Pip’s hearty beef stew recipe - Jamie Oliver

By winefoot

Ingredients

• 1 kg diced shin of beef
• plain flour
• sea salt and freshly ground black pepper
• 1 tbsp fennel seeds, crushed
• olive oil
• 2 large onions, peeled and sliced
• 2 large carrots, peeled and sliced on an angle
• 2 sticks celery, sliced with any leaves kept to one side
• 3 fresh bay leaves
• 2 sprigs fresh rosemary
• 1 tbsp tomato purée
• 1 litre fresh beef stock
• handful cherry tomatoes
• 1 handful pearl barley
• extra virgin olive oil
• 1 lemon
• few sprigs fresh parsley

Details

Servings 4
Adapted from jamieoliver.com

Preparation

Step 1

Place the beef in a large mixing bowl. Mix 2 tbsp plain flour with a good pinch of salt, pepper and the fennel seeds. Toss the meat in the flour and place to one side.

Place a large lidded casserole pan on a medium heat and add a good lug of olive oil. Add the beef to the pan and brown all over. You may need to do this in batches to avoid steaming the meat. Remove with a slotted spoon and transfer to a plate.

Put the pan back on a medium heat and add another lug of olive oil. Add the onions, carrots, celery, bay leaves and rosemary. Cook for 5 minutes with lid askew, stirring occasionally.

Stir in the tomato purée, then add the beef stock, cherry tomatoes and the beef back to the pan. Stir everything together well. Place the lid on askew. Bring to the boil, reduce the heat to a simmer and cook for 90 minutes or until the meat is tender stirring occasionally. 30 minutes before the end of cooking, throw in the pearl barley.

When it’s ready, season to taste. Ladle into bowls and serve with a little extra virgin olive oil, chopped parsley and lemon zest on top. Crusty croutons are lovely with this too.