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jools’s favourite beef stew

main courses
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

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ingredients

• 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

user comments

192 comments

1. KiRSTY D© Sun 31 Jan 2010 @ 06:19 Heyy!
Haha well judging by the amount of comments on this dish I'm not the only one who thought it was great. I made it on Wednesday and everyone went mad for it! The rosemary, lemon, and garlic was just perfect to go with.
I couldn't find the butternut squash or the Jerusalem artichokes. I will definitely be making this stew again and when I do I will be sure to put every ingredient :)

Great meal!
God Bless,

Lil Chef in NZ :D

2. Marilyn Tue 26 Jan 2010 @ 01:48 I am about to try this recipe in a few days, and would like to know how many it serves. There will be 8 people to serve. Also, what is a "knob' of butter? And how much is a handful of sage leaves and rosemary leaves? With so many positive comments on this recipe, I am anxious to try it!

3. KayC Fri 08 Jan 2010 @ 23:22 this turned out really well, was just delicious! served with hot bread and red. Cooked for 4 hours in the slow cooker and the smell had the whole family drooling! I took out a couple of potatoes and puried them then stirred them into the sauce half an hour before the end which really beefed it up, a little of the sauce left over was added to my pasta sauce the next day, fantastic! great for this weather, thanks Jamie x

4. Gilf-Vancouver Sat 17 Oct 2009 @ 23:27 This was totally awesome. Love your recipes, they are simple,honest and wholesome!
Keep up the good work
Cheers from Canada

5. BeckyMcK Sun 27 Sep 2009 @ 22:01 Living in Peru, 4 months pregnant with a 18 month old toddler, I was craving something hearty & British. Made this & my toddler & I LOVED it. The meat just fell apart and my fussy daughter who normally is very picky about meat, ate loads. My husband also enjoyed it after a hard session at footie training. Cheers Jamie x

6. billie jean Thu 02 Jul 2009 @ 06:06 hi. how many ppl can eat this? wat do you mean by seasoned flour? regards.

7. Gill Mon 01 Jun 2009 @ 04:06 Hi from wintery New Zealand too! Just made this in a crockpot.. delicious smells in the kitchen all day long :-)

8. Rosemary Sun 31 May 2009 @ 01:45 how many people are the recipes for? I was looking particularly at Jools stew
thanks

9. Susie Wed 27 May 2009 @ 03:41 Greetings from New Zealand. We've been making this for ages and it's one of our absolute faves... and it even has it's "own" humungous casserole dish. I'm so pleased winter's here again so we can tuck in. YUMMMMMM! :)

10. MARK & GINNY Mon 18 May 2009 @ 19:19 10/10 Fantastic best ever stew yum yum !

11. Riaan Sat 16 May 2009 @ 16:11 Thanks for yet another winner. As we say here in South Africa, "Baie lekker!"

12. Jo Wed 13 May 2009 @ 13:39 Yummy yummy in my tummy!!! This was delicious....I totally impressed myself!!!

13. Tony Lowe Sat 11 Apr 2009 @ 17:05 This tasted absolutely fantastic.. loved it! .. The lemon, rosemary and garlic at the end is a master stroke!

14. dan Tue 31 Mar 2009 @ 16:55 i like adding smoked bacon in with my stew, with the beef. gives a really nice smokey taste

15. Jenni Sun 08 Mar 2009 @ 13:02 I have never made a stew before but this was devine......will be making it again soon!

16. *L* Sat 21 Feb 2009 @ 20:40 This was unbelievably scrummy, my family of five had seconds and were fighting for thirds ( even the kids ) !

17. *L* Sat 21 Feb 2009 @ 20:38 This was unbelievably scrummy, my family of five had second's and were fighting for third's ( even the kids ) !

18. carlos Tue 17 Feb 2009 @ 14:07 Hi Jamie, this recipe is a number [ NUMERO UNO] as we said in my country,Spain. Well done and keep on cooking the way you do.
Good luck. Carlos.

