Beef and Ale Stew Jamie Review
Beef and Ale Stew Recipe
The first time I made beef and ale stew was a complete disaster. I'd used one of Jamie Oliver'due south first cookbooks (back in 2001) and was attempting to create this recipe in a very pocket-size kitchen on a hot summer's day in Hong Kong. I couldn't tell you what went incorrect; I did follow the recipe step past step and was decent in the kitchen. Maybe it was the beer I used or a step I missed along the manner; either way the flavors were terrible, like a mix of yeast and acrid. The sad thing about making a bad dish the starting time time is that information technology leaves a negative imprint in your mind. That's exactly what happened here with the beef and ale stew. Nosotros parted means for a skilful eleven years until I finally decided to go far once again concluding week.
With another of Jamie Oliver's books (Food Revolution) by my side, I fabricated a beef and ale stew. The stew came out tasting so good that I fabricated it again a few days subsequently. This is a terrific dinner recipe to execute when y'all want something easy only very tasty.
You can brand a huge pot and have enough for the side by side few days, or freeze it! Healthy too, this beef and ale stew fits all the requirements needed for someone with a busy life who still prefers salubrious home made dishes over greasy accept out.
Beef and ale stew
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Fourth dimension: 75 minutes
- Yield: 4 people 1x
- Category: Main, Stew
- Cuisine: Beef
- two carrots (peeled and roughly chopped)
- 1 medium spud (peeled and roughly chopped)
- 1 poud beefiness chuck (bite size)
- 12 ounce brown ale
- 3 stalks celery (roughly chopped)
- 1 big onion (chopped)
- ii cloves garlic (finely chopped)
- 2 tablespoons actress virgin olive oil
- fourteen ounce tin whole peeled tomatoes
- 1/two cup flour
- handful flat foliage parsley (chopped)
- salt and pepper (to taste)
- Sprinkle the flour on a plate or in a soup bowl.
- Add the meat chunks (without overcrowding the plate) and roll them around in the flour. Set bated.
- In a large pot over loftier heat, add together olive oil, garlic and onions. Cook for a couple of minutes.
- Add the flour covered meat chunks and melt for about 4 minutes (until the meat is cooked through).
- Add together all the vegetables (carrots, potatoes and celery), melt for a minute, and so add the beer and canned tomatoes.
- Bring to eddy, stir, cover and simmer for about an hour and a one-half. Brand certain to check on your stew regularly, stirring every 20 minutes or and then to prevent the lesser from burning.
- You tin can likewise add a niggling h2o if it starts to wait dry (1/4 cup to 1/2 loving cup is okay).
- Taste your meat, if it's tender, your stew is ready! If non, exit for some other xv minutes or and so. Sprinkle fresh parsley over your dish and season with common salt and pepper and serve.
Notes
* All the vegetables tin be cut however y'all like, including the meat. If you lot like big chunks or pocket-sized seize with teeth sized ones, information technology won't make a difference in the way it will taste.
Nutrition
- Calories: 491
- Saturated Fat: 5
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