“Jool’s Favourite Beef Stew”

今日の夕食は、ジェイミー・オリバーの「Jool’s Favourite Beef Stew」(ジユールが大好きなビーフシチュー)。ジュールというのはジェイミー・オリバーの奥さん。夫が担当してくれましたが昨日の夕方出張から戻ったところで疲れているのではと思い、アシスタント役を買って出て野菜などの準備をお手伝いしました。

Today’s dinner was Jamie Oliver’s “Jool’s Favourite Beef Stew”.  My husband cooked it but I gave him some help with preparation of the vegetables because I thought he was probably quite tired from his business trip.


The recipe says put all the vegetables in with the beef (in the recipe beef is stewing beef but we use shin of beef, stewing beef here tends to become too dry though sometimes can be good) but we find that the vegetables disintegrate mostly in the sauce when we do that, so we tend to add some of them later.  Today, we added carrots with the beef but put in the parsnips and potatoes an hour later – it was cooked for 2.5 hours in total.  It is nice when some of the vegetables become sauce so sometimes we add some of all the vegetables with beef and some later.  Potatoes can also disintegrate depending of the type, the one we used today were the waxy time and were still firm enough (just right doneness) and parsnip and butternut squash would have completely disintegrated.  As each time how long for beef to get tender seems different it’s hard to get it all right but today everything was perfectly done.   The only thing was that my husband forgot to write down butternut squash on the shopping listand didn’t get it and we missed it, it would have added some sweetness..  It was still excellent, though, even without it.



Also, the mixture of minced garlic, lemon rind & rosemary which gets sprinkled over everything just after serving adds a lovely fresh touch and elevates the dish to another level.  It’s good without it but this mixture does makes it even better so I recommend you to try it.








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