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preferred Jools

If you know a little Jamie Oliver, you certainly know who is in his books or Jools.Régulièrement emissions on television, he speaks of it or even better you see it. Jools is the wife of Jamie. In his book

Original ( Jamie's dinners for the English edition), which is perhaps one of my favorite books of Jamie for his ideas very world food achievable by all, there's that famous beef stew . He prefers that Jools at the time of winter. Jools I'm not, but this recipe is also one of my favorite comfort food dishes, though "easy to made" looks like Jamie. And it's true! It's a simple recipe, without artifice, which can decline with different vegetables. In terms of preparation is done in 10 to 15 minutes. After he is leaving long cooking over low heat for a very soft meat.

The recipe calls for 1 / 2 bottle of red wine. If you did not you (it happened to me one day), you can still make the recipe by substituting vegetable broth or even water (in extreme cases). It's the slow cooking of all ingredients that will concentrate the flavors.

Jamie cooked the stew in the oven at 160 ° C for 3 hours and keep the stew warm to 110 ° C. I tested this version but I prefer the one cooked over low heat on a plate. See for yourself. When serving, he suggested grating zest of one lemon and rosemary. Really do not miss this final touch that adds another dimension to the dish. Enjoy!

Beef Stew preferred Jools

Serves 4

800 g stewing beef

1 onion (I like red This recipe)

2 cloves garlic 4 carrots

1 / 2 butternut squash

500g potatoes

1 small can tomato paste 1 handful

leaves

sage 1 / 2 bottle of red wine 28 cl

beef broth or vegetable

a generous drizzle of olive oil 1

butter 3 tablespoons flour 1 lemon

untreated

a handful of rosemary leaves

salt, pepper

Preparation and cooking time.

Cut the beef into cubes of 5 cm. Peel the vegetables: chop the onion, carrots cut in half and then into pieces of 5 cm, cut the potatoes and the flesh of the butternut squash into cubes.

Pour oil and butter in a saucepan, heat and add onion and sage leaves. Fry for 3-4 minutes. Meanwhile coat the meat with flour, salt and pepper. Add them to the pot with the vegetables, tomato paste, wine and broth and mix. Bring to a boil, cover and reduce heat to low and simmer gently for 3:00 a.m. to 4:00 (it's good when the meat easily crushed between the fingers).

finish and service.

Grate the lemon zest fine, chop the rosemary. Adjust seasoning salt and pepper if necessary. Spoon the stew into bowls and sprinkle with lemon zest and rosemary. Serve immediately.