|Serves||4 to 6|
You are going to love this slow-cooked stew recipe, because it’s so simple and gives consistently good results. It’s a good idea to stick to the meat and booze combinations I’ve given you, but if you want to pick and mix the herbage feel free! Meat should be cut into approximately ¾-inch cubes and packages from most grocery stores are often about that size.
In stew recipes you’re often told to brown off the meat first. But I’ve done loads of tests and found the meat is just delicious and tender without browning it first, so I’ve removed this usual stage from these recipes.
|1||heaped tablespoons all-purpose flour|
|1||lb. diced stewing beef|
|2||cups brown ale, Guinness, or stout|
|1||(14-ounce) can of diced tomatoes|
|~||Sea salt and freshly ground pepper|
|3||fresh or dried bay leaves|
This content is from the book Jamie’s Food Revolution by Jamie Oliver.
Change in our kitchens
Reflections on cooking — and a career that’s based largely at the stove.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry