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
Scale
- 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
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- Season the beef chunks generously with salt and pepper.
2. Sear the Beef
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- 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
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- 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
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- 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
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- 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
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- 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
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- 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.