Jamie Oliver

Jools’s favourite beef stew

With butternut squash, spuds and artichokes

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Jools’s favourite beef stew

Serves 4
Cooks In3H 35M
DifficultySuper easy
Nutrition per serving
  • Calories
    645
    32%
  • Fat
    19.4g
    28%
  • Saturates
    6.7g
    34%
  • Protein
    52.6g
    116%
  • Carbs
    46.5g
    18%
  • Salt
    1.97g
    33%
  • Fibre
    11g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Jamie's Dinners
recipe adapted from

Jamie's Dinners

Nutrition per serving
  • Calories
    645
    32%
  • Fat
    19.4g
    28%
  • Saturates
    6.7g
    34%
  • Protein
    52.6g
    116%
  • Carbs
    46.5g
    18%
  • Salt
    1.97g
    33%
  • Fibre
    11g
    -

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

  • olive oil
  • 1 knob butter
  • 1 onion , peeled and chopped
  • 1 handful fresh sage leaves
  • 800 g quality stewing steak or beef skirt , cut into 5cm pieces
  • sea salt
  • freshly ground black pepper
  • flour , to dust
  • 2 parsnips , peeled and quartered
  • 4 carrots , peeled and halved
  • ½ butternut squash , halved, deseeded and roughly diced
  • 1 handful Jerusalem artichokes , peeled and halved, optional
  • 500 g small potatoes
  • 2 tablespoons tomato purée
  • ½ bottle red wine
  • 285 ml organic beef or vegetable stock
  • 1 lemon , finely grated zest of
  • 1 handful rosemary , leaves picked
  • 1 clove garlic , peeled and finely chopped
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Method

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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