Jamie's Ministry of Food
By Jamie Oliver
Slow-cooked to perfection
About the recipe
A good stew is delicious, comforting, nutritious, homely, nostalgic, cheap to make and can be eaten and enjoyed in so many different ways.
Recipe From
olive oil
3 sticks of celery
3 carrots
3 onions
½ a bunch of fresh rosemary (15g) or 3 bay leaves
1 heaped tablespoon plain flour
500ml ale, Guinness or stout
1 x 400g tin of plum tomatoes
750g quality diced stewing beef
This basic stew can be thought of as a principal recipe that you can chop and change, using different meats, herbs and liquids – think chicken or butter beans and white wine, lamb and red wine, or pork and cider.
For a hot-pot topping, fill a large baking dish with the cooked stew. Peel and slice 600g of potatoes into 1cm-thick slices and parboil in boiling, salted water for 5 minutes, then carefully drain and leave for 5 minutes to cool slightly. Lay the potatoes over the stew, drizzle with a little olive oil or brush with melted butter, pick over some rosemary leaves, then cook in the oven for 40 minutes. This stew would also be delicious topped with pastry, mashed potato or dumplings.
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