Jamie Oliver's Beef Stew
makes 4-6 portions
1 tbsp butter
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
- first prepare meat and vegetables: mix flour with sea salt and pepper and dip goulash in flour. wash, peel and cut all vegetables.
- 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).
- Keep dish warm at 110°C until dinnertime. Serve in big bowls and top with lemon zest and rosemary.
bon appetit (...cried out in a high pitched voice)