STEW RECIPE EASY RECIPES

Name: Beef stew
Yield: 6
Cuisine: https://schema.org/LowLactoseDiet
Ingredients: 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

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

Ingredients

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

EASY CHICKEN STEW RECIPE - BBC GOOD FOOD

Easy chicken stew recipe - BBC Good Food image

Make this healthy chicken stew – it's simple and perfect for a filling family supper. Our easy, low-fat recipe is delicious served with a warm cheese scone

Provided by Miriam Nice

Categories Dinner, Main course, Supper

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 10

Ingredients

1 tbsp olive oil
1 bunch spring onions , sliced, white and green parts separated
1 small swede (350g), peeled and chopped into small pieces
400g potatoes , peeled and chopped into small pieces
8 skinless boneless chicken thighs
1 tbsp Dijon mustard
500ml chicken stock
200g Savoy cabbage or spring cabbage, sliced
2 tsp cornflour (optional)
crusty bread or cheese scones, to serve (optional)

Steps:

Heat the oil in a large saucepan. Add the white spring onion slices and fry for 1 min to soften. Tip in the swede and potatoes and cook for 2-3 mins more, then add the chicken, mustard and stock. Cover and cook for 35 mins, or until the vegetables are tender and the chicken cooked through.
Add the cabbage and simmer for another 5 mins. If the stew looks too thin, mix the cornflour with 1 tbsp cold water and pour a couple of teaspoonfuls into the pan; let the stew bubble and thicken, then check again. If it’s still too thin, add a little more of the cornflour mix and let the stew bubble and thicken some more.
Season to taste, then spoon the stew into deep bowls. Scatter over the green spring onion slices and serve with crusty bread or warm cheese scones, if you like.

Nutrition Facts : Calories 354 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 7 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.9 milligram of sodium

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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.
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3. Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
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.
5. Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
6. Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
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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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Reviews 5.0
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Calories 496.2 per serving

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From tasteofhome.com
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Category Dinner
Calories 432 calories per serving

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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

OXTAIL STEW RECIPE | JAMIE OLIVER SOUP AND STEW RECIPES

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.
5. Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 170ºC/325ºF/gas 3.
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8. Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
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1. Preheat the oven to 220ºC/425ºF/gas 7. Place a large roasting tray in the oven to preheat.
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