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Jamie Oliver’s A hearty beef stew

Serves: 6

Total Time: 2 h

Recipe Ingredients

1Large Red Onion
½Bunch Of Fresh Rosemary
Olive Oil
1Small Butternut Squash
1¾ lbs Certified Humane® Stewing Beef800 g
2 tbsp Tomato Paste30 mL
1⅓ cups Organic Beef Stock 325 mL
8Slices Crusty Baguette
English Mustard
4 oz. Cheddar Cheese 100 g

Nutritional information

Per serving (⅙ of the recipe)
Protein54 g
Total fat21 g
Sat fat9 g
Carbohydrates50 g
Fibre7 g
Sugar14 g
Sodium1500 mg

Recipe directions

  1. Step 1

    Peel and slice the onion and pick the rosemary leaves.

  2. Step 2

    Heat a splash of oil in a large Dutch oven, add the onion and rosemary and fry for 10 minutes, or until softened and golden.

  3. Step 3

    Peel the parsnips, then peel and seed the butternut squash. Roughly chop the veggies into 1 ½ inch (4cm) pieces.

  4. Step 4

    Cut the beef into ¾ inch (2cm) pieces, season with sea salt and black pepper and add to the pan with the parsnips, squash, tomato paste and stock.

  5. Step 5

    Bring to boil then turn down the heat and simmer for 1 hour 30 minutes, or until the meat is meltingly soft and the veggies have cooked down to make a lovely thick gravy.

  6. Step 6

    Spread each of the slices of bread with a generous teaspoon of English mustard and lay them side-by-side on top of the stew to form a lid

  7. Step 7

    Grate over the cheese and put the whole thing under the broiler for 5 minutes, or until the cheese is melted and golden.

  8. Step 8

    Serve with some steamed seasonal greens, such as cabbage or broccoli.