BEEF STEW RECIPE - JAMIE OLIVER
This warming, gorgeously tender beef stew recipe is packed with lovely chunky root veg.
Total Time 3 hours 35 minutes
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 160ºC/300ºF/gas 2.
- Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
- Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
- Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
- Bring to the boil, place a lid on top, then place in the 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 cooked, 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.
- Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance.
Nutrition Facts : Calories 662 calories, FatContent 20.2 g fat, SaturatedFatContent 8.4 g saturated fat, ProteinContent 52.2 g protein, CarbohydrateContent 55.9 g carbohydrate, SugarContent 22.7 g sugar, SodiumContent 2 g salt, FiberContent 11 g fibre
CLASSIC BEEF STEW RECIPE: HOW TO MAKE IT - TASTE OF HOME
This easy beef stew recipe is my favorite. The rich beef gravy helps the hearty flavor of the potatoes and carrots to come through. It's the perfect homemade dish for a blustery winter day. —Alberta McKay, Bartlesville, Oklahoma
Provided by Taste of Home
Categories Dinner
Total Time 02 hours 15 minutes
Prep Time 15 minutes
Cook Time 02 hours 00 minutes
Yield 8 servings (2 quarts).
Number Of Ingredients 14
Steps:
- In an oven-safe Dutch oven, brown beef in batches in oil; drain. Return all meat to the pan. Add onions, tomatoes, broth, tapioca, garlic, parsley, salt, pepper and bay leaf. Bring to a boil. , Cover stew and bake at 350° for 1 hour. Stir in carrots, potatoes and celery. Bake, covered, 1 hour longer or until meat and vegetables are tender. Discard bay leaf.
Nutrition Facts : Calories 245 calories, FatContent 10g fat (3g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 751mg sodium, CarbohydrateContent 14g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 24g protein.
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