Adan Kendric Jamie Oliver’s Slow Cook Beef Stew is a hearty, comforting dish that’s perfect for cold days or any time you crave a warm, rich meal. Slow-cooked to tender perfection, this stew is packed with juicy chunks of beef, root vegetables, and flavorful herbs. It’s an easy, hands-off recipe that fills the house with an incredible aroma, making it ideal for family dinners or weekend cooking.
Why This Recipe Is a Must-Try
- Tender, Flavorful Beef: Slow cooking transforms the beef into melt-in-your-mouth goodness.
- Nutritious Ingredients: Packed with vegetables and herbs, this stew is both filling and healthy.
- Hands-Off Cooking: Once everything is in the pot, it slowly cooks to perfection without constant attention.
- Great for Batch Cooking: This stew freezes well, making it perfect for meal prep.
- Comfort Food Classic: A timeless, warming dish that’s always a crowd-pleaser.
What is Jamie Oliver’s Slow Cooker Beef Stew?
Jamie Oliver Slow-cooker beef stew is a traditional dish made by simmering beef and vegetables in a flavorful broth for hours until everything is tender and infused with rich, savory flavors. It’s typically made with tougher cuts of beef that become soft and juicy after slow cooking.
Jamie Oliver Slow Cooker Beef Stew Ingredients
- 1 kg stewing beef (such as chuck or brisket), cut into large chunks
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 potatoes, peeled and cut into chunks
- 1 parsnip, peeled and chopped (optional)
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 500ml beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Other recipes
- Jamie Oliver Turkey And Leek Pie With Puff Pastry
- Jamie Oliver Chicken Wrapped In Pastry
- Jamie Oliver Roast Potatoes
Step-by-Step Instructions to Prepare Jamie Oliver Slower Cook Beef Stew
1. Prepare the Beef
- Season the beef chunks generously with salt and pepper.
2. Sear the Beef
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches, searing each piece for 2-3 minutes on each side until browned. Transfer the seared beef to a plate and set aside.
3. Cook the Vegetables
- In the same pot, add the remaining olive oil, then add the chopped onions, garlic, carrots, celery, and parsnip if using. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
4. Add the Tomatoes and Tomato Paste
- Stir in the chopped tomatoes and tomato paste, cooking for 2-3 minutes until the tomato paste is well incorporated.
5. Combine Everything in the Pot
- Return the seared beef to the pot, along with the potatoes, bay leaves, and rosemary. Pour in the beef stock and bring the mixture to a gentle boil.
6. Slow Cook the Stew
- Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 2.5-3 hours, or until the beef is tender and the flavors are well blended. Check occasionally and stir to prevent sticking, adding a little extra stock or water if the stew becomes too thick.
7. Serve
- Once the beef is tender, remove the bay leaves and rosemary sprigs. Ladle the stew into bowls, garnishing with freshly chopped parsley. Serve hot with crusty bread or over mashed potatoes.
What to Serve with Jamie Oliver Slow Cooker Beef Stew
- Crusty Bread: A slice of crusty bread is perfect for soaking up the delicious stew.
- Mashed Potatoes: Serve the stew over creamy mashed potatoes for a hearty meal.
- Steamed Green Beans: Add a side of green beans or a simple salad for freshness.
- Buttered Noodles: Buttered egg noodles make a classic pairing with the stew.
- Rice: Spoon the stew over rice for an easy and filling side.
Expert Tips for Mastering Jamie Oliver Slower Cook Beef Stew
- Choose the Right Beef: Use stewing cuts like chuck or brisket, which become tender and flavorful with slow cooking.
- Sear the Beef for Flavor: Browning the beef adds a depth of flavor to the stew.
- Let It Simmer Slowly: For the best texture, allow the stew to cook low and slow, giving the beef time to soften and the flavors to develop.
- Add Potatoes Later: If you prefer firmer potatoes, add them halfway through cooking.
- Garnish Freshly: Add fresh parsley just before serving for a burst of color and freshness.
Variations of Jamie Oliver Slow Cooker Beef Stew
- Red Wine Beef Stew: Replace part of the beef stock with red wine for a richer flavor.
- Spicy Beef Stew: Add a pinch of chili flakes or smoked paprika for a hint of spice.
