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Jamie & Jools’ Beef Stew


It is still winter here in Sydney, even if the temperature hit 20 degrees Celcius today (lucky us!) and is heading to 24oC this week. No matter, it’s still a nice time to cook up a hearty beef stew.

This one is modified from Jamie Oliver. Jamie says that his wife Jools goes mad for this one. From the scents wafting out of my kitchen right now (coupled with the fact that Jools married Jamie) I’m inclined to think she knows exactly what she’s talking about.

Jamie serves this with a nice glass of red wine and some fresh, warmed bread. Considering that it is still Healthy July for us, we have skipped the extra wine and bread and simply enjoy this steaming dish as it is.

Ingredients

olive oil
a knob of butter
1 onion, peeled and chopped
800g stewing steak or beef skirt, cut into 5cm pieces
sea salt and freshly ground black pepper
flour, to dust
1 bay leave, dried*
2 turnips, quartered
4 carrots, cut into 3 or 4 large pieces
2 artichokes, halved*
3 yellow button squash, halved*
500g small potatoes, halved
2 tablespoons tomato purée
1/2 bottle red wine
285ml beef stock (or vegetable)
zest of 1 lemon, finely grated
a handful of rosemary leaves, chopped
1 clove of garlic, peeled and finely chopped

* Jamie adds a handful fresh sage leaves, 1/2 a butternut squash (halved, deseeded and roughly diced) and a handful of Jerusalem artichokes, peeled and halved. I couldn’t find any of these ingredients in the store today so I added a bay leaf, hearts of normal artichokes quartered, and 3 button squash halved.

Method
Preheat oven to 160ºC.

Put a little oil and your knob of butter into a pot or casserole dish. Add onion (and sage leaves if you have some) and fry on the stove top until softened.

Toss the meat in a little flour, then add to the pan with all the vegetables, 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 oven until the meat is tender. This may take 3 to 4 hours. You can test it by mashing up a piece of meat and if it falls apart easily it’s ready.

You can turn the oven down to about 110°C and keep the stew resting there until you’re ready to eat.

Serve by ladling big spoonfuls into bowls. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. You only need a small amount of zest mixture – as soon as it hits the hot stew it will release an amazing fragrance.

Turn the lights down low, tuck yourself in on the couch and watch a good movie with your comfy stew.

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Posted by on July 31, 2011 in Food

 

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