Jools’s favourite beef stew
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.
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.
• from Jamie’s Dinners
Comments
Sally [Visitor]
Fri 28 Sep 2007 @ 03:17
This was yummo! but really special when the lemon, rosemary and garlic were added.
Antonio 76 [Visitor]
Fri 28 Sep 2007 @ 19:00
will try this recipe since i'm a spezzatino fan
Heather Eagle [Visitor]
Sun 30 Sep 2007 @ 10:11
will make this stew tommorow! It sounds great. My family love this type of food, fast & nutritious.
Luciana [Visitor]
Mon 01 Oct 2007 @ 10:49
i did not put the artichokes as could not find them..the meat tasted good,not dry at all but it needed a bit more flavour so will add some next time i make it.
some ill person [Visitor]
Tue 02 Oct 2007 @ 14:20
thanks for the crap er my school treierd this and a few people were sent home ill and the canteen was shut for a week
Ciara Tanner [Visitor]
Wed 03 Oct 2007 @ 13:02
I use this recipe allthe time, but i also include dumplings for myself. This recipe is gorgeous. Some one has put a comment saying they tried it at school and people were ill, well maybe you didnt cook it right as my family love this stew and we have never had problems before. It is scrummy, the red wine makes all the difference. Why on earth would you use an alcohol based meal in a school. Doesnt make sense. Maybe you should learn tocook and get some common sense. Jamie's recipes are fab. I have one of his books and wouldnt use another chef. The meals are fab and his shows are great.
Maureen Wilson [Visitor]
Wed 03 Oct 2007 @ 16:19
I am having friends round next week will serve this stew as it sounds marvellous. good idea to add dumplings for a cold night.
Pineapple [Visitor]
Thu 04 Oct 2007 @ 19:45
Really really yummi. I cooked this for a dinner party and added safron rice, a salat and good bread. Everyone loooooooooved it!
kim roberts [Visitor]
Mon 08 Oct 2007 @ 20:14
hi I do this all the time its great
jerry [Visitor]
Wed 10 Oct 2007 @ 15:43
Hi All. Have just made this dish using good beef and good wine . Easy to do, great to eat! Our friend.(the ill person) at school should learn the basics of cooking and then do some spelling practice before telling us how bad their mistakes are. Carry on the good work
Lesley [Visitor]
Wed 10 Oct 2007 @ 17:49
Can you tell me how many this recepie is for please?? I have a dinner party for 6 and am trying to quantify amounts - thanks
Anna [Visitor]
Thu 11 Oct 2007 @ 23:14
Hi Lesley
I was wondering the same thing, but I cooked it tonight & I would say it is for 4 people. I had 5 and it was a little light. You'll need a big casserole though, as although it reduces down, it's quite full to begin with.
It was yum though.
I was wondering the same thing, but I cooked it tonight & I would say it is for 4 people. I had 5 and it was a little light. You'll need a big casserole though, as although it reduces down, it's quite full to begin with.
It was yum though.
Bellann [Visitor]
Fri 12 Oct 2007 @ 14:12
Have made this recipe and its fantastic especially on a cold Aussie winter night with lovely crusty bread.
Karen [Visitor]
Fri 12 Oct 2007 @ 17:17
Has anyone tried this in a slow cooker so that it can be ready when you get home from work?
kim [Visitor]
Sun 14 Oct 2007 @ 14:08
yum! yum! Even my little ones eat this then ask for more, hassle free, basic, good food. Great!!
juliet [Visitor]
Sun 14 Oct 2007 @ 19:46
This is definitely our most favourite stew recipe. I usually cook it in my slow cooker and it is so tender and delicious. A brilliant recipe if you are having friends over for dinner. Even my 5 year old daughter, who is not brilliant at eating meat, really enjoys it.
helen [Visitor]
Mon 22 Oct 2007 @ 13:22
I'm thinking of trying this for a dinner party. Has anyone served it with potatoes of some description and veg??
jessica [Visitor]
Fri 26 Oct 2007 @ 18:24
im only 12 but this recipe was yummy __X PLease can any1 tell me were i can find pigeon reciepes of jamies x im a massive fan x
Neil [Visitor]
Mon 29 Oct 2007 @ 19:16
The person who left the comment about serving this dish at a school dinner and it causing some kind of food poisoning is quite obviously a complete fool....I have cooked this many times and it's just great...
