Hamdi Saidani This Jools’s favourite beef stew is a hearty and tender recipe, which is made with butternut squash and red wine. It’s the ultimate comfort food recipe, ready in about 3 to 4 hours.
Jools’s Favourite Beef Stew Ingredients
- 1 onion
- 2 parsnips
- 4 carrots
- ½ a butternut squash
- optional: 1 handful of Jerusalem artichokes
- a few sprigs of fresh sage
- olive oil
- 1 knob of unsalted butter
- 800g stewing steak or beef skirt, cut into 5cm pieces
- plain flour
- 500g small potatoes
- 2 tablespoons tomato purée
- ½ a bottle of red wine
- 285ml organic beef or vegetable stock
- 1 lemon
- a few sprigs of fresh rosemary
- 1 clove of garlic
How To Make Jools’s Favourite Beef Stew
- Prep the vegetables: Preheat the oven to 160ºC/300ºF/gas 2. Peel and roughly chop the onion. Peel and quarter the parsnips and peel and halve the carrots. Deseed and roughly dice the squash. If using, peel and halve the Jerusalem artichokes. Pick the sage leaves.
- Sauté the base: Heat a little oil and the butter in a large casserole pan on a medium heat. Add the onion and sage leaves and fry for 3 to 4 minutes.
- Combine the stew: In a bowl, toss the beef pieces in a little seasoned flour. Add the floured meat to the pan along with all the prepared vegetables, the tomato purée, red wine, and stock. Stir everything together gently. Season generously with black pepper and a little sea salt.
- Cook the stew: Bring the mixture to a boil, then place a lid on top. Transfer the casserole pan to the oven and cook for 3 to 4 hours, until the meat is tender and falls apart easily.
- Make the gremolata topping: Just before serving, finely grate the lemon zest, pick and finely chop the rosemary, and peel and finely chop the garlic. Mix them all together.
- Serve: Ladle the hot stew into bowls and sprinkle the fresh lemon and rosemary mixture over the top before serving.
Recipe Tips
- Do I have to brown the meat first? This recipe skips the browning step. This results in a sweeter, cleaner-tasting stew with incredibly tender meat that has gently poached in the sauce.
- Can I make this in a slow cooker? Absolutely. Follow the steps to sauté the onion and sage, then transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours.
- What’s the best beef for stew? Use a good stewing cut like chuck, brisket, or beef skirt. These tougher cuts are perfect for slow cooking as they become incredibly tender over time.
- Can I make this ahead of time? This stew is perfect for making ahead. 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.
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
- Fluffy white rice or couscous
- A hunk of fresh, crusty bread
- Simple steamed green vegetables
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: 650 kcal
- Fat: 30g
- Carbohydrates: 40g
- Protein: 50g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different wine?
Yes, any robust dry red wine will work well. If you prefer not to use alcohol, you can substitute the wine with an equal amount of extra beef stock.
What are Jerusalem artichokes and are they necessary?
They are a root vegetable with a nutty, slightly sweet flavor. They are optional in this recipe, so you can leave them out if you can’t find them or don’t care for them.
Why cook the stew for so long?
The long, slow cooking time at a low temperature is essential for breaking down the tough connective tissues in the stewing beef, which is what makes the meat incredibly tender and fall-apart.
Try More Recipes:
- Flash Roast Beef with Garlic, Rosemary and Girolles Recipe
- Beef with Pak Choi, Mushrooms and Noodles Recipe
- Beef Tagine Recipe
Jools’s Favourite Beef Stew Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
20
minutes4
650
kcalA rich, slow-cooked beef stew packed with root vegetables and a fragrant gremolata-style topping.
Ingredients
800g stewing steak, cut into 5cm pieces
1 onion, 2 parsnips, 4 carrots, ½ butternut squash, chopped
A few sprigs of fresh sage
2 tbsp tomato purée
½ a bottle of red wine
285ml beef or vegetable stock
500g small potatoes
Gremolata: 1 lemon (zest), few sprigs rosemary, 1 clove garlic
Plain flour, olive oil, butter, salt, pepper
Directions
- Preheat oven to 160ºC/300ºF.
- In a large ovenproof casserole pan, sauté the chopped onion and sage leaves in oil and butter for 3-4 minutes.
- Toss the beef in seasoned flour. Add it to the pan with all the chopped vegetables, tomato purée, wine, and stock.
- Season, bring to a boil, then cover and place in the oven.
- Cook for 3 to 4 hours, until the meat is fall-apart tender.
- Just before serving, mix the finely chopped lemon zest, rosemary, and garlic.
- Serve the hot stew in bowls, sprinkled with the lemon and rosemary mixture.
Notes
- This recipe is a great “principal recipe” that can be adapted with different meats and liquids, like lamb with red wine or pork with cider.
- There is no need to brown the meat first; this method results in a sweeter, cleaner-tasting stew.
- The stew is even better if made a day in advance, as this allows the flavors to deepen.
- The final sprinkle of the lemon-rosemary gremolata is not just a garnish; it adds a burst of amazing fragrance and freshness that lifts the whole dish.