19. ryan Jones Mon 16 Feb 2009 @ 09:42 beautiful

20. Fish Sun 15 Feb 2009 @ 18:53 Absolutely wicked, have made this three times now but the only suggestion I recommend is to use 1 pint of stock. 285ml just isn't enough.
Top tucker, nice one Jamie

21. Carol Parmenter Sun 08 Feb 2009 @ 19:07 This was the first time that I've made this stew, but it won't be the last it was delicious. Must try some more recipes. Thank you

22. Sam Thu 05 Feb 2009 @ 21:39 I made this last week for friends and it was one of the easiest and tastiest dishes I have ever tried. Just wondered if anyone had a good substitute for the butternut squash?

23. Keith Thomas Wed 04 Feb 2009 @ 00:50 made this last week
been told i must make it again this week
a hit alround in my house

24. Gale Tue 03 Feb 2009 @ 09:23 Yet again Mr Oliver another delicious dish, i love the honesty in your cooking really heart warming, this stew is pukka (as you would say) and all 6 plates were more or less licked clean ! I love the Lemon, Garlic and Rosemary just finished it off beautifully, i can see this being a family favourite for many years to come. THANK YOU.

25. Pascale Mon 02 Feb 2009 @ 19:31 If today isn't stew day I don't know when is. But if the snow holds we'll need a recipe for fox stew Jamie.

26. Roz 26 Mon 02 Feb 2009 @ 15:05 Wow, the smell coming from the kitchen is AMAZING!!!!
Eating this infront of the fire later with snow outside, you don't get much better than that!!!

27. mIKe cAIn Mon 02 Feb 2009 @ 14:04 well onto this mr oliver, got no work on so treked out in the snow, got the ingredients in and im cooking up a storm, its smelling fantastic in the kitchen, cheers for the recipe man, looking forward to this one, tonights gonna be a night!

mIKe

28. Gale Mon 02 Feb 2009 @ 10:41 As this is the worst weather we have had in 18 years, i feel the family need a good hearty meal for later on after plenty of snow ball fights and judging by the comments this has to be the one! I will definatley post our comments after the feast, can't wait to try it infact my mouth is now watering......:)

29. jillywalk Mon 02 Feb 2009 @ 04:21 two feet of snow in my backyard...still, I took the shovel and went out to dig out a hole in my sage ...pulled out a bunch and treked back to the kitchen. I learned this a few years ago at Christmas when I wanted some sage for the dressing. the leaves are just as they were in the fall pretty well and they are as wonderful as ever. I used Yukon Gold potatos cut in chunks and I added some porcini. Chianti was my choice of wine. I didn't have rosemary but did have fresh flat leaved parsley...prefer lime so that was the substitute with the garlic at the end. It was delicious with a lettuce and avocado/manderin orange salad and crusty loaf....and the rest of the Chianti of course! It is a freezing February 1st here in Canada....that was some stew!

30. Kev in Winchester Fri 30 Jan 2009 @ 13:24 I've been making this one for about 3 years now, Jamie's original recipie can easily be tweaked for personal preferences. My young family and I yam this up every time. Delicious.
My favourite bit at sprinkling the lemon zest and garlic on at the end. This recipie is imprinted on my brain i've made it so many times....!

31. Megan Thu 29 Jan 2009 @ 07:12 Thanks for the great recipe but I have a small prob my local grocery store does not sell fresh herbs like the ones you have suggested. Is there another alternative?

32. mark Mon 26 Jan 2009 @ 20:38 made for a crowd of people. everyone enjoyed it.the best beef stew ever?

33. Andrei Mon 26 Jan 2009 @ 07:13 This was very tasty, but I'd make a few small variations:

1. I'd still fry beef a bit before stewing, it adds more "meaty" flavor to the dish, IMHO.

2. I'd throw in a bit of garlic, maybe a clove or two.

3. Playing with aromatic herbs -- replacing sage with thyme or rosemary, maybe even a mixture of 2-3 herbs can also further enhance the flavor.

