Tuesday, 21 July 2009

Making a Beef stew come alive

Wanna know how to make the perfect beef stew...?
(...by the way I hasten to add this terrible picture is a picture of a picture....taken in 'Jamie's Dinners' p.238 in case you have it on a bookshelf somewhere!)

Well coat some chunks of beef (500g of a good-ish cut if possible) in some flour then brown on a high heat for 5-10 mins in a thick-bottomed oven-proof pot.
Add chopped onions, carrots (approx 5 medium-sized ones) and celery, some salt and pepper, and pour some veg stock (about 1/2 litre) over the beef and veg.
Cook in a warm oven (120 degrees C) for at least 3 hours.
THEEEEN comes the amazing, exciting bit.
And that is Jamie's idea, for he is a genius like that!
Take the rind of 1 lemon, 1 clove garlic, and 1 handful fresh rosemary/thyme/oregano; chop up together and sprinkle over the top of your stew before eating.
It really, truly makes your stew come alive, and is seriously stunningly delicious!!
Try it.
(Serves 4. Or 2 if you're greedy.)


  1. Found this post a bit too late as we had beef stew tonight.
    Maybe though I could try it on the leftovers.

  2. yeah - just warm up the beef stew and stir in afterwards... it's a seasoning like another so should be quite good :)
    I think it could be used on chicken stew/ on fish... if you tweak the herbs a little?
    Let me know how it turns out!!


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