Jamie Oliver's Beef Stew

picture taken from Jamie Oliver's "Jamie's Dinners - The Essential Cookbook"

makes 4-6 portions

1 tbsp butter
olive oil
1 onion, peeled and quartered
1 handful of sage, finely chopped
800g beef goulash
sea salt and pepper
all-purpose flour for goulash
2 parsnips, peeled and quartered
4 carrots, peeled and cut in pieces
1/2 butternut squash, pitted and cut in pieces
500g small potatoes
2 tbsp tomato paste
1/2 red wine bottle
300ml vegetable stock
lemon zest of 1 lemon
1 handful of rosemary, finely chopped
1 garlic clove, finely chopped


  1. first prepare meat and vegetables: mix flour with sea salt and pepper and dip goulash in flour. wash, peel and cut all vegetables.
  2. add some oil and butter to a casserole and roast onions with sage for 3-4 minutes. add vegetables, goulash, tomato paste, wine and stock. mix thoroughly and add salt and lots of pepper. bring to boil and transfer to oven for 2 hours (at 160°C).
  3. Keep dish warm at 110°C until dinnertime. Serve in big bowls and top with lemon zest and rosemary.
It will be the best beef stew you have ever made! I promise! It goes very well with whole wheat bread and yogurt. No need for a side dish or the troubles of preparing appetizers. This stew is all you need.

bon appetit (...cried out in a high pitched voice)


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