Jamie Oliver’s easy beef stew recipe is the perfect autumnal dish – and it’s packed full of protein and delicious seasonal flavour. Here’s how you can make it at home
Celebrity chef Jamie Oliver is known for creating simple yet delicious meals using high-quality ingredients.
His easy beef stew recipe is no exception, as it is packed with protein and flavourful seasonal ingredients. This recipe is designed to be a hearty, low-effort meal that Jamie describes as “a meltingly tender beef stew recipe with minimal prep get it in the oven in next to no time, and leave it to work its magic.”
To add an extra layer of flavour, the recipe includes a generous amount of Worcester sauce. After three to four hours in the oven, this perfect autumn evening meal can be served with “a generous spoonful of creamy mashed potato and, if you like, a glass of your favourite red wine.”
Ingredients
- 800g lean stewing beef
- Two tablespoons plain flour
- Olive oil
- Two cloves of garlic
- One handful of shallots
- Two sticks of celery
- Four carrots
- Half a bunch of fresh thyme (15g)
- Four ripe vine tomatoes
- 150ml red wine
- 500ml organic beef stock
- Two fresh bay leaves
- Worcestershire sauce
Method
Preheat the oven to 160C/325F/gas 3.
- Cut the beef into 1cm pieces and coat it with flour in a bowl. Set aside.
- Heat oil in a large casserole pan over medium heat. Add the beef and cook for five minutes, or until browned all over. Transfer to a plate and set aside.
- While the beef cooks, peel and finely chop the garlic, peel and halve most of the shallots, and trim and roughly chop the celery. Peel, trim, and chop the carrots into 2cm rounds.
- Add a bit more oil to the pan, then toss in the vegetables. Strip the thyme leaves and add them to the pan, cooking for about 10 to 15 minutes until the veggies are soft. Next, add the beef to the pan, stirring in the tomatoes and wine. Once the liquid has been soaked up, pour in the stock, bay leaves and a dash of Worcestershire sauce.
- Season with sea salt and black pepper, then pop the stew into the oven to cook for 3 to 4 hours, or until the meat is tender and easily shredded with forks.
- Serve up your scrumptious beef stew and tuck in!
- It comes after Jamie shared his scrambled egg recipe, saying there’s no need for milk or cream to get fluffy eggs. In a video titled “How to Make Perfect Scrambled Eggs”, the famous chef praised his recipe for its speedy cooking time, making it ideal for those in a hurry. “The chicken egg is the most delicious and cheap form of brilliant protein on the planet – fact,” said Jamie.
- “They have loads of micro-nutrients and they’re so quick to cook,” he added, recommending barn eggs as the best choice due to their organic and free-range nature, stating they are “the way to go”. Jamie’s method involves whisking the eggs in a bowl with a little salt, then adding a generous knob of butter to a saucepan over medium heat.
- The eggs are then poured into the saucepan and stirred quickly, approximately every five seconds with a spatula. “Some people put milk in, some people put cream in, but if you cook it right you don’t need any of that,” he said. The dad-of-five also revealed a clever trick to avoid overcooking eggs, which involves pushing them to one side of the pan. He emphasized that even after taking the pan off the stove, the eggs will continue to cook because the pan retains heat.