34. Adam Sun 25 Jan 2009 @ 12:21 I've been making this for a few months now Jamie (minus the rosemary in the garnish - don't think it works) and I've been totally thrilled by the results. Cheers for the brilliant recipe.

Just about to go out now and get more ingredients for dinner :)

Thanks fella

35. Fingers Wed 21 Jan 2009 @ 19:16 It smelt so good while it was in the oven I thought bugger the 3/4 hour wait so took the lid of and tasted it half way through....

Verdict: STUNNING!

36. kelly-louise Tue 20 Jan 2009 @ 17:08 sounds really yummy, i love to cook but unfortunately i recently moved to an area that is scares on its good cooking ingredient's so im usually stuck and limited on trying to make things, for one my grocery store dose not sell fresh herb's do you think i could get away with pots of herbs for this recipe?

37. James Mon 19 Jan 2009 @ 17:41 I love this stew. I make it all the time, so often I don't need to refer to the recipe any more! Everyone who tries it loves it. I tend to add beans - harricot or butterbeans, and whatever veg I have to hand. Great food.

38. Graham Kerr Sun 18 Jan 2009 @ 18:41 Lovely!

Made it this afternoon for the wife, kids and the in-laws who were coming for tea.

a big hit with all - it was delicious!

39. NeeeNeee Fri 16 Jan 2009 @ 18:51 I love Jamie's recipes but I was pretty disappointed with this one. It's tasty but just missing something, sob...

40. Steve Fri 16 Jan 2009 @ 12:08 Sara - butternut is possible to peel when raw...just cut the skin off. When making a stew or whenever cooking butternut I always remove the skin.

41. Koi Thu 15 Jan 2009 @ 22:06 peel the butternut squash skin too

42. Sara Tue 13 Jan 2009 @ 21:38 I'm just starting to make this stew.....the butternut squash skin is impossible to eat but Jamie says nothing about peeling it and its impossible to peel raw anyway isn't it??

43. angel Thu 08 Jan 2009 @ 23:15 i love this stew in my show cooker.its the best stew i have ever had.

44. Mel Wed 07 Jan 2009 @ 14:40 Yummy yummy yummy I've got love in my tummy...no wait...it's Jamies' beef stew!
Top recipe that's a crowd pleaser. Pass this one on.

45. Jason Tue 06 Jan 2009 @ 16:33 Jamie - superb recipe, it's in the oven now and smells devine. A real winter warmer for sure! Keep em coming son!

46. Trudy Tue 06 Jan 2009 @ 08:05 I read this recipe, and thought it sounds very yummy. I can't wait to cook it, and hope that the fussy eaters in my house eat it!

47. DennyD Tue 06 Jan 2009 @ 02:59 My wife is a very,very picky eater. Despite that, she absolutely loved this stew. She even went back for seconds!! Though I also thought it was great, what really impressed me was how EASY it was to throw together. Not having to brown the meat makes a big difference, not to mention no greasy splatters to deal with. The wife says this ones a "keeper" and I have to agree.

48. Johana Sun 04 Jan 2009 @ 10:26 This was just jmielicious!! thanks for the tip, the smell of it was just mouth watering, and the taste of the lemon and the squash was really yummy... don't be afraid of the lemon!!!

49. Lisa Harriman Sat 03 Jan 2009 @ 18:34 I watched my dad make this over Christmas 09 and it tasted fanatstic Jamie, thank you so much. Happy New Year Bee - happy new year all.

50. Katherine Wed 31 Dec 2008 @ 11:05 Really want to make this recipe for a casual dinner party but can't see where it says how many it serves! Could someone tell me who has made the recipe before?

