Jool’s Favourite Beef Stew

今日夫が作ってくれた夕食は、ジェイミー・オリバーの「Jool’s Favourite Beef Stew」というビーフの煮込みでした。一般的にお肉の煮込みは最初にオイルで外側を結構しっかりと焼き付けてから煮込みますが、ジェイミー・オリバーは焼き付ける必要はないという持論。香味野菜を焼いたあと小麦粉をまぶしたビーフを入れてさっと油を絡めるだけ。わたしも両方試してみましたが、あまりしっかり焼かない方がお肉が柔らかく仕上がる気がしますし味も落ちないと思うので、そうすることが多いです。シンガポールの換気扇は外につながっていないのでキッチンの床から調理している本人の髪の毛から何から何まで油だらけになってしまうので、この方がずっと楽ですし、煙だらけにもなりません。

Tonight’s dinner my husband cooked was Jamie Oliver’s “Jool’s Favourite Beef Stew”.   Usually,  in such stew recipes you are told that you have to brown the outside of the meat well before stewing, but Jamie Oliver says he doens’t believe it’s necessary.  His recipe tells you to just sautee the floured chunks of beef after you sautee the onions etc quickly.  I tried both methods and I personally found that I prefer meat simmered without browning very dark outside because it’s more tender, browning seems to make the outside a little tough.  Also here in Singapore the extractor fan doesn’t let the sucked air go out outside the kitchen, it sort of comes back after going through filters, so if you brown meat well in a pan you hair, the counter, the floor – everywhere gets oily and horrible.  This way is easier, not so smelly, not so smoky.


This dish has a lot of sweet vegetables so the sauce becomes quite sweet.  Also the vegetables like parsnip and butternut squash (we used Kabocha instead today) fall apart into the sauce (even though we add them much later than the recipe says), which makes the whole thing very thick.  However it’s not as heavy as it looks.  He had to add liquid quite a few times, though, as it got very thick during the long stewing time.  The photo doesn’t show it but it also comes with a mixture of finely chopped rosemary, lemon rind and garlic sprinkled on top after serving – which is so fragrant and also cuts the richness of the dish.  So delicious!







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