Jools’ Simple Beef Stew Recipe

This Jools’ simple beef stew is a hearty and tender recipe, which is made with quality stewing beef and red lentils. It’s the ultimate comfort food recipe, ready in about 3 hours.

Jools’ Simple Beef Stew Ingredients

• 4 sprigs of fresh thyme
• 2 sprigs of fresh rosemary
• 2 medium leeks
• 1 stick of celery
• 2 carrots
• 1 tablespoon olive oil
• 500g quality diced stewing beef
• 1 heaped tablespoon plain flour
• 2 tablespoons tomato purée
• 1 teaspoon grated horseradish, or a good grating of fresh horseradish
• 1 litre organic beef or vegetable stock
• 1 fresh bay leaf
• 75g red lentils

How To Make Jools’ Simple Beef Stew

1. Sauté vegetables and herbs: Preheat the oven to 170ºC/325ºF/gas 3. Pick and finely chop the thyme and rosemary leaves. Trim and chop the leeks, celery, and carrots. Heat the olive oil in a large stew pot over a medium-high heat. Add the herbs and fry for a couple of minutes, then add the chopped vegetables and cook for another 8 to 10 minutes, until softened.
2. Brown the beef: Add the beef to the pot and continue to fry until it is browned on all sides and the juices have bubbled away.
3. Build and simmer the stew: Stir the flour into the pan, followed by the tomato purée and horseradish. Pour in the stock, add the bay leaf, and bring everything to a boil.
4. Cook in the oven: Turn the heat down to low. Cover the surface of the stew with a piece of wet, crumpled greaseproof paper, then put the lid on the pot. Place in the oven for 2 hours.
5. Add lentils and finish cooking: After 2 hours, remove the pot from the oven. Skim any fat from the surface, add 200ml of water, and sprinkle in the lentils. Replace the paper and lid and return to the oven for a further 30 minutes, until the lentils are cooked through.
6. Finish and serve: Remove the bay leaf and check the consistency of the stew, adding a little boiling water if it’s too thick or simmering on the hob if it’s too thin. Season to taste and serve.

Recipe Tips

• How to get the most tender beef? The long, slow cook in the oven is the key. This allows the tough connective tissues in the stewing beef to break down, resulting in fall-apart tender meat.
• Can I make this ahead of time? Absolutely. Stews are a perfect make-ahead dish. The flavor is often even better the next day. Simply let it cool and store it in the refrigerator, then reheat gently on the stove.
• Why add red lentils? The red lentils cook down and act as a natural thickener for the stew, giving it a lovely, rich consistency. They also add extra fiber and protein.
• Can I use wine or stout? Yes, the recipe’s top tip suggests that for a richer flavor, you can replace 500ml of the stock with a good quality stout or red wine. Add it after browning the meat and let it bubble away before pouring in the remaining stock.

What To Serve With Beef Stew

This rich stew is a classic for a reason and is perfect served with something to soak up the delicious gravy.

• Creamy mashed potatoes or a baked potato
• Fluffy white rice or couscous
• A hunk of fresh, crusty bread
• Simple steamed green vegetables, like cabbage or broccoli

How To Store Beef Stew

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: This stew freezes exceptionally well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef Stew Nutrition Facts

• Serving Size: 1 serving
• Calories: 550 kcal
• Fat: 25g
• Carbohydrates: 35g
• Protein: 45g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Ridiculously Good Oxtail Stew Recipe
• Melt-in-your-mouth shin stew Recipe
• Jools’s Favourite Beef Stew Recipe