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Jamie Oliver Slow Cooker Beef Stew

Jamie Oliver Slow Cooker Beef Stew recipe
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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.

Find it online: https://britishbakingrecipes.co.uk/jamie-oliver-slow-cooker-beef-stew/