Deleeshious Beef Stew

When in doubt, trust a chef who knows their way around flavour—Jamie Oliver’s one of our go-to's for simple, nourishing meals.

This hearty stew is low-fuss, nutrient-packed, and perfect for batch cooking. Minimal prep, maximum comfort.

Grab the following ingredients:
- 1 red onion (rich in quercetin)
- 4 carrots
- ½ butternut squash
- A few sprigs of fresh sage
- Organic coconut oil or leftover meat drippings
- 1 knob of butter
- 800g stewing steak or beef skirt, cut into 5cm chunks
- 2 tbsp tomato purée or 3 large steamed, skinless tomatoes
- 1 tsp ground cumin
- 1 tsp ground coriander
- 285ml water
- Zest of 1 lemon
- A few sprigs of fresh rosemary
- 1 garlic clove

Method:
Prep the veg: Peel and roughly chop the onion, carrots, and butternut. Pick the sage leaves.

Start the base: In a casserole pan over medium heat, melt coconut oil (or drippings) with the butter. Add onions and sage, and sauté for 3–4 minutes until fragrant.

Build the stew: Add the beef, chopped veg, tomato purée, cumin, coriander, and water. Stir gently to combine. Season generously with black pepper and a pinch of Himalayan salt. Tip: Skip browning the meat - it deepens the flavour when slow-cooked raw.

Cook low and slow:

Oven: 160°C for 2 hours

Stove: Simmer on low for 2 hours

Instant Pot: 30 minutes on stew setting

Finish with flair:
Finely grate lemon zest, chop rosemary and garlic. Mix together and sprinkle over the hot stew just before serving - it releases a gorgeous aroma.

Pro Tip
This stew is even better the next day. We love it for breakfast or lunch (dinner-for-breakfast is our secret to cooking just once a day.)