Jool’s Favourite Beef Stew (Jamie Oliver ) & Easter Decoration


Not a lot of meat is left in the freezer, we’ll have to go to our butcher and stock up soon.  I defrosted some shin of beef overnight and we made a beef stew.  We’ve almost always used shin of beef from a butcher for a slow-cooking since we got married.  Although it takes a long time for shin of beef to become tender, if you cook it until just right, it becomes fork tender but still very moist, it doesn’t get dry like usual stewing beef.


We make all sorts of differnt beef stew but we made “Jool’s Favourite Beef Stew” from Jamie Olvier’s recipes.  It has onion (we used onion as the base but shallots as a vegetable), parsnip, salad potatoes, carrots, and butternut squash.  The beef was very tender but moist, just right, and it was delicious.  We used 1kg of beef but there is only enough for one more meal left, it shrinks a lot while cooking.  The recipe also has a topping of a mixture of grated lemon rind, finely chopped garlic and rosemary, which adds a lot and makes it even more delicious.






Easter this year is very late but it’ll be Easter next weekend.  As it’s getting close I decorated the dining room with a few things so it feels like it.  The eggs on the faux pussy willow are what I used in a flower arrangement in Hong Kong when we lived there nearly 20 years ago.  I cannot remember where I got the egg shaped candles.






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