Beef and root vegetable stew in a pan on stainless steel counter

Jools’s favourite beef stew

Root veg, red wine & Jerusalem artichokes

Beef and root vegetable stew in a pan on stainless steel counter

3 hrs 35 mins

Super easy

serves 4

About the recipe

This warming, gorgeously tender beef stew recipe is packed with lovely chunky root veg.


nutrition per serving

662

Calories


20.2g

Fat


8.4g

Saturates


22.7g

Sugars


2g

Salt


52.2g

Protein


55.9g

Carbs


11g

Fibre


of an adult’s reference intake


Recipe From

Jamie's Dinners

Jamie's Dinners

By Jamie Oliver

Ingredients

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

Top Tip

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.

Method

  1. Preheat the oven to 160ºC/300ºF/gas 2.
  2. Peel and roughly chop the onion, peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash, and peel and halve the Jerusalem artichokes (if using). Pick the sage leaves.
  3. Heat a little oil and the butter in a casserole pan on a medium heat, add the onion and sage leaves, then fry for 3 to 4 minutes.
  4. Meanwhile, toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, then gently stir together. Season generously with black pepper and just a little sea salt.
  5. Bring to the boil, place a lid on top, then place in the 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.
  6. Once cooked, turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.
  7. 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.
  8. Finely grate the lemon zest, pick and finely chop the rosemary and peel and finely chop the garlic, then mix together and sprinkle over the stew before serving. 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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