fuz [Visitor]
Thu 01 Nov 2007 @ 10:03
Does anybody know what I could use as a substitute for the wine? Normally I'd just leave the alcohol out if its a small amount but this is half a bottle so I'm not sure what that will do to the recipe/flavour.
ioanna [Visitor]
Fri 02 Nov 2007 @ 07:21
Hi everyone,
answering to 'fuz' , try some ginger in order to add this 'picky'sense to this wonderful dish. Although in Greece the weather is still warm ,the recipe (without artichokes)was really GOOD!
answering to 'fuz' , try some ginger in order to add this 'picky'sense to this wonderful dish. Although in Greece the weather is still warm ,the recipe (without artichokes)was really GOOD!
simon [Visitor]
Fri 02 Nov 2007 @ 12:05
hey im a dad of 4 kids and starting to be more adventurous with their food i have just started cooking this meal today but can some tell me how you managed to fit it all in one pot i bought the biggest cassarol dish i could find but had to to leave some to cook on the hob ill let you know if my kids survive my cooking
Anaysubebe [Visitor]
Sat 03 Nov 2007 @ 23:58
Hi everyone,sorry my poor English.
It really take 3 or 4 hours in the oven? Please tell me it's another fast way or what kind of meat did you use. Anyway I'm sure it's worth it.
Ioanna, I see a good idea adding grated ginger.
It really take 3 or 4 hours in the oven? Please tell me it's another fast way or what kind of meat did you use. Anyway I'm sure it's worth it.
Ioanna, I see a good idea adding grated ginger.
Anaysubebe [Visitor]
Sun 04 Nov 2007 @ 00:02
By the way, if somebody correct my mistakes... I know this is not a Grammar forum but thanks a lot!
Simone [Visitor]
Tue 06 Nov 2007 @ 16:11
Hi-Anaysubebe your comment is just fine. You were very successful at getting your question across and that is all that counts! I would say that to leave the meat that long is absolutely neccessary because it makes it really tender and gives it all the time it needs to soak up the glorious flavours.
Don't skimp on time, or you'll land up skimping on flavour and texture too.
Happy cooking everyone.
Don't skimp on time, or you'll land up skimping on flavour and texture too.
Happy cooking everyone.
Kimberlee [Visitor]
Thu 08 Nov 2007 @ 16:44
I love beef stew and cant wait to try Jamies, but everytime i make it, my beef, no matter how long i cook it never is tender..it never falls apart or melts in your mouth. what am i doing wrong??
Sue Woollard [Visitor]
Sun 11 Nov 2007 @ 16:59
Hi Jamie and all.
This stew sounds gorgeous and will try it out this week.
To Kimberlee, cheaper cuts of meat are best cooked long and slow on a low heat, so even 5-6 hours should ensure the meat is falling apart.
I have found it tastes even better if, once cooked, is left to cool in the fridge and then reheated a day or two later, as all the flavours have time to permeate.
Yumm!!
This stew sounds gorgeous and will try it out this week.
To Kimberlee, cheaper cuts of meat are best cooked long and slow on a low heat, so even 5-6 hours should ensure the meat is falling apart.
I have found it tastes even better if, once cooked, is left to cool in the fridge and then reheated a day or two later, as all the flavours have time to permeate.
Yumm!!
Bees [Visitor]
Mon 12 Nov 2007 @ 18:55
stew in the oven!!!! silly Billy
sam [Visitor]
Mon 12 Nov 2007 @ 19:06
this was very easy but so yummy, good job as i made enough for three days, whoops
Kimberlee [Visitor]
Tue 13 Nov 2007 @ 10:08
Thanks Sue. I made it this weekend, and it wasnt falling apart, but it was tender enough. Great comfort food!
Rachel [Visitor]
Tue 13 Nov 2007 @ 16:35
I'm going to try this recipe this weekend and I'd love to add dumplings, but not sure whether I'm supposed to put the dumplings in the stew for the whole cooking time or add them later. I've never made stew before so would anyone care to advise me?!
Vape [Visitor]
Tue 13 Nov 2007 @ 18:50
This was really good. The lemon, rosemary and garic at the end lifts things to a whole new level. A keeper!