- Mushroom Beef Stew: Add sliced mushrooms for extra depth and umami flavor.
- Herb-Infused Stew: Use thyme, rosemary, or bay leaves for an aromatic variation.
- Beef and Barley Stew: Add pearl barley to the stew for a hearty, filling meal.
How to Store Leftover Jamie Oliver Slower Cook Beef Stew?
- Refrigerate: Store leftover stew in an airtight container in the refrigerator for up to 3 days.
- Freeze for Later: Freeze in individual portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
How to Reheat Jamie Oliver Slow Cooker Beef Stew?
- Stovetop Reheat: Reheat the stew over medium heat in a pot, stirring occasionally until warmed through.
- Microwave Option: For individual portions, microwave on medium heat for 2-3 minutes, stirring halfway through.
Nutrition Value (per serving)
- Calories: 450
- Protein: 30g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 5g
- Sodium: 600mg
FAQS
What is the best cut of beef for slow-cooked stew?
The best cuts for slow-cooked stew are tougher cuts like chuck, brisket, or shin. These cuts have more connective tissue, which breaks down during slow cooking, resulting in tender, flavorful meat.
Can I make Jamie Oliver’s beef stew in a slow cooker?
Yes, you can make this stew in a slow cooker. After searing the beef and sautéing the vegetables, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until the beef is tender.
How do I thicken beef stew?
To thicken beef stew, let it simmer uncovered for the last 20-30 minutes. Alternatively, you can mix a tablespoon of flour or cornstarch with cold water and stir it into the stew, allowing it to cook until the stew reaches the desired consistency.
Can I freeze leftover beef stew?
Yes, beef stew freezes well. Allow the stew to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Final Words
Jamie Oliver’s Slow Cooker Beef Stew is a comforting, satisfying dish that’s perfect for any season. With its tender beef, rich broth, and hearty vegetables, this stew is sure to become a favorite. Serve it with your choice of sides, and enjoy the flavors of this classic slow-cooked meal.
Other recipes
Print
Jamie Oliver Slow Cook Beef Stew
- Prep Time: 20 minutes
- Cook Time: 2.5-3 hours
- Total Time: 42 minute
- Yield: Serves 6
- Category: Main Course
- Method: Slow Cooking
- Cuisine: British
Description
Jamie Oliver Slow cook beef stew is a traditional dish made by simmering beef and vegetables in a flavorful broth for hours until everything is tender and infused with rich, savory flavors. It’s typically made with tougher cuts of beef that become soft and juicy after slow cooking.
Ingredients
- 1 kg stewing beef (such as chuck or brisket), cut into large chunks
- 2 tablespoons olive oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 potatoes, peeled and cut into chunks
- 1 parsnip, peeled and chopped (optional)
- 1 can (400g) chopped tomatoes
- 1 tablespoon tomato paste
- 500ml beef stock
- 2 bay leaves
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
1. Prepare the Beef
-
- Season the beef chunks generously with salt and pepper.
2. Sear the Beef
-
- In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the beef in batches, searing each piece for 2-3 minutes on each side until browned. Transfer the seared beef to a plate and set aside.
3. Cook the Vegetables
-
- In the same pot, add the remaining olive oil, then add the chopped onions, garlic, carrots, celery, and parsnip if using. Sauté for about 5-7 minutes until the vegetables are softened and the onions are translucent.
4. Add the Tomatoes and Tomato Paste
-
- Stir in the chopped tomatoes and tomato paste, cooking for 2-3 minutes until the tomato paste is well incorporated.
5. Combine Everything in the Pot
-
- Return the seared beef to the pot, along with the potatoes, bay leaves, and rosemary. Pour in the beef stock and bring the mixture to a gentle boil.
6. Slow Cook the Stew
-
- Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 2.5-3 hours, or until the beef is tender and the flavors are well blended. Check occasionally and stir to prevent sticking, adding a little extra stock or water if the stew becomes too thick.
7. Serve
-
- Once the beef is tender, remove the bay leaves and rosemary sprigs. Ladle the stew into bowls, garnishing with freshly chopped parsley. Serve hot with crusty bread or over mashed potatoes.
