Veal Stew Recipe Jamie Oliver

Jools’s Favourite Beef Stew by Jamie Oliver

"Jools goes mad for this stew in the colder months of the year, and the kids love it too. It’s a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.
The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days."

Prep: 15min

Total: 4h

Yield: 4

Servings: 1 1 Serving (757g)

Nutrition Facts : calories 1081 calories, Fat 64.01813125 g, Carbohydrate 57.8621375 g, Cholesterol 176.3775 mg, Fiber 11.0116876345128 g, Protein 52.33115625 g, Saturated Fat 29.518093125 g, servingSize 1 1 Serving (757g), Sodium 473.6755 mg, Sugar 46.8504498654872 g, Trans Fat 3.5969075 g

Ingredients:

  • olive oil
  • 1 knob butter
  • 1 onion peeled and chopped
  • 1 • a handful of fresh sage leaves
  • 1 3/4 pounds stewing steak or beef skirt (800 g) cut into 5cm/2 inch pieces
  • sea salt and freshly ground black pepper
  • • flour to dust
  • 2 parsnips peeled and quartered
  • 4 carrots peeled and halved
  • 1/2 butternut squash halved, deseeded and roughly diced
  • • optional: a handful of Jerusalem artichokes, pee
  • 500 grams small potatoes (1lb 2oz)
  • 2 tablespoons tomato purée
  • 1/2 bottle red wine
  • 1/2 pint beef or vegetable stock (285 ml)
  • zest (of 1 lemon) finely grated
  • handful rosemary leaves picked
  • 1 clove garlic peeled and finely chopped

Instruction:

  1. "The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days.

    Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.

    The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance."

ITALIAN VEAL STEW

Prep:

Total:

Yield: 6 Servings

Servings:

Nutrition Facts :

Ingredients:

  • Stew
  • 2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces
  • Salt and ground black pepper
  • 3 tablespoons olive oil
  • 2 medium onions , cut into 1/2-inch dice
  • 2 medium carrots , peeled and cut into 1/2-inch dice
  • 2 medium celery ribs , cut into 1/2-inch dice
  • 6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
  • 2 tablespoons unbleached all-purpose flour
  • 3/4 cup dry white wine
  • 1 1/2 cups low-sodium chicken broth
  • 1(14.5-ounce) can diced tomatoes , drained
  • 2 bay leaves
  • Gremolata
  • 1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons)
  • 2teaspoons lemon zest , minced
  • 1/4cup fresh parsley leaves , minced

Preparation

1. FOR THE STEW: Adjust the oven rack to the middle position and heat the oven to 300 degrees. 2. Season the veal generously with salt and pepper to taste. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over high heat until smoking. Add half of the veal and cook, stirring frequently, until it has released its juices and is lightly browned, 4 to 6 minutes. Transfer the veal to plate and set aside. Add another tablespoon oil to the pot and repeat with the remaining veal. Transfer the second batch of veal to the plate. 3. Add the remaining 1 tablespoon oil to the now-empty pot and heat it over medium heat until shimmering. Add the onions, carrots, and celery and cook, scraping the pot bottom occasionally with a wooden spoon, until the onions are soft and lightly browned, 6 to 10 minutes. Add the garlic and cook until fragrant, 10 to 30 seconds. Add the flour and cook for 20 seconds. Add the wine, scraping up any bits on the pot bottom, and simmer until thickened. Increase the heat to high and add the broth, stirring constantly and scraping the pan edges. Add the tomatoes, bay leaves, and meat along with any accumulated juices on the plate, and bring to a simmer. Cover and place the pot in the oven. Cook for 1½ to 1¾ hours, until the veal is tender 4. FOR THE GREMOLATA: Combine the garlic, lemon zest, and parsley together in a small bowl and set aside. 5. Remove the pot from the oven and stir in the gremolata. Let stand, covered, for 5 minutes. Season with salt and pepper to taste and serve immediately.

Simplest Chicken-and-Leek Stew

Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that help the meat brown, it also thickens the tangy mustard sauce. More Fast Chicken Recipes

Prep:

Total: 45min

Yield: 4

Servings:

Nutrition Facts :

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 medium leeks, white and tender green parts only, thinly sliced
  • 1/2 pound cremini mushrooms, thinly sliced
  • Salt and freshly ground pepper
  • 1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
  • All-purpose flour, for dusting
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 tablespoon chopped thyme
  • 2 tablespoons sour cream
  • 2 teaspoons Dijon mustard

Instruction:

  1. In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
  2. Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
  3. Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
  4. In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.

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