51. Phaedra Tue 30 Dec 2008 @ 14:56 Delicious! I cooked this yesterday for my mum and dad, and they loved it so much they even took a second and third helping. I will definately make this dish again. I have just translated it in Dutch for my mom, who wants to keep the recipe.

52. Ali Fri 26 Dec 2008 @ 09:41 I love this stew! We are having family round for boxing day dinner, and I have been asked to make this agin by the kids! This is now in my own cookbook, and gets made once a month, I freeze lots of it, and we have it for dinner once a week. I just do it in a massive heavy based pan on the stove, although I don't add the potato, as I find the liquid evaporates more than in the oven. You do need to be about to stir it every half an hour, and if the potato is in it it alll breaks up, so I serve it with mashed potato, and puff pastry! Amazing, thanks :)

53. Anna Mon 22 Dec 2008 @ 20:59 I dont have a casserole dish either, well not one that is big enough. I have just tried every supermarket, next and argos to find a suitable dish with no luck...maybe something to do with Christmas being so close! So, i bought a large saucepan with a glass lid from ASDA. Its a non stick hard anadised aluminium pan, can this be used in the oven minus the lid? Help me please I have all the ingredients and am ready to go!

54. Sarah Mon 22 Dec 2008 @ 20:47 This was delicious, I fried the sage and onion, tossed the meat in flour and then put all the ingredients into a slow cooker and let it cook during the day. Even my fussy child had two helpings! Will definitely be doing this again!

55. funkysPAM Tue 16 Dec 2008 @ 09:05 Sounds really good!

I woke up thinking of stew... only problem is that I don't have an oven right now.
Couldn't I just let this simmer on the stove in my casserole pan for a couple of hours?

56. jo pink Mon 15 Dec 2008 @ 17:35 I made this for myself and my boyfriend, as he said he was not keen on stew, but i told him he may have had it in the past,and there had not been enough flavour added, just bear with me and give it ago
We both loved it, really really tasty winter warmer, and worth the 3 hour wait, i do think you need to give it 3 hours of slow cooking to really release all those wonderfull flavours, i fell in love with sage that night, what a fab herb !!!
I did add herb dumpling which was fab, i will pass this on,its too good to keep to myself.easy peasy dinner, thank you for sharing it.

jo

57. stephen Sun 14 Dec 2008 @ 20:21 Amazing ,the whole family including my sister who is a cook was gob smacked .It was so easy to make and the results and comments were very flattering to say the least Jamie you da man and that what makes you Just one of the boys .COOKING MADE SIMPLE .KEEP THEM COMING MATE .ALL THE BEST,YOUR SCOTTISH FAN CLUB .

58. Naughty Nige Mon 01 Dec 2008 @ 12:37 I am a big lad, a airport baggage handler, about to be made redundant. I love cooking and your style is great.
How about you come to me for dinner and I'll cook you something very, very, special. No charge! just good grub and lots of laughter. The kids and the boss would love to see how you could fit into our kitchen, its tiny, but hey! its not the size its the quality. Proper 'Geordie' food.

59. Pauline Wed 26 Nov 2008 @ 10:33 Reading the above recipe for beef stew reminds me of the wonderful aromatic stew my mum used to make. She never browned the meat first either. She used meat,onion,garlic,turnips,swede , leeks, carrots and Pearl barley ! it was so wonderful. I make it for my husband and he loves it with herby dumplings. True comfort food !

60. cheeset Wed 19 Nov 2008 @ 12:10 Thank you Jamie
I made this last night and it was FAB! My hubby and kids are such a nightmare -my son doesn't like veg in any kind of sauce, my daughter doesn't like food/mealtime in general and my hubby only likes Asparagus as a veg. Last night they ate this all up without any kind of drama and no complaints! An absolute miracle!

I didn't add the garlic or the lemon at the end as I didn't want to push my luck and it was still tasty.

61. Dave Mon 17 Nov 2008 @ 20:30 It needed cooking a lot longer than 4 hours for me.

I ended up cooking it for 5 hours, freezing it and reheating/cooking for another 4 and it it was superb. But only when the meat and veg and evaporation had taken away all the liquid.