MDR [Visitor]
Thu 15 Nov 2007 @ 23:48
I've made this stew 40 times since the book came out and I'm always as impressed with it each time I make it.
Kathy [Visitor]
Fri 16 Nov 2007 @ 16:39
Rachel,
When I add dumplings I make them quite small (about golf-ball size) and put them in about 20 minutes before the end, but I leave the lid off. If you cook them all the time they will be really chewy, and if you leave the lid on they are sometimes too soggy. Good luck!
PS Someone said this dish is best of all if cooked one day and reheated the next. That aplies to every casserole I've ever tried too - twice-cooked rules!
When I add dumplings I make them quite small (about golf-ball size) and put them in about 20 minutes before the end, but I leave the lid off. If you cook them all the time they will be really chewy, and if you leave the lid on they are sometimes too soggy. Good luck!
PS Someone said this dish is best of all if cooked one day and reheated the next. That aplies to every casserole I've ever tried too - twice-cooked rules!
Yafash Jahamii [Visitor]
Mon 19 Nov 2007 @ 20:13
Ah i often cook this for me and my 7 wifes and 2 husbands absolutely delish! mwahhh
Kerry [Visitor]
Tue 20 Nov 2007 @ 21:10
I have only made this stew once and was nervous as I'm not the best stew maker! It was yum! Defo recommend using a good wine to cook with! Jamie is the best! Is it really as nice done in the slow cooker as the oven? I was hoping it is as it would be great to come home from the office with dinner almost done!
katrina [Visitor]
Wed 21 Nov 2007 @ 18:24
I've just finished the washing up after making this stew for dinner.
The kids , me and hubby and grandad loved it. It'll be a regular on our table from now on. Cheers
The kids , me and hubby and grandad loved it. It'll be a regular on our table from now on. Cheers
tory [Visitor]
Wed 21 Nov 2007 @ 19:51
This is by far the best thing I've cooked in ages! Tried it on guests and they loved it! Liquid needs topping up though otherwise would have been a big blob!
Joel Brocklesby [Visitor]
Mon 26 Nov 2007 @ 18:04
Yo Jamie,
Cooking this for my girlfriend tonight. I hope she likes it and a *BIG* glass of red vino to compliment the dish. Thanks buddy.
Cooking this for my girlfriend tonight. I hope she likes it and a *BIG* glass of red vino to compliment the dish. Thanks buddy.
colleen [Visitor]
Fri 30 Nov 2007 @ 14:22
this stew is just out of this world!!!! big glass of wine, crusty bread....heaven!
Brian [Visitor]
Sun 02 Dec 2007 @ 01:33
What a syncophantic site inhabited by Jamie luvvies."some ill person" should know better than dare to criticise the maestro's recipes.
Sophie [Visitor]
Mon 03 Dec 2007 @ 09:02
I don't have a pan that can go on the top of the stove and then in the oven. Will it work if I transfer it to a casserole dish for the oven baking bit?
joe [Visitor]
Mon 03 Dec 2007 @ 10:30
hi all - i made this yesterday with rump steak (3/4 kilo)and it was gorgeous even though i had no artichoke; instead i added sweet potato and inreased the stock - Mmmmmmm!
the other best thing about it was the quick preparation and popping for a drink while it cooked for three hours. cheers!
the other best thing about it was the quick preparation and popping for a drink while it cooked for three hours. cheers!
Mistachesta [Visitor]
Tue 04 Dec 2007 @ 16:24
I made this earlier in the week and accidentally used twice the amount of stock, and didn't have any Sage - however it was still delicious and I felt like having it again the next day... great winter stew. And simple!!
Tony James and Elena [Visitor]
Sat 08 Dec 2007 @ 19:33
James is cutting up the meat and licking his fingers. Is this OK?
Bob [Visitor]
Sat 08 Dec 2007 @ 20:38
I just waited for four hours to eat this having chopped and prepared for at least 30 minutes. It was nice but I had something very similar from Tescos last night. And it took 25 minutes including warming the oven. Oliver, hang your ridiculously happy head in shame.
