Beef stew jamie oliver
The cost per serving below is generated by Whisk. Place a large roasting tray in the oven to preheat. Carefully beef stew jamie oliver the hot tray from the oven, then add the oxtail.
Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized. Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil. Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently. Meanwhile, remove the oxtail from the oven and set aside.
Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well. Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed. Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones. Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
Tips Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. The cost per serving below is generated by Whisk. Pick and finely chop the parsley. Place the beef between 2 sheets of clingfilm. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef. In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside.
Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared. Remove from the heat and stir in the cream and parsley. Delicious serve with bread and gherkins. When times get busy, routine can take a backseat and meal planning can go out the window. So to help, we’ve pulled together 16 delicious yet simple oven-baked dinners to see you through the hectic days.
Check out our budget-friendly recipe hub for more meal inspiration that’ll help you save time and money in the kitchen. Packed with flavour and spice, this super-easy traybake also contains three of your 5-a-day. Simply whack it all together then leave the oven to do the hard work. After a quick sizzle on the hob, transfer to the oven and let it do all the hard work. The chicken will go tender and juicy, while onion marmalade adds a sweet, sticky flavour that’ll have you reaching for seconds. We’ve gone down the even easier route of using jalfrezi curry paste for the spice to really make this a one-tray wonder.
Not only does this dish look like a work of art, it tastes incredible, too. You can easily swap the veg for whatever is in season, just very finely slice it so it cooks to perfection under the grill. Once you’ve made this once you’ll make it time and time again. It’s the fresh, simple ingredients and ease of one-pan, oven cooking that’ll do that to you! Mediterranean like olives, basil, lemon and cherry tomatoes that are simply divine.
