Another delectable Jamie Oliver recipe..... tasty, easy to make and serves about 6 people if they don't totally stuff their faces. The
recipe is at the bottom of this post if you fancy giving it a go.
Pic. No. 1. Click on the picture above to view the recipe
Little Izzy and I were spending the day together so I decided, 'what the heck! I am going to throw caution to the wind, and we are going to cook something in that room at the back of my house.' Being a bit of a fan of Jamie Oliver, I decided upon the naffly-named 'Jools' favourite beef stew recipe', mainly because Izzy could get involved in its creation. Oh yes..... you read right ....... I don't cook, I
create, mainly because it makes me sound like a temperamental arty type and I kinda like feeling like that when I turn my hand to farty stuff like cooking.
The time to 'create' duly arrived, and I turned to Izzy.
"I am going in there and I may be some time," I postured gravely, gesticulating in the general direction of the kitchen. In return Izzy furnished me with a blank stare.
After ascertaining that there was nothing imminently dangerous in 'the room out back' I hollered for Izzy to join me. She wondered in, regarding me in a diminutive way....... that's the youth of today for you....... no respect for their elders.
After lugging the ingredients from the back of my car, we got stuck in and everything was going hunky dory until we reached the bit where the meat is tossed in seasoned flour. Being four, Izzy decided to claim that task as her own, and no amount of cajoling, pleading or bribery could persuade her that maybe I should do it. After surveying the scene once she had finished, I was lost for words [
believe me, that is unheard of] and I had to resort to my engineering roots and write an equation instead;
4 year old + copious amounts of flour + boundless enthusiasm = total carnage.
Bloody hell. The. flour. was. everywhere. And in the middle of the white-out, I saw two big eyes and an enormous grin breaking out from what appeared to be a snowy mask. As a consquence of this, I recommend that you add 30 minutes to the preparation time to cater for extreme hoovering.
Aside from the flour incident, everything went swimmingly and Izzy and I sat down for dinner and served the stew with crusty bread and a glass of wine (me not Izzy).
Pic. No. 2. Calm after the flour storm
As part of the recipe, the stew is also served with an aromatic garnish, which really enhanced the flavour of the meat. Oh that reminds me..... avoid this dish if you are entertaining vegetarians because it has got most of a cow in it.
Pic. No. 3 The green stuff that goes on top of the stew
Anyway, the dish turned out to be absolutely yummy........ so go and cook it. It's great. Before I go, I have a question which has been bugging me - what is the difference between a stew and a casserole? Eh? Eh?
Instructions:
- 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
Preheat the oven to 160ÂşC/300ÂşF/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 purĂ©e, 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.