Jamie Oliver Slow-Cooked Beef Stew with Root Vegetables Recipe
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.
- Prep Time: 20
- Cook Time: 420
- Total Time: 7 hours 20 minutes
- Yield: 8 1x
- Category: Main Course
- Method: Slow cooking
- Cuisine: American
Ingredients
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800g stewing beef (such as chuck or brisket), cut into chunks
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2 tbsp olive oil
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2 onions, finely chopped
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2 garlic cloves, minced
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3 carrots, sliced
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2 parsnips, chopped
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2 potatoes, cubed
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2 tbsp plain flour (or gluten-free flour if preferred)
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2 tbsp tomato purée
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400ml beef stock
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250ml red wine (optional, can replace with extra stock)
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2 tsp Worcestershire sauce
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2 bay leaves
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1 tsp dried thyme
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Salt and black pepper, to taste
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Fresh parsley, chopped (for garnish)
Instructions
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.
In the same pan, add onions and garlic. Sauté gently for 5 minutes until soft and fragrant.
Stir in the tomato purée and flour, cooking for 1–2 minutes to remove the raw flavour and thicken the stew base.
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.
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.
Remove bay leaves, season with salt and pepper, and sprinkle with chopped parsley before serving.