The Jamie Oliver Slow-Cooked Beef Stew with Root Vegetables is the ultimate comfort meal — hearty, rich, and full of deep, warming flavours. Tender chunks of beef slowly simmer in a flavourful broth with carrots, parsnips, and potatoes, creating a meal that’s as nourishing as it is satisfying. This slow-cooked dish is perfect for cold evenings or Sunday family dinners, filling your kitchen with the wonderful aroma of home cooking.

What is Jamie Oliver’s Slow-Cooked Beef Stew with Root Vegetables?

This stew combines beef, root vegetables, and aromatic herbs cooked slowly to perfection. The low and slow cooking method breaks down the meat, making it melt-in-your-mouth tender while infusing the broth with hearty, savoury flavour. Jamie Oliver’s version adds a rustic, wholesome touch that’s easy to prepare yet feels like a fine dining classic.

Jamie Oliver Slow-Cooked Beef Stew with Root Vegetables

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Why You Should Try This Recipe

Comforting and hearty – Perfect for cold winter nights or family meals.
Full of flavour – Slow cooking brings out deep, rich, and meaty flavours.
Nutritious and balanced – A wholesome mix of protein and root vegetables.
Budget-friendly – Uses affordable cuts of beef that turn tender over time.
Make-ahead meal – Tastes even better the next day.

Ingredients Needed for Jamie Oliver’s Slow-Cooked Beef Stew with Root Vegetables

800g stewing beef (such as chuck or brisket), cut into chunks
2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, minced
3 carrots, sliced
2 parsnips, chopped
2 potatoes, cubed
2 tbsp plain flour (or gluten-free flour if preferred)
2 tbsp tomato purée
400ml beef stock
250ml red wine (optional, can replace with extra stock)
2 tsp Worcestershire sauce
2 bay leaves
1 tsp dried thyme
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)

Kitchen Equipment Needed

Large ovenproof casserole dish or slow cooker
Sharp knife and chopping board
Wooden spoon
Measuring jug
Oven or slow cooker

Instructions to Make Jamie Oliver’s Slow-Cooked Beef Stew with Root Vegetables

Step 1: Brown the beef

Heat olive oil in a large pan or casserole dish. Add the beef chunks in batches and brown them on all sides. Remove and set aside.

Step 2: Sauté the aromatics

In the same pan, add onions and garlic. Sauté gently for 5 minutes until soft and fragrant.

Step 3: Add tomato purée and flour

Stir in the tomato purée and flour, cooking for 1–2 minutes to remove the raw flavour and thicken the stew base.

Step 4: Combine liquids and vegetables

Add beef stock, red wine, Worcestershire sauce, and herbs. Stir well, then add the browned beef back into the pan along with carrots, parsnips, and potatoes.

Step 5: Slow-cook until tender

Cover and cook in the oven at 160°C (320°F) for 2½ to 3 hours, or in a slow cooker on low for 7–8 hours until the beef is tender and the sauce thickens.

Step 6: Finish and serve

Remove bay leaves, season with salt and pepper, and sprinkle with chopped parsley before serving.

What to Serve With Jamie Oliver Slow-Cooked Beef Stew with Root Vegetables

Crusty bread – Ideal for soaking up the rich gravy.
Mashed potatoes – A creamy side that pairs beautifully with the stew.
Steamed greens – Adds freshness and colour to your meal.
Yorkshire pudding – For a traditional British touch.

Pro Tips for Making the Best Jamie Oliver Slow-Cooked Beef Stew with Root Vegetables

Choose the right cut – Chuck or brisket gives the best tenderness after slow cooking.
Brown the meat properly – Adds depth and richness to the stew.
Don’t rush the process – Slow cooking develops flavour and tender texture.
Use fresh herbs if possible – Thyme, rosemary, or bay leaves elevate the taste.
Skim excess fat – For a cleaner, lighter broth.
Let it rest before serving – The flavours meld beautifully as it cools slightly.

What are the Variations of Jamie Oliver’s Slow-Cooked Beef Stew with Root Vegetables

Beef and ale stew – Replace wine with dark ale for a malty depth.
Tomato-rich version – Add canned tomatoes for a thicker sauce.
Vegetable-packed – Include swede, turnips, or leeks.
Spicy version – Add chilli flakes or smoked paprika for extra warmth.

How Do I Store Jamie Oliver’s Slow-Cooked Beef Stew with Root Vegetables

In the fridge – Store in an airtight container for up to 3 days.
In the freezer – Freeze portions for up to 3 months.
For best results – Cool completely before refrigerating or freezing.

How Do I Reheat Jamie Oliver’s Slow-Cooked Beef Stew with Root Vegetables

On the hob – Reheat gently over medium heat until piping hot.
In the oven – Warm covered at 160°C (320°F) for 20 minutes.
From frozen – Thaw overnight before reheating.

How Can I Make Jamie Oliver’s Slow-Cooked Beef Stew Healthier?

Use lean beef cuts and trim visible fat. Reduce the oil slightly and load up on vegetables for extra fibre. For a lower-carb version, skip the potatoes and add more carrots or swede.

Nutrition Value (per serving)

Calories: ~480 kcal
Protein: 38g
Fat: 22g
Carbohydrates: 32g
Fibre: 6g

FAQs

How do you make beef stew meat tender?

To make beef stew meat tender, use a slow cooking method over low heat for several hours. The collagen in the beef breaks down gradually, resulting in soft, melt-in-your-mouth meat.

Should I brown the beef before slow-cooking the stew?

Yes, browning the beef first adds depth and richness to the flavour. It caramelises the surface, creating a deeper, more complex taste in the finished stew.

How do you thicken a slow-cooked beef stew?

If your stew is too thin, remove the lid for the last 30 minutes to let it reduce naturally. You can also mix a tablespoon of flour or cornstarch with water and stir it in during the final 10 minutes of cooking.

Can I prepare beef stew the night before cooking?

Yes, you can brown the meat and chop the vegetables the night before. Store them separately in the fridge, then assemble and cook the stew the next day for maximum flavour and convenience.

Final Words

The Jamie Oliver Slow-Cooked Beef Stew with Root Vegetables is a perfect example of simple cooking that delivers incredible flavour. With tender beef, hearty vegetables, and a rich, savoury sauce, it’s a dish that warms the soul and satisfies the appetite.