The flavour then really was gorgeous, but had I eaten it after the 4 hours I would not have cooked it again.

62. Lisl Sat 15 Nov 2008 @ 20:53 Hi Jamie..
I'm from Germany and I saw you on ZDF's TV-Programm "Wetten, dass..."
I think your recipes are really great!

63. Amanda Sat 15 Nov 2008 @ 16:07 Made this for dinner last night served with fresh warm rolls. Yummy! Left out the parsnips because I hate them! The dish was absolutely gorgeous. Agree with the others, lemon/rosemary/garlic combination really makes it! Definitely needs at least 3 hours. Will be making again.

64. Edith Pashley Thu 13 Nov 2008 @ 15:35 wow!!!! absolutely divine . Thanks very much Jamie

65. Erica Sun 09 Nov 2008 @ 21:58 My son got me to make this from his recipe book when I was visiting. I liked it so much that I now make it at home and my friends are getting the recipe too. Love the rosemary/lemon/garlic thing-excellent

66. lady raygun Sun 09 Nov 2008 @ 16:23 I used this recipe as the basis for a beef and ale stew, substituting aubergines and courgettes instead of some of the other veg, and using bay and mixed herbs instead of sage and rosemary. Cooked up a treat! The lemon and garlic adds a really delicious twist.

I am baffled by the comments though - some seem to be missing. Surely they haven't been censored? ;-)

67. Carolin Sat 08 Nov 2008 @ 21:23 Was looking for a beef stew recipe on the internet, this was the first one that came up. Won't even bother looking for anything else - this sounds too good to be true, especially the non-browning the meat bit.... I'm a staunch believer in pre-browning, but am more than willing to give Jamie the benefit of the doubt. My mouth is watering already! Will now go and put some lovely bread on for tomorrow... mmmmmh.

68. TournesolKate Mon 20 Oct 2008 @ 16:46 Yum, Yum and triple YUM!!
Delicious.

69. Lol Whibley Sat 18 Oct 2008 @ 18:04 just doing this with a good hobgoblin beer and some ruby port. Needs must when there's only oddments sat at the back of the booze cupboard! think it'll work.

70. Ungie Sat 18 Oct 2008 @ 13:21 Just bought a nice piece of skirt from my local farm shop. Looked online for a nice recipe and I think this is it!! J.O for PM!!

71. daile Thu 16 Oct 2008 @ 16:24 making this stew for first time today, smells lovely. cant wait to taste, going to add dumplings as well........let you know..if yum sure it is....!!!!

72. Skip Wed 15 Oct 2008 @ 16:31 Work from home so stuck it all together at lunch and it's been cooking for the last couple of hours..... The smell is making it's way upstairs to my little office screaming "EAT ME, EAT ME, EAT ME". Can't wait to get stuck in.. Cheers!

73. Rachael Wed 15 Oct 2008 @ 15:44 Absolutley delicious!!!! compliments from the whole family. Very simple to prepare, and it cooked in about 2 and half hours, mind you, that was using my new all singing and dancing casserole pan.... now about to purchase the book, for more surperb recipes...........

74. em Fri 10 Oct 2008 @ 20:40 does anyone know how many people this recipe serves? i want to make it for a dinner party for 22 people...

75. Sasa Thu 09 Oct 2008 @ 07:54 can i share this recipe with my 10 month baby....will the alcolhol evaporate at the low cooking temp?

76. Mel from Oz Thu 09 Oct 2008 @ 04:48 I'm cooking this for the first time today.

Its been in the oven for an hour, and it smells pukka, lovely jubbly and any other Jamie-ism you can think of. Wow, its only 3.00 pm and my taste buds are watering already.

I hope my fussy kids will love it as much as I know I'm going to!

