369 Park
In the Kitchen
Jamie Oliver's Beef Stew
Hubby started making this stew a couple years ago. It's so easy to make... you put the content together, throw it in the oven, and 3-4 hours later... it's done. Is very very good.
We normally double the recipe as this one calls for about 4 servings.
Serve with red wine and fresh warm bread.
Ingredients
Olive oil
1 knob butter
1 onion – peeled and chopped
1 handful fresh sage leaves
800 g quality stewing steak or beef skirt, cut into 5cm pieces
Sea salt
Freshly ground black pepper
Flour, to dust
2 parsnips – peeled and quartered
4 carrots – peeled and halved
½ butternut squash, halved, deseeded and roughly diced
1 handful Jerusalem artichokes, peeled and halved, (optional) – we never add any
500 g small potatoes
2 tbsp. tomato purée
½ bottle red wine
285 ml organic beef or vegetable stock
Finely grated zest of 1 lemon
1 handful rosemary, leaves picked
1 clove garlic – peeled and finely chopped
The making of...
Preheat the oven to 300ºF.
-
Put a little oil and a knob of butter into an appropriately sized pot.
-
Add the onion and all the sage leaves and fry for 3 or 4 min.
-
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 a boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 to 4 hours – it depends on the cut of meat you're using.
-
To test, mash up a piece of meat and if it falls apart easily, it's ready. Once cooked, you can turn the oven down to about 225° F and just hold it there until you're ready to eat.
-
Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew when serving.
Compliments to Chef Mauro!