The Jamie Oliver Slow Cooker Beef Stew is a hearty and comforting dish that’s perfect for chilly days or when you’re craving a warm, filling meal. This recipe combines tender chunks of beef, seasonal vegetables, and a rich, flavorful sauce, all slow-cooked to perfection. It’s easy to prepare and requires minimal effort, making it ideal for busy days or relaxed weekend cooking.
What is Jamie Oliver Slow Cooker Beef Stew?
Jamie Oliver’s slow-cooker beef stew is a classic dish that focuses on slow-cooking beef and vegetables to bring out deep, rich flavors. The beef becomes melt-in-your-mouth tender, and the slow cooker ensures the flavors meld beautifully over several hours.
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Why You Should Try This Recipe
- Rich flavor: Slow cooking enhances the taste of the ingredients.
- Easy to prepare: Minimal prep time with the slow cooker doing most of the work.
- Perfect for meal prep: Tastes even better the next day.
- Versatile: Pair with crusty bread, rice, or mashed potatoes.
- Family-friendly: A crowd-pleaser for all ages.
Ingredients Needed to Make Jamie Oliver Slow Cooker Beef Stew
- Beef chuck (1kg, diced): Ideal for slow cooking due to its marbling.
- Carrots (3 large): Peeled and sliced into chunks.
- Potatoes (3 medium): Peeled and cut into bite-sized pieces.
- Celery (2 sticks): Finely chopped for added flavor.
- Onion (1 large): Finely diced.
- Garlic (2 cloves): Minced.
- Tomato paste (2 tablespoons): Adds depth to the stew.
- Beef stock (500ml): Forms the base of the sauce.
- Red wine (optional, 200ml): Enhances the flavor.
- Bay leaves (2): For aromatic seasoning.
- Fresh thyme (2 sprigs): Adds a herby note.
- Olive oil (2 tablespoons): For browning the beef.
- Salt and black pepper: To taste.
- Cornflour (1 tablespoon, mixed with water): Optional, for thickening the stew.
Equipment Needed
- Slow cooker: For cooking the stew.
- Large frying pan: For browning the beef and sautéing vegetables.
- Wooden spoon: For stirring.
Instructions to Make Jamie Oliver Slow Cooker Beef Stew
Step 1: Prepare the beef
- Season the beef chunks with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat.
- Brown the beef on all sides, working in batches if necessary. Transfer the browned beef to the slow cooker.
Step 2: Sauté the vegetables
- In the same pan, add the onions, carrots, celery, and garlic. Cook for 5 minutes until softened.
- Stir in the tomato paste and cook for another 2 minutes.
Step 3: Combine ingredients in the slow cooker
- Transfer the sautéed vegetables to the slow cooker.
- Add the potatoes, bay leaves, and thyme.
- Pour in the beef stock and red wine (if using). Stir everything together.
Step 4: Slow cook the stew
- Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
Step 5: Thicken the sauce (optional)
- If you prefer a thicker sauce, mix cornflour with water to make a slurry. Stir it into the stew during the last 30 minutes of cooking.
Step 6: Serve
- Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with salt and pepper.
- Serve hot with crusty bread, rice, or mashed potatoes.
What Goes Well With Jamie Oliver Slow Cooker Beef Stew
- Crusty bread: Perfect for mopping up the rich sauce.
- Mashed potatoes: A classic pairing that adds creaminess.
- Steamed greens: Lightens up the meal with freshness.
- Rice: Absorbs the flavorful gravy beautifully.
- Polenta: A comforting alternative to potatoes.
- Yorkshire pudding: Adds a unique British touch.
- Red wine: Complements the robust flavors of the stew.
Expert Tips for Making the Best Jamie Oliver Slow Cooker Beef Stew
- Brown the beef: This step adds depth and enhances the flavor of the stew.
- Use a marbled cut of beef: Cuts like chuck or brisket are perfect for slow cooking.
- Don’t skip the herbs: Bay leaves and thyme add an aromatic touch.
- Layer the ingredients: Place potatoes on the bottom to ensure even cooking.
- Deglaze the pan: Use the wine or stock to scrape up any browned bits for extra flavor.
Easy Variations of Jamie Oliver Slow Cooker Beef Stew
- Add mushrooms: Stir in sliced mushrooms for an earthy flavor.
