Jamie Oliver's Beef Stew

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

ingredients

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

instructions

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)