Food Network star Jamie Oliver recently published a cookbook called Food Revolution. Some of you may have seen the television show by the same name, showing how children can’t even identify basic vegetables. Here’s the introductory paragraph of the book… it pretty much sums it up.
“Hi guys – I’d like to ask you a favor: I need your help with a food movement I’ve started. On the surface it’s quite simply about friends teaching friends how to cook good, honest, affordable food and just generally be a bit more streetwise about cooking. But underneath that, it’s about getting a really fun and important movement called PASS IT ON started, which could well change the health and future of the country.”
Here’s the first recipe I tried, and mastered, out of Oliver’s book. I’m passing it on… please do the same! 🙂
Beef and Ale Stew
• 3 fresh or dried bay leaves (I used basil… mistake but it still tasted good!)
• 1 lb diced stewing beef
• 2 cups brown ale, Guinness or stout
• 2 sticks of celery
• 2 medium onions
• 2 carrots
• olive oil
• 1 heaped tablespoon plain flour
• 1 14 oz can of chopped tomatoes (I doubled that)
sea salt and freshly ground black pepper
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 lengthways 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 canned 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.
p.s. After reading several comments on JamieOliver.com, I would recommend NOT using Guinness…. many comments said it left a bitter aftertaste.