Jools’s Favourite Beef Stew by Jamie Oliver

Ready in 4 hours
10 review(s) averaging 4.7. 100% would make again

Top-ranked recipe named "Jools’s Favourite Beef Stew by Jamie Oliver"

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Jools goes mad for this stew in the colder months of the year, and the kids love it too. It’s a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.

The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days.

"This was a little different from your normal stew, but perfectly good. I used what root veggies I could find, swapping turnips for the parsnips and sweet potato for the butternut squash. Between the wine and the sweet potatoes, it had kind of a sweet and spicy flavor that was unusual, but delicious. My only complaint was that there wasn't much variety in appearance or texture. I don't know if I'll make it on the regular, but I'll probably make it again once in a while."

- dakotarussell

Ingredients

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olive oil
1 knob butter
1 onion; peeled and chopped
1 • a handful of fresh sage leaves
1 3/4 pounds stewing steak or beef skirt; (800 g) cut into 5cm/2 inch pieces
sea salt and freshly ground black pepper
flour; to dust
2 parsnips; peeled and quartered
4 carrots; peeled and halved
1/2 butternut squash; halved, deseeded and roughly diced
• optional: a handful of Jerusalem artichokes, pee
500 grams small potatoes; (1lb 2oz)
2 tablespoons tomato purée
1/2 bottle red wine
1/2 pint beef or vegetable stock; (285 ml)
zest; (of 1 lemon) finely grated
handful rosemary leaves; picked
1 clove garlic; peeled and finely chopped

Original recipe makes 4

Servings  

Preparation

The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days.

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.

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Calories Per Serving: 1081 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This was a little different from your normal stew, but perfectly good. I used what root veggies I could find, swapping turnips for the parsnips and sweet potato for the butternut squash. Between the wine and the sweet potatoes, it had kind of a sweet and spicy flavor that was unusual, but delicious. My only complaint was that there wasn't much variety in appearance or texture. I don't know if I'll make it on the regular, but I'll probably make it again once in a while.
dakotarussell 10 months ago
When I used the pee it made the stew smell a little rancid.
BigKielbasa 1 year ago
The pee makes all the difference in the world! ;)
betstu2004-temp 1 year ago
Yummy. Smelled great while in the oven. I skipped the parsnips. Would use less lemon zest and rosemary next time.
tgoddeeris 1 year ago
Fabulous recipe can't go wrong with it. It's a winner for all my family dinners :-)
Sheardypants 2 years ago
Absolutely amazing!! Unbelievable!! Definitely the best stew I have ever made or tasted. And my husband loved it as well :)
Carolynanne 2 years ago
Excellent in slow cooker
Suger856 2 years ago
Delicious and pretty easy!
Hatfieldcook 2 years ago
Excellent combination of ingredients,I used a slow cooker on 8hrs low, so it freeded up my day.It's a winner!!!
Bbqbiker 2 years ago
[I posted this recipe.]
tdphillips 5 years ago
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