Bob [Visitor]
Sat 08 Dec 2007 @ 20:40
Ive just realised the tone of my message was rather rude. The meal was delicious. I wouldn't make it again. It was delicious though and I have very little else to do at the moment than wait.
lea prince [Visitor]
Mon 10 Dec 2007 @ 13:42
this shit iz da mac itz propa nice n easy to cook jalie is the don!!!!!!!!!!!!!!!1
lea prince [Visitor]
Mon 10 Dec 2007 @ 13:43
this shit iz da mac itz propa nice n easy to cook jalie is the don!!!!!!!!!!!!!!!1
Jo [Visitor]
Tue 11 Dec 2007 @ 08:13
My small kids love this and ask for it all the time....4 hours cooking is great as its ready to go when we get in from the school run...perfect for a cold night
Karmen [Visitor]
Tue 11 Dec 2007 @ 14:28
awesome, just awesome!
jennifer [Visitor]
Wed 12 Dec 2007 @ 09:51
hey, jamie i think that you are the best cook in the world and your recipes are seriosily cool. i used to watch jamie oliver school dinners and you took a lot of grief from the kids...
Alan [Visitor]
Fri 14 Dec 2007 @ 04:05
Jamie, Once again another fantastic recipe from you. I have not tried it with dumplings which Ciara mentioned so that will be next time. Thanks again
Leonard [Visitor]
Sat 15 Dec 2007 @ 07:27
Why do prats like BOB have to rune such a great site, go do all yor food shopping at Tesco you useless person. We love this dish Jamie !!!
Ciara Tanner [Visitor]
Sun 16 Dec 2007 @ 11:48
This stew just gets better and better for me. The bay leaves always add a nice special touch too. I love putting the dumplings in and jamie olivers recipes are the best. Always wonderful.I am trying to find other recipes form me that i can use in the slow cooker. I do make this recipes in the slow cooker and tastes just as wholesome. Its good to see that everyone loves it except for our little friend who admitted that she poisoned the school.If i was her i would have kept stum about it as she must be very embarrassed right now. To say she is the only one here who did the whole wrong, did she mistake the red wine for poison. The other person in here asked about the amount of wine used here, you dont have to use that amount of wine, just replace the amount you wouldnt use with extra stock or try chickena and vegetable stock, the flavours from the veg and meat will defo compensate.
magicronny [Visitor]
Sun 16 Dec 2007 @ 19:12
Just finished eating it - wonderful comfy food.... and pls add the lemon/garlic/rosemary mix in the end - it's brilliant...
Marian [Visitor]
Mon 17 Dec 2007 @ 12:56
Is the recipe ok for freezing?
Debbi [Visitor]
Tue 18 Dec 2007 @ 11:30
I made this last week and it was unbelievable - the lemon garlic rosemary touch is simple stunning. I live on my own so put a stash in the freezer and it was just as good. Thank you Jamie for your passion and inspiration.
Lisa [Visitor]
Wed 19 Dec 2007 @ 19:18
I have been making this stew for as long as the book has been out and I can honestly say it's the nicest stew EVER!!! It can go in the slow cooker and be cooked whilst you're at work!! Rocking!!!
Trudi [Visitor]
Thu 20 Dec 2007 @ 22:57
Sounds like this is the dish for my family after boxing day but I want to do it in my slow cooker. Can all the ingredients be put in together, raw and then how long does it take to cook? I intend to double the ingredients. I am renowned for my culinary disasters so hoping not to add another to the list!!
Hungry Internationals [Visitor]
Sun 23 Dec 2007 @ 23:42
Hoping I get a quick response.. A group of Uni students.. who are homeless for the holidays- mostly international students.. thought this would be a great meal.. but we don't have a proper casserole or cooking pot that is safe to go in the oven.. can if just be simmered on teh stove for 5 hrs???
Cheers-
Hungry International Uni Students
Cheers-
Hungry International Uni Students
Gemma [Visitor]
Thu 27 Dec 2007 @ 18:43
This stew makes a fantastic meal for a cold winters night. I added some dumplings and plenty of bread to mop up the gravy afterwards!!
Thank you Jamie - looking forward to trying lots more of your recipes.
