I was sick last week and craving comfort food the entire time. One night I was craving stew so I broke out Jamie’s Food Revolution cookbook again and tried his basic stew recipe with my boyfriend’s favorite beer, Newcastle. Beef and beer really taste good cooked together. Here is his easy and delicious recipe.
A Note from Jamie;
“You are going to love this slow-cooked stew recipe, because it’s so simple and gives consistently good results. The meat should be cut into approximately 2cm cubes. Packs from most supermarkets are normally about that size. In stew recipes, you’re often told to brown off the meat first. But I’ve done loads of tests and found the meat is just as delicious and tender without browning it first, so I’ve removed this stage from the recipe.”
- 2 stalks celery
- 2 medium onions
- 2 carrots
- Olive oil
- 1 heaped Tbs all-purpose flour
- 1 14oz can of diced tomatoes
- Sea salt and freshly ground black pepper
- 3 fresh or dried bay leaves
- 1 pnd diced stewing beef
- 2 cups brown ale, Guiness or stout
If using the oven to cook your stew, preheat it to 350ºF. Trim the ends off your celery and roughly chop the sticks. Peel and roughly chop the onions. Peel the carrots, slice length ways and roughly chop.
Put a casserole pan on a medium heat. Put all the vegetables and the bay leaves into the pan with 2 lugs of olive oil and fry for 10 minutes. Add your meat and flour. Pour in the booze and tinned tomatoes. Give it a good stir, then season with a teaspoon of sea salt (less if using table salt) and a few grinds of pepper.
Bring to the boil, put the lid on and either simmer slowly on your hob or cook in an oven for 3 hours. Remove the lid for the final half hour of simmering or cooking. When done, your meat should be tender and delicious. Remember to remove the bay leaves before serving, and taste it to see if it needs a bit more salt and pepper. You can eat your stew as it is, or you can add some lovely dumplings to it.
This recipe is from Jamie’s Food Revolution cookbook. This book has healthy and low-cost meals. If you were able to watch his Food Revolution show you know how he went into homes within the USA and tried to coax them into eating healthier. He is truly an inspiration. Loved this recipe but I recommend adding more spice.
A note from Jamie;
“The crumbing technique is so versatile – you can prepare pork, turkey or even cod in exactly the same way. As there is olive oil in the crumb mixture, you can grill, fry, roast, or bake the meat dry in the oven and it will go lovely and golden.”
- 2 skinless chicken breast fillets (about 8 ounces each)
- 3 cloves of garlic
- 2 lemons
- 15 Saltine crackers (preferably unsalted tops)
- 2 tablespoons olive or vegetable oil
- 8 sprigs of fresh Italian parsley
- 1/8 teaspoon sea salt
- freshly ground black pepper, to taste
- ¼ cup all-purpose flour
- 1 large egg plus one egg white
- Lemon wedges, for serving
Cut each chicken breast into 2 equal pieces. Put a square of plastic wrap over each one and pound a few times with a mallet until they are more or less the same thickness. Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Blend until the mixture is very fine, then pour these crumbs onto a plate. (If using a blender, leave out the oil and chop the parsley roughly and the garlic finely. Add the garlic and parsley after the crackers are pretty much blitzed and mix in the oil once you’ve dumped the mixture onto a plate.)
Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.
To cook your chicken:
Preheat your oven to its highest temperature (475°F). Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.