Jamie Oliver's Beef Stew

My friend Nicole made this beef stew, and it was delicious.  I knew I had to try it.  So easy and so good!

It is Jamie Oliver's Beef Stew.  I haven't tried many of his recipes yet.  Many British recipes are very different from what our American taste buds are used to.  But this was a good start, so I might try a few more.  Be sure to click over since he has quite a few notes that go with the recipe.

I was happy to use an old Dutch oven that was my grandmother's.  Instead of a crockpot or stovetop technique, this recipe calls for a low-heat oven.

The photos of this stew really don't do it justice.  It doesn't look as appetizing on the screen as it looked and smelled in person.  On a chilly, dark British afternoon, this is the perfect dish to have "stewing" in your kitchen!

Jools' Favourite Beef Stew

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 (didn't have this)
• optional: a handful of Jerusalem artichokes, peeled and halved (OMITTED)
• 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


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.