Thank you Jamie - looking forward to trying lots more of your recipes.
hae young [Visitor]
Fri 28 Dec 2007 @ 17:03
wow ! exactly the same recipe as i saw in the book.
i a little hesitated
whether i should do this.
but i'll give it try.
anyway, do i have to put in any wine or sort of alchols
IMO, wine is just fine for drinking in glass
i a little hesitated
whether i should do this.
but i'll give it try.
anyway, do i have to put in any wine or sort of alchols
IMO, wine is just fine for drinking in glass
Hazel [Visitor]
Sun 30 Dec 2007 @ 12:19
Made it for the first time for a dinner party for 6, so doubled the recipe.
Couldn't get the rosemary, but it was fantastic with parsley lemon and garlic sprinkled over it at the end. Mmmmmmmmmm.... and so easy!
Couldn't get the rosemary, but it was fantastic with parsley lemon and garlic sprinkled over it at the end. Mmmmmmmmmm.... and so easy!
Jess [Visitor]
Thu 03 Jan 2008 @ 21:53
I've done this without wine or stock - just water - and it was still delicious.
ed [Visitor]
Mon 07 Jan 2008 @ 03:17
this was a gr8 dish but i was shiting like a bastard for 2 days
reece [Visitor]
Tue 08 Jan 2008 @ 12:42
this recipe was shit it gave me food poisening
wanker
wanker
cooper d [Visitor]
Tue 08 Jan 2008 @ 12:44
hi jamie i love to cook
laurence [Visitor]
Wed 09 Jan 2008 @ 16:49
I did this with ale instead of wine and doubled it up to feed 8 very comfortably.deeeelicious. think it was close to 6 hours before it was really tender. yum.
Suzanne B [Visitor]
Sat 12 Jan 2008 @ 18:59
I made this for my boyfriend for our anniversary and we both thought it was just amazing. We've since then made it for a little son (9mths) who was mad about it, going for 2nd helping. Thanks Jamie for making me enjoying cooking......
Pats [Visitor]
Mon 14 Jan 2008 @ 11:34
I cook this at the weekend and added dumplings. It tasted absolutely delicious. Loved it - the perfect winter dinner.
lyndsey [Visitor]
Mon 14 Jan 2008 @ 16:17
this recipe sounds so yummy just by reading the comments apart from the school being ill from sum dumb ass who cant cook! defo guner try it
Sheena [Visitor]
Tue 15 Jan 2008 @ 10:50
I've made this stew sooooo many times now, it's amazing! Love to add dumplings too (follow Jamie's recipe in the same book, if you have it). Cheers Jamie, love your approach to food! :o)
mig [Visitor]
Tue 15 Jan 2008 @ 13:35
knicked my friends jamie oliver dinners book and cooked up Jools' fav stew. . . have to agree, it was yummy. Even my youngest daughter loved it and she regards this type of food, 'granny food' and doesn't usually have anything with lemon but kept adding the topping! Thanks Jamie
Super Sceptic Forum Investigator [Visitor]
Wed 16 Jan 2008 @ 08:33
No doubt some of these comments were written by Jamie himself pretending to be other people to make himself look good(these sort of things happen on the net). Anyways, how much is a "knob" of butter? A spoonful?
Cathy [Visitor]
Thu 17 Jan 2008 @ 03:06
HI, Can someone please suggest the type of wine I should be using for this stew? I'm a little unsure when it comes to cooking with alcohol. Thanks!
evelyn-g [Visitor]
Sat 19 Jan 2008 @ 00:33
Does the alchohol in the wine burn off during the cooking process? and also can anyone please give me a recipie for dumplings. I'm a complete novice at cooking and this will be the first time that I will have tried this recipe - wish me luck!!
maud [Visitor]
Sat 19 Jan 2008 @ 13:15
Yes, the alcohol evaporates. And a recipe can't "give you food poisoning", you obviously did something wrong during the preparation.
Any red wine of reasonable quality will do.
It is ludicrous to suggest that the comments written here are not genuine; do you honestly think that Jamie even has time for that??
Any red wine of reasonable quality will do.
It is ludicrous to suggest that the comments written here are not genuine; do you honestly think that Jamie even has time for that??
Wendy [Visitor]
Sat 19 Jan 2008 @ 22:39
For the dills who were ill.... It is absolutely impossible for a 'recipe' to give you food poinoning. The only way you would have food poisononing is from unsafe food handling - ie. dirty hands, dirty bench, cross-contamination of foods from lack of cleaning surfaces, from your food being stored at the wrong temperature, being left out of the fridge for long periods of time, allowing bacteria to multiply, etc etc. Perhaps you served your stew with rice that had been left out of the fridge for too long. In fact you may have eaten anything in the previous 3 days that made you ill. To blame a recipe is absolute stupidity. Get a life!
