Login or Register


 
Thread Rating:
  • 0 Votes - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
jools’s favourite beef stew
05-19-2012, 04:59 PM
Post: #1
method

Jools goes mad for this stew in the colder months of the year, and the kids love it too. It’s a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.

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.

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.


• from Jamie's Dinners
ingredients

• 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
• optional: a handful of Jerusalem artichokes, peeled and halved
• 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


Attached File(s) Image(s)

      

Reply


Possibly Related Threads...
Thread: Author Replies: Views: Last Post
  Chef John's Classic Beef Stroganoff cora89 4 24,407 08-31-2012 04:57 AM
Last Post: Rico
  Butter Beef Iola 2 26,335 05-30-2012 10:14 PM
Last Post: L!am
  Restaurant Style Beef and Broccoli joelle 3 73,563 05-30-2012 05:18 PM
Last Post: carrielw87
  Beef Marinade I joelle 0 9,366 05-20-2012 02:14 AM
Last Post: joelle
  French Beef Stew jessy 0 8,047 05-20-2012 02:14 AM
Last Post: jessy
  Beef Samosas cora89 0 14,171 05-20-2012 02:13 AM
Last Post: cora89
  Rich and Creamy Beef Stroganoff joelle 0 7,991 05-20-2012 02:13 AM
Last Post: joelle
  Tomato Beef Stroganoff Sydnee 0 13,103 05-20-2012 02:13 AM
Last Post: Sydnee
  Beef Stroganoff with White Wine Lou-lou 0 30,663 05-20-2012 02:13 AM
Last Post: Lou-lou
  Beef Mushroom Stroganoff chefd 0 9,737 05-20-2012 02:13 AM
Last Post: chefd

Forum Jump:


User(s) browsing this thread: 1 Guest(s)