Recipe of Jamie Oliver My beef stew

Hey everyone, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, my beef stew. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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My beef stew is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. My beef stew is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have my beef stew using 16 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make My beef stew:

1. Prepare 3 lbs stewing beef (or boneless beef chuck in 1 1/2 pcs
2. Make ready 3 tsp salt, divided
3. Prepare 2 tsp ground pepper
4. Make ready 1/2 cup all-purpose flour
5. Get Approx 4 tbsp extra virgin olive oil (may need a bit more)
6. Prepare 3 cloves garlic finely chopped
7. Prepare 3 finely chopped sun dried tomatoes
8. Make ready 1 large onion, halved and sliced (I used Spanish onion)
9. Take 1 1/2 lbs yellow potatoes cut into 1 1/2 inch pieces
10. Get 1 pound carrots, cut into 2 inch pieces
11. Prepare 3/4 cup red wine
12. Make ready 1 1/2 cups beef broth
13. Make ready 2 tbsp worchester sauce
14. Make ready 1 can tomato paste (6 ozs)
15. Take 1 tsp dried thyme
16. Prepare 1 large bay leaf or two small

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Instructions to make My beef stew:

1. Place beef in a large bowl and season with 2 tsp salt and the pepper. Add flour and toss to coat. Shake off the excess flour, putting the beef a in another bowl, reserving the excess flour as well
2. Heat 2 tbsp oil in a large skillet over medium high heat. Once the oil is heated, cook 1/3 of the beef and cook until brown on all sides, about 4-5 minutes. Transfer to a 6 quart slow cooker. Continue cooking beef in batches (three batches total) adding oil as needed, transferring to slow cooker when done.
3. Add 1 tablespoon oil to pan and reduce heat to medium heat. Add onion, chopped dried tomatoes and garlic to the pan. Cover with lid and cook on low medium heat about 8 minutes until soft. Add onion mix to the crock pot along with the potatoes and carrots. Add wine to the pan, increase the temperature to medium high heat, and bring the wine to just bubbling, scraping off any brown bits in the pan. Pour into the slow cooker.
4. Whisk the tomato paste into the reserved flour. Whisk in the broth, worchester, thyme and remaining salt. Add the bay leaves, add this mixture to the slow cooker. Mix all ingredients well (I had to split the stew at this point between the slow cooker and the original flour bowl just to get it mixed properly). Add all back to slow cooker, cover, and cook on high for 4 hours or low for 7 1/2 hours. Enjoy!!

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