Markey Chef [Visitor]
Sun 20 Jan 2008 @ 18:54
Food poisoning is down to prep and food quality. The first comment was written by a kid who is not happy about having to eat healthily no doubt. MacDonald’s being a favorite of his I would have guessed.
As usual Jamie came up Trumps. I truly commended him for cracking on and delivery passionate, good recipes to us and trying to make the country eat better. Kids need a good start in life and you can’t absorb what you need when you are being slowly destroyed from the inside out. Parents feeding kids burgers through school play ground railings is a disgrace. I hope they are just naive and just don’t know any better as it can be changed rather than them not wanting their kids to do better than they have. If they honestly think that “that type of food never did me any harm”, take a look in the mirror. Run and marathons lately, great at sports? achiever? More likely ran for a bus (at a push on the way to the doctors).
This recipe is great a came out really well as always.
Crack on Jamie, you’re a living legend!
As usual Jamie came up Trumps. I truly commended him for cracking on and delivery passionate, good recipes to us and trying to make the country eat better. Kids need a good start in life and you can’t absorb what you need when you are being slowly destroyed from the inside out. Parents feeding kids burgers through school play ground railings is a disgrace. I hope they are just naive and just don’t know any better as it can be changed rather than them not wanting their kids to do better than they have. If they honestly think that “that type of food never did me any harm”, take a look in the mirror. Run and marathons lately, great at sports? achiever? More likely ran for a bus (at a push on the way to the doctors).
This recipe is great a came out really well as always.
Crack on Jamie, you’re a living legend!
JoaquinsGirly [Visitor]
Mon 21 Jan 2008 @ 12:29
I've just made this but tweaked it, hope Jamie doesn't shout at me for doing so **blush** I've used different (but boring veg) and instead of wine, I'm using Guinness. Going to top it with french bread and gruyere cheese at the end.
Will let you know how it tastes later.
Will let you know how it tastes later.
Heather A [Visitor]
Sat 26 Jan 2008 @ 13:59
I am going shopping to buy the ingredients for the stew ( for Sunday lunch) it sounds just what my hubby would like!!! I will let you know his comments .Cheers
jaszy [Visitor]
Sun 03 Feb 2008 @ 21:13
It is Super Bowl Sunday here in Oregon. Jool's stew is creating more interest than the upcoming game.
food_fool [Visitor]
Sat 09 Feb 2008 @ 21:51
Just tried this stew tonight, it is delicious. What a great taste, I split the meat between beef and lamb. And there is plenty for lunch this week
Privateb [Visitor]
Mon 11 Feb 2008 @ 11:10
Can some one tell me which of Jamies books this recipe is in please?
Faye [Visitor]
Sat 16 Feb 2008 @ 19:38
this dish is very easy to cook because i cooked it with my auntie and it came out ok and im 13 years old we used different vegetables we just did carrots, potatoes and parsnips.
i think maybe do one with different meat like lamb or somethink
i will make it agen but less wine and more stock cubes.
faye
i think maybe do one with different meat like lamb or somethink
i will make it agen but less wine and more stock cubes.
faye
Kev [Visitor]
Sun 17 Feb 2008 @ 12:33
Bought the book and tried this recipe, being a complete egg and chip man, thought id give it a go. Came out really well. Great taste and went down a treat with the girlfreind Now going to try some of the others.
Kev
Kev
Anna [Visitor]
Sun 17 Feb 2008 @ 20:28
What a cracking stew, so so tasty...plenty left for lunch this week..can't wait to have it again and again...
mr sweary [Visitor]
Mon 18 Feb 2008 @ 10:19
cop! bitch! cop bitch muthafucker!
Sarah [Visitor]
Wed 20 Feb 2008 @ 15:35
Love this recipe, use it regularly but I leave off the garlic, rosemary and lemon at the end as it didn't go down well with hubby and the kids!