- Use different vegetables: Swap potatoes for parsnips, turnips, or butternut squash.
- Spicy twist: Add a pinch of chili flakes or smoked paprika.
- Vegetarian version: Replace beef with lentils or plant-based meat alternatives.
- Gluten-free: Ensure the stock and thickening agents are gluten-free.
Best Practices to Store Jamie Oliver Slow Cooker Beef Stew
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Freeze for later: Portion the stew into freezer-safe containers and freeze for up to 3 months.
- Reheat gently: Warm on the stovetop or in the microwave, adding a splash of stock or water if needed.
Nutrition Value (per serving)
- Calories: 400
- Protein: 35g
- Fat: 15g
- Carbohydrates: 25g
- Fiber: 5g
FAQs
Can I make slow-cooker beef stew without browning the beef?
Yes, you can skip browning the beef if you’re short on time, but browning adds depth and richness to the flavor of the stew, so it’s highly recommended.
How do I thicken beef stew in a slow cooker?
To thicken the beef stew, mix a tablespoon of cornflour or flour with water to make a slurry and stir it into the stew during the last 30 minutes of cooking. Alternatively, mash some of the potatoes to naturally thicken the sauce.
Can I use frozen beef for slow cooker stew?
It’s best to thaw frozen beef before adding it to the slow cooker to ensure even cooking and proper browning if you choose to sear the meat.
What cut of beef is best for slow cooker stew?
Cuts like chuck, brisket, or shin are ideal for slow cooker stew because they have enough marbling to become tender and flavorful after long cooking times.
Final Words
The Jamie Oliver Slow Cooker Beef Stew is a comforting and flavorful dish that’s perfect for any occasion.
Ready to enjoy a bowl of warm, savory goodness? Try this recipe today!
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Jamie Oliver Slow Cooker Beef Stew
- Prep Time: 20
- Cook Time: 480
- Total Time: 8 hours 20 minutes
- Yield: 6
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Jamie Oliver’s slow-cooker beef stew is a classic dish that focuses on slow-cooking beef and vegetables to bring out deep, rich flavors. The beef becomes melt-in-your-mouth tender, and the slow cooker ensures the flavors meld beautifully over several hours.
Ingredients
- Beef chuck (1kg, diced): Ideal for slow cooking due to its marbling.
- Carrots (3 large): Peeled and sliced into chunks.
- Potatoes (3 medium): Peeled and cut into bite-sized pieces.
- Celery (2 sticks): Finely chopped for added flavor.
- Onion (1 large): Finely diced.
- Garlic (2 cloves): Minced.
- Tomato paste (2 tablespoons): Adds depth to the stew.
- Beef stock (500ml): Forms the base of the sauce.
- Red wine (optional, 200ml): Enhances the flavor.
- Bay leaves (2): For aromatic seasoning.
- Fresh thyme (2 sprigs): Adds a herby note.
- Olive oil (2 tablespoons): For browning the beef.
- Salt and black pepper: To taste.
- Cornflour (1 tablespoon, mixed with water): Optional for thickening the stew.
Instructions
Step 1: Prepare the beef
- Season the beef chunks with salt and pepper.
- Heat olive oil in a large frying pan over medium-high heat.
- Brown the beef on all sides, working in batches if necessary. Transfer the browned beef to the slow cooker.
Step 2: Sauté the vegetables
- In the same pan, add the onions, carrots, celery, and garlic. Cook for 5 minutes until softened.
- Stir in the tomato paste and cook for another 2 minutes.
Step 3: Combine ingredients in the slow cooker
- Transfer the sautéed vegetables to the slow cooker.
- Add the potatoes, bay leaves, and thyme.
- Pour in the beef stock and red wine (if using). Stir everything together.
Step 4: Slow cook the stew
- Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and the vegetables are cooked through.
Step 5: Thicken the sauce (optional)
- If you prefer a thicker sauce, mix cornflour with water to make a slurry. Stir it into the stew during the last 30 minutes of cooking.
Step 6: Serve
- Remove the bay leaves and thyme sprigs. Taste and adjust the seasoning with salt and pepper.
- Serve hot with crusty bread, rice, or mashed potatoes.
