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Jools’s favourite beef stew
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Total Time:
3 hours 35 minutes
Cozy beef stew with hearty root veggies.
Ingredients:
  • 1 onion
  • 2 parsnips
  • ½ a butternut squash
  • 1 handful of Jerusalem artichokes optional
  • a few sprigs of fresh sage
  • olive oil
  • 1 knob of unsalted butter
  • 4 carrots
  • 800 g stewing steak or beef skirt cut into 5cm pieces
  • plain flour
  • 500 g small potatoes
  • 2 tablespoons tomato purée
  • ½ a bottle of red wine
  • 285 ml organic beef or vegetable stock
  • 1 lemon
  • a few sprigs of fresh rosemary
  • 1 clove of garlic
Instructions:
  • Preheat the oven to 160ºC/300ºF/gas 2. Prepare all the vegetables - peel and chop the onion, parsnips, carrots, squash, and Jerusalem artichokes (if using). Pick the sage leaves. In a casserole pan, heat oil and butter, then fry the onion and sage for 3 to 4 minutes. Coat the meat in seasoned flour and add to the pan with vegetables, tomato purée, wine, and stock. Season with salt and pepper, bring to a boil, cover, and transfer to the oven. Cook until the meat is tender (3-4 hours). Reduce the oven temperature to 110°C/225°F/gas ¼ to keep warm. Serve the stew in bowls with red wine and warmed bread. Mix lemon zest, rosemary, and garlic, and sprinkle over the stew before serving. Enjoy the amazing fragrance!

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