Emma [Visitor]
Thu 21 Feb 2008 @ 20:47
Dee-licious! I wanted to make a beef stew and searched the internet for recipes - after reading the comments on this one i thought I would give it a go - and YUM! This is the first stew I have ever made and what a success it has been! Really delicious, full of flavour, and the rosemary/lemon/garlic at the end really makes it something special. Boyfriend loved it too. I will be telling everyone to make it. You need a huge casserole dish though - I had to split it into two.
Helen [Visitor]
Thu 21 Feb 2008 @ 22:13
Haven't tried this yet, but looks great. Won't be using the jerusalem artichokes though, as they are apparently well known for causing really bad wind in some people - could be that's the problem which is making people think there's something wrong with the recipe rather than any poor food hygiene. I say apparently well known as I didn't find this out until after I had a very uncomfortable sleepless night - might be worth a health-warning on the recipe Jamie?
Lorna [Visitor]
Sun 02 Mar 2008 @ 19:07
this was amazing. My husband loved it and it really was simple to make, the lemon and garlic at the end was worth the extra prep. I didnt have sage and did perhaps cook too long as the sauce was pretty much gone, but it still tasted really rich and sweet. Will be cooking again next week!
Helen M [Visitor]
Mon 03 Mar 2008 @ 10:00
This is a great recipe. Very straightforward to make and fantastic results every time. Loved by everyone who eats it. Try it with sweet potato in. Tip - Use a big casserole dish - there's lots of it!
Vicky [Visitor]
Mon 03 Mar 2008 @ 22:19
I have made this receipe several times in the oven and using a slow cooker. I must admit I do like the slow cooker the best I put it on a low setting and let it cook for 6hrs What a lovely meal to come home too after a heavy day at work. Jamie you are a genious Keep up the good work and by the way concraats on your new restrant in Newquay fantastic night had by all and of course fantastic food.
Jane [Visitor]
Sun 09 Mar 2008 @ 11:49
Fantastic food! I made this with the cheapest red wine I could fine as I didn't want to waste money on wine I wasn't going to drink! Bt, I think it would have been better if the wine was better too....anyone else think so? I'd add a litle less lemon next time too but overall it was an amazing dish. I'll def do it again! Well done Jamie - genius!!!!
Ali [Visitor]
Wed 12 Mar 2008 @ 13:20
I'm just about to make this stew for the second time. I didn't get round to putting the ginger in first time but it was still delicious. It lasted 3 nights and my fussy eating one year old adored it! Complete success!
evafromholland [Visitor]
Sat 15 Mar 2008 @ 09:00
We had a dinner party for some elderly (70+) family members a couple of weeks ago, and since they are not really the adventurous types we tried this dish and guess what: everything completely gone...absolutely nothing left! So i guess they liked it too! (me too by the way! :-)) - the great thing is you can make it ahead of time, put it in the oven and enjoy it all together without someone running on and off to the kitchen!
JOOLES [Visitor]
Wed 26 Mar 2008 @ 16:33
Hi there,
After reading all the comments here im just gonna have to give this a go! It looks and sounds yum. It will be my turn to cook on Sunday, (my fella and i cook on alternate nights, it works well) So will cook this for lunch, it can be cooking while we go for a few bevvys then come home to this - heaven - Thankyou yet again Jamie u r a star xx
After reading all the comments here im just gonna have to give this a go! It looks and sounds yum. It will be my turn to cook on Sunday, (my fella and i cook on alternate nights, it works well) So will cook this for lunch, it can be cooking while we go for a few bevvys then come home to this - heaven - Thankyou yet again Jamie u r a star xx
Delly [Visitor]
Wed 02 Apr 2008 @ 10:31
Hi just wondering if anyone has tried it by not browning the meat like jamie says? I always brown my meat but i'm not going to tonight :D
matt cheltenham [Visitor]
Wed 09 Apr 2008 @ 11:22
Cooked this on Monday, without the artichokes and loved it with just some french bread and butter. With the left overs I had it again on Tuesday night in a large yorkshire pud I made... was better on day two. Yum yum. Don't leave out the Garlic and lemon, its the USP... I used dried rosemary(all I had), extra virgin olive oil with the garlic and lemon vest, perfect!!
fallover [Visitor]
Thu 10 Apr 2008 @ 15:07
This casserole ROCKS. Big time. Lovin it. Have made it 5 times now. I use sweet potatoes instead of jerusalem artichokes, as my quest to find the latter continues. The smell of it cooking makes me dribble n drool. And yes, the sprinkling of the rosemary, garlic and lemon zest makes me want to make love to my own underpants.
