Jamie’s Easy Slow-cooked Beef Stew

A slow-cooked beef stew is a classic comfort food that is perfect for a cold winter day. This recipe by Jamie Oliver is easy to make and requires only a few ingredients. In this recipe, we will be using beef chuck, which is a tough cut of meat but becomes tender and flavorful when cooked slowly.

Ingredients:

– 2 lbs beef chuck roast, cut into bite-sized cubes
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 large carrots, chopped
– 2 large potatoes, chopped
– 2 cups beef broth
– 1 tablespoon tomato paste
– 1 tablespoon Worcestershire sauce
– 1 tablespoon cornstarch
– Salt and pepper
– Olive oil

Directions:

1. Heat a large skillet over medium-high heat. Add a drizzle of olive oil to the pan.

2. Add the beef to the skillet and cook until browned on all sides, about 4 minutes per side. Remove the beef and transfer it to a slow cooker.

3. In the same skillet, add the onions and garlic. Sauté for 2-3 minutes until the onions are translucent.

4. Add the carrots and potatoes to the skillet and cook for another 2 minutes.

5. Transfer the vegetables to the slow cooker.

6. Add the beef broth, tomato paste, Worcestershire sauce, salt, and pepper to the slow cooker. Stir to combine.

7. Cook on low for 6-8 hours until the beef is tender and the vegetables are soft.

8. In a small bowl, whisk together the cornstarch with a tablespoon of water until smooth. Add the cornstarch mixture to the stew and stir until thickened.

9. Serve the slow-cooked beef stew hot with crusty bread.

Bullet Points:

– Slow-cooked beef stew is a classic comfort food that is perfect for winter days
– Beef chuck is a tough cut of meat that becomes tender and flavorful when cooked slowly
– Brown the beef in a skillet before transferring it to a slow cooker
– Use onions, garlic, carrots, and potatoes for flavor and texture
– Beef broth, tomato paste, and Worcestershire sauce add depth of flavor to the stew
– Cook on low for 6-8 hours until beef is tender and vegetables are soft
– Use cornstarch to thicken the stew
– Serve hot with crusty bread.