Jamie Oliver’s ‘heartiest most delicious’ beef stew recipe is perfect for winter

Jamie Oliver – Easy Slow-cooked Beef Stew 3 Ways

Winter is fast approaching and not many people are looking forward to the frosty weather, but making comfort hearty food is one of the few perks of the colder seasons.

Beef stew is a classic dish to make at this time of the year, and cooking master Jamie Oliver has explained his recipe for making the “heartiest most delicious stew out there.”

There are many different ways to make beef stew, but Jamie has shared that his secret to making a tasty stew is using oxtail tail for an “amazing on-the-bone flavour.

In a video online, Jamie said: “You can get this from any butcher. Melt in your mouth, sweet and gorgeous…any meat on the bone is going to give you maximum flavour.

“It’s going to give you the most heartiest most delicious stew out there.”

How to make Jamie Oliver’s oxtail beef stew recipe


  • 800g of lean stewing beef or 2.5kg of oxtail chopped into chunks
  • One litre of beef stock (optional)
  • 275ml of red wine
  • Two medium leeks
  • Two sticks of celery
  • Four medium carrots
  • Four garlic cloves
  • Two tins (400g each) of plum tomatoes
  • Two tablespoons of flour
  • Four bay leaves
  • Thyme
  • Rosemary
  • Worcestershire sauce
  • Olive oil

Kitchen equipment:

  • Large roasting tray
  • Ovenproof casserole pan with a lid

Serving side dish suggestions:

  • Creamy mash potatoes
  • Steamed seasonal greens

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Preheat the oven to 220C (425F) or Gas Mark 7. Place your roasting tray into the oven to prepare.

Carefully use oven gloves to remove your very hot tray from the oven. Add in either your beef or oxtail and drizzle with olive oil. Make sure the meat is evenly coated and then place in the oven for around 20 minutes, or until the meat is golden brown and caramelised.

While the meat is cooking, prepare your vegetables. Chop and peel your leeks, celery, and carrots into chunks. Place in a pan on the stove with a tablespoon of olive oil and begin to cook on a medium-low heat.

Add in your thyme, rosemary and bay leaves to your vegetables and cook everything for around 20 minutes, until the vegetables have softened. Make sure to stir the vegetables frequently so nothing burns.

Once ready, remove the meat from the oven and set it aside for now. Reduce your oven temperature to 170C (325F) or to Gas Mark 3.

Add your garlic cloves and flour to the vegetables and make sure to keep mixing to combine the flavours. Add in your tomatoes and then your wine and continue to stir.

Next, it is time to add in the meat as well as any roasting juices. Pour in either your beef stock or one litre of cold water and keep mixing the ingredients together.

Turn your stove onto high heat until your beef stew mixture begins to boil. Place the lid on top and it is time to place it in the oven.

Let the stew slowly roast for around five hours or until the meat has extremely tenderised and is falling from the bone. Make sure to check on it and stir it every hour or so.

Once it is ready, remove the pan from the oven and leave it to cool for around 10 minutes. If using an oxtail, use rubber gloves to strip the meat from the bones and then get rid of the bones.

Add in the Worcestershire sauce, season with salt and pepper to taste and your flavourful beef stew is ready to serve.

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