Bethm29 [Visitor]
Sat 03 May 2008 @ 11:34
This stew was Bootiful!
Managed to get 6 portions out of this served with organic crusty bread.
The lemon, rosemary & garlic seasoning just topped the whole dish off MWAH!
Managed to get 6 portions out of this served with organic crusty bread.
The lemon, rosemary & garlic seasoning just topped the whole dish off MWAH!
Dickie Manlove [Visitor]
Tue 06 May 2008 @ 16:44
I want to say a big thank you to Jamie for not only nourishing us with culinary ideas (as if that is not enough) but also his love and warmth which radiates through our television every time he is on…praise the lord to that!
His wife Jules is a very lucky lady indeed, I wouldn’t say no. Just one question really…does anyone know if you can cook this dish using pureed vegetables? And if so does it still taste great or does it lose something in the blending? I only ask I want to make it for my wife Laura as a sort of sorry present as she recently sustained a broken jaw and as such can not eat solids at the moment. It’s now been a week since the ‘misunderstanding’ so I am hoping that she has had time to reflect and returns home.
When she does return I thought ‘What better way to welcome her home than a bowl of Jamie’s steaming stew?”. After all it was her bad mouthing lovely Jamie that started the drunken fight so it seems fitting that he should bring us both back together.
Thanks in advance for any replies (I hope there are many) I’ve got to go as Jamie is on UK living in 10 minutes….Bye…Dickie.
His wife Jules is a very lucky lady indeed, I wouldn’t say no. Just one question really…does anyone know if you can cook this dish using pureed vegetables? And if so does it still taste great or does it lose something in the blending? I only ask I want to make it for my wife Laura as a sort of sorry present as she recently sustained a broken jaw and as such can not eat solids at the moment. It’s now been a week since the ‘misunderstanding’ so I am hoping that she has had time to reflect and returns home.
When she does return I thought ‘What better way to welcome her home than a bowl of Jamie’s steaming stew?”. After all it was her bad mouthing lovely Jamie that started the drunken fight so it seems fitting that he should bring us both back together.
Thanks in advance for any replies (I hope there are many) I’ve got to go as Jamie is on UK living in 10 minutes….Bye…Dickie.
stew_head [Visitor]
Thu 15 May 2008 @ 21:31
Tasted like baked shite.Smelled like dog turd and vomit
stew_head [Visitor]
Thu 15 May 2008 @ 21:34
Jamie oliver needs a bib or one of those surgeon masks because he dribbles and spits when he talks.
stew_head [Visitor]
Thu 15 May 2008 @ 21:35
i know i dont want to eat his slobber!!!
stew_head [Visitor]
Thu 15 May 2008 @ 21:38
Jamie ever thought about changing your job? U could be a footballer the way you dribble!
stew_head [Visitor]
Thu 15 May 2008 @ 21:43
o o
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stew_head [Visitor]
Thu 15 May 2008 @ 21:45
The previous message was a picture done on tghe keyboard of jamie slobbering......remind you of piccaso?
rate
2224 votesingredients
• olive oil
• a knob of butter
• 1 onion, peeled and chopped
• a handful of fresh sage leaves
• 800g/1¾lb stewing steak or beef skirt, 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
• ½ a butternut squash, halved, deseeded and roughly diced
• optional: a handful of Jerusalem artichokes, peeled and halved
• 500g/1lb 2oz small potatoes
• 2 tablespoons tomato purée
• ½ a bottle of red wine
• 285ml/½ pint beef or vegetable stock
• zest of 1 lemon, finely grated
• a handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely chopped
• a knob of butter
• 1 onion, peeled and chopped
• a handful of fresh sage leaves
• 800g/1¾lb stewing steak or beef skirt, 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
• ½ a butternut squash, halved, deseeded and roughly diced
• optional: a handful of Jerusalem artichokes, peeled and halved
• 500g/1lb 2oz small potatoes
• 2 tablespoons tomato purée
• ½ a bottle of red wine
• 285ml/½ pint beef or vegetable stock
• zest of 1 lemon, finely grated
• a handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely chopped
