread half in a layer in a large casserole dish and season well.
    6. Add a layer of onion and carrot, the lamb chops, thyme and bay leaves, then season again.
    7. Add the remaining onion and carrot and sprinkle the pearl barley on top. Layer over the remaining potato, the deglazed liquid and 500ml of water.
    8. Cover and bake for 1 hour 30 minutes, or until the meat is tender and the potato starts to crisp up, then serve.
See details


BEAN & HALLOUMI STEW RECIPE - BBC GOOD FOOD
Use a can of mixed beans to make this tomato-based veggie stew with halloumi. Make it in just 25 minutes for a quick and easy midweek supper
From bbcgoodfood.com
Total Time 25 minutes
Category Dinner, Supper
Calories 468 calories per serving
  • Taste the beans for seasoning, then spoon into deep bowls. Top with the halloumi and scatter over the chopped coriander. Serve with garlic bread, if you like.
See details


EASY BEEF STEW RECIPE | JAMIE OLIVER STEW RECIPES
A meltingly tender beef stew recipe with minimal prep – get it in the oven in next to no time, and leave it to work its magic.
From jamieoliver.com
Cuisine https://schema.org/LowLactoseDiet
Calories 260 calories per serving
    1. Preheat the oven to 160ºC/325ºF/gas 3.
    2. Dice the beef into 1cm pieces, then toss in a bowl with the flour, making sure the meat chunks are totally covered. Set aside.
    3. Add a splash of oil to a large casserole pan and place it over a medium heat. When it’s hot, add the beef and cook for 5 minutes, or until the meat is browned all over. Transfer to a plate and leave to one side.
    4. While the beef cooks, peel and finely chop the garlic, then peel the shallots and halve most of them, keeping a few whole. Trim and roughly chop the celery, then peel, trim and chop the carrots into 2cm rounds.
    5. Splash a little more oil into the pan, then add the veg. Strip the leaves from the thyme and add to the pan, then cook for 10 to 15 minutes, or until the vegetables are softened.
    6. Return the beef to the pan, then stir through the tomatoes and wine. Once the liquid has been absorbed, add the stock, bay leaves and a splash of Worcestershire sauce.
    7. Season with sea salt and black pepper, then transfer the stew to the oven to cook for 3 to 4 hours, or until the meat is tender and pulls apart easily with forks.
    8. Serve your beef stew with creamy mashed potato and, if you like, a glass of your favourite red wine.
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OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES
Let the oven do the hard work – this rich, oozy oxtail stew is well worth the wait.
From jamieoliver.com
Total Time 6 hours
Cuisine https://schema.org/LowLactoseDiet
Calories 523 calories per serving
    1. Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
    2. Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
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    4. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
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    9. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
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