77. dizzywoo Wed 08 Oct 2008 @ 10:33 ABSOLUTE WOW
cooked this last nite and it was amazing!!! it even looked like it does in the picture!!!
not a red wine drinker so dont usually cook with wine but i tried it and enjoyed it!!!

78. randall Wed 08 Oct 2008 @ 09:53 ello sunshine. mine dint turn out so god

79. Mara Mon 06 Oct 2008 @ 17:02 Just wanted to note that in addition to being delicious, this recipe freezes up a treat and improves with age. I tend to make as much of it as will fit in my largest casserole pan (adding more veggies if they fit) and then freeze double, single, and child sized portions for future use.

80. faye Thu 02 Oct 2008 @ 21:49 Hi Jamie
Best Chef ever - wish you lived over here ( NZ )
would love to watch you live -

faye

81. Joan Thu 02 Oct 2008 @ 19:30 This came out really well. The only question I had before I began is, what kind of red wine to use. I would imagine the results are slight different depending what you use. What's great is using jerusalem arties - I never know what to use them in and now I do. Awesome.

82. hambo Fri 12 Sep 2008 @ 20:46 just read that, seriously if that's real you have problems...

83. Madame Resin Mon 08 Sep 2008 @ 10:46 I made this stew the other day and it was fantastic and yummy!! I suprised my partner who is a chef and who never lets me in the kitchen so as he came home from work on Saturday he was suprised!!!! He loved it and then suggested that when we have family over next that i should cook this stew!!! so thank you Jamie my partner trusts me in the kitchen now!!!! :-)

84. Pink Poppy Sat 06 Sep 2008 @ 19:05 Vikki you have answered my question on doing this stew in the slow cooker.

Thanks

85. Pink Poppy Sat 06 Sep 2008 @ 19:02 Dickielove - FOOL
Hope your partner never comes back. Drunk or not no excuse to hit a lady!!!

86. leonora contorra Wed 03 Sep 2008 @ 18:36 God almighty! And i thought i was sad.

87. natalie Fri 18 Jul 2008 @ 00:56 x

88. cheryl hall Thu 17 Jul 2008 @ 14:34 so dickie manlove, you beat up your wife then, pathetic, i wouldnt share any tips with you, you obviously have no shame displaying this message on the internet, and im sure jamie would be impressed with you....NOT!!

89. ana Sat 12 Jul 2008 @ 18:01 hi oliver
i'm from açores, Portugal. i realy like to see you on tv.
i´m a mom of 2 and its hard to please all familly on every meal. i'll try some of your recipies

90. jerrel [visitor] Thu 12 Jun 2008 @ 11:43 its very yummy its lovely wooop ur awsome!!!

91. Dan Thu 12 Jun 2008 @ 08:21 Im going to cook this tonight!! cant wait, im hungry thinking about it!! :)

92. Aussie Wed 04 Jun 2008 @ 00:13 Hey 'dribble' i bet u wont wash your face for a year now!! - a good cooks breath will probably always smell like garlic i reckon.

93. Gemma Johnstone Fri 30 May 2008 @ 03:20 Going to cook this stew tonight - it looks scrumptious! I recently purchase Jamie's new cooking book and it has a deleicious recipe for Steak and Guiness Pie which was absolutely brilliant. Really easy to cook and lasted a few days - you should all try it out! I thought his last recipe book - Jamie at home - was extra special with some cracking recipes.

94. Tanya Tue 20 May 2008 @ 14:08 Really lovely dish cooked a little plain risotto went lovely with it. A big thumbs up in our household. Thanks again Jamie for another mid week winter dish!

95. Angela, Falkirk, Scotland Sun 18 May 2008 @ 14:18 A great recipe for anyone this is idiot proof and delicious this is my third stew now.

96. Bethm29 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!

97. fallover 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.

98. matt cheltenham 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!!

99. Delly 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

100. JOOLES 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

101. evafromholland 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!

