Jamie's Dinners
By Jamie Oliver
Root veg, red wine & Jerusalem artichokes
About the recipe
This warming, gorgeously tender beef stew recipe is packed with lovely chunky root veg.
Recipe From
1 onion
2 parsnips
4 carrots
½ a butternut squash
optional: 1 handful of Jerusalem artichokes
a few sprigs of fresh sage
olive oil
1 knob of unsalted butter
800g stewing steak or beef skirt, cut into 5cm pieces
plain flour
500g small potatoes
2 tablespoons tomato purée
½ a bottle of red wine
285ml organic beef or vegetable stock
1 lemon
a few sprigs of fresh rosemary
1 clove of garlic
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.
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