Jamie Oliver called this gorgeous recipe "Jool's Favourite Beef Stew" and by golly does Jool's have taste. It is so delicious. As soon as you put it all together in the pot the aroma fills the kitchen. The unfortunate thing is that you have to wait at least three hours to taste it!!
The recipe makes loads so Andy and I have been enjoying it for three days now! We had it with hot crusty bread and it was so moreish and flavoursome and warming! You've got to try it!
a knob of butter
1 onion, peeled and chopped
a handfull of fresh sage leaves
800g stewing steak (I used gravy steak)
sea salt and fresh ground black pepper
flour to dust
3 parsnips, peeled and quartered
4 carrots, peeled and halved
1/2 a butternut pumpkin, seeded and roughly diced
500g small potatoes, roughly diced
2 tablespoons tomato puree
1/2 a bottle red wine
285ml beef stock
zest of 1 lemon
a handfull of rosemary leaves, picked
1 clove garlic, peeled and finely chopped
Preheat the oven to 160 degrees. Put a little oil and your knob of butter into an appropriately sized pot or casserole dish. Add your onion and all the sage leaves and fry for 3 or 4 mins. Toss the meat in a little seasoned flour, then add it to the pan with the vegetables, the tomato puree, wine and stock, and gently stir together. Season generously with freshly ground black pepper and sea salt. Bring to the boil, place a lid on top then cook in the preheated oven until the meat is tender. Sometimes this takes three hours, sometimes four - it depends on what cut of meat you're using and how fresh it is. Once it's cooked, you can turn the oven down to about 110 degrees and just hold it there until you're ready to eat it.
The best way to serve this is by ladling big spoonfulls into bowls and some really fresh, warmed bread. Mix the lemon zest, chipped 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.