102. Ali 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!

103. Jane 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!!!!

104. Vicky 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.

105. Helen M 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!

106. Lorna 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!

107. Helen 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?

108. Emma 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.

109. Sarah 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!

110. Anna 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...

111. Kev 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

112. Faye 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

113. Privateb Mon 11 Feb 2008 @ 11:10 Can some one tell me which of Jamies books this recipe is in please?

114. food_fool 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

115. jaszy 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.

116. Heather A 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

117. JoaquinsGirly 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.

118. Markey Chef 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!

119. Wendy 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!

120. maud 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??

121. evelyn-g 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!!

122. Cathy 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!

123. Super Sceptic Forum Investigator 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?

124. mig 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

125. Sheena 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)

126. lyndsey 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

127. Pats 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.

128. Suzanne B 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......

129. laurence 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.

130. cooper d Tue 08 Jan 2008 @ 12:44 hi jamie i love to cook

131. Jess Thu 03 Jan 2008 @ 21:53 I've done this without wine or stock - just water - and it was still delicious.

132. Hazel 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!

133. hae young 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

134. Gemma 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.

135. Hungry Internationals 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

136. Trudi 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!!

137. Lisa 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!!!

138. Debbi 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.

139. Marian Mon 17 Dec 2007 @ 12:56 Is the recipe ok for freezing?

140. magicronny 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...

141. Ciara Tanner 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.

142. Leonard 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 !!!

143. Alan 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

144. jennifer 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...

145. Karmen Tue 11 Dec 2007 @ 14:28 awesome, just awesome!

146. Jo 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

147. Bob 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.

148. Bob 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.

149. Tony James and Elena Sat 08 Dec 2007 @ 19:33 James is cutting up the meat and licking his fingers. Is this OK?

150. Mistachesta 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!!

151. joe 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!

152. Sophie 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?

153. Brian 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.

154. colleen Fri 30 Nov 2007 @ 14:22 this stew is just out of this world!!!! big glass of wine, crusty bread....heaven!

155. Joel Brocklesby 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.

156. tory 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!

157. katrina 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

158. Kerry 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!

159. Yafash Jahamii Mon 19 Nov 2007 @ 20:13 Ah i often cook this for me and my 7 wifes and 2 husbands absolutely delish! mwahhh

160. Kathy 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!

161. MDR 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.

162. Vape 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!

163. Rachel 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?!

164. Kimberlee 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!

165. sam Mon 12 Nov 2007 @ 19:06 this was very easy but so yummy, good job as i made enough for three days, whoops

166. Bees Mon 12 Nov 2007 @ 18:55 stew in the oven!!!! silly Billy

167. Sue Woollard 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!!

168. Kimberlee 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??

169. Simone 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.

170. Anaysubebe 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!

171. Anaysubebe 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.

172. simon 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

173. ioanna 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!

174. fuz 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.

175. Neil 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...

176. jessica 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

177. helen 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??

178. juliet 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.

179. kim Sun 14 Oct 2007 @ 14:08 yum! yum! Even my little ones eat this then ask for more, hassle free, basic, good food. Great!!

180. Karen 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?

181. Bellann Fri 12 Oct 2007 @ 14:12 Have made this recipe and its fantastic especially on a cold Aussie winter night with lovely crusty bread.

182. Anna 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.

183. Lesley 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

184. jerry 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

185. kim roberts Mon 08 Oct 2007 @ 20:14 hi I do this all the time its great

186. Pineapple 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!

187. Maureen Wilson 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.

188. Ciara Tanner 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.

189. Luciana 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.

190. Heather Eagle Sun 30 Sep 2007 @ 10:11 will make this stew tommorow! It sounds great. My family love this type of food, fast & nutritious.

191. Antonio 76 Fri 28 Sep 2007 @ 19:00 will try this recipe since i'm a spezzatino fan

192. Sally Fri 28 Sep 2007 @ 03:17 This was yummo! but really special when the lemon, rosemary and garlic were added.