There’s something deeply comforting about a bowl of slow-cooked stew, especially one that fills your kitchen with the kind of aroma that makes you stop and smile. That’s exactly what happened the first time I made Jamie Oliver’s Jools’s favourite beef stew. I stumbled upon it years ago while looking for a hearty recipe to surprise my family during a chilly weekend. The name caught my attention: after all, if it’s Jools’s favourite, there had to be something truly special about it. And I wasn’t wrong.
This stew isn’t just a recipe. It’s a cozy memory waiting to be made. The richness of the beef, the sweetness from root vegetables, and the depth from fresh herbs and red wine make it taste like a dish you’d expect from a countryside kitchen, served with love and a thick slice of bread. Jamie created this for his wife Jools, and I love how it feels like a love letter in the form of food.
I’ve made this stew countless times now. It’s become my go-to dish for when I want to impress guests without the stress, or simply warm up on a quiet evening. I’ve tweaked the process slightly over time to fit my routine, but the soul of the recipe always remains the same. Whether you’re new to stews or a seasoned home cook, this one is a keeper. It’s the kind of dish you remember. The kind that gets passed around in family group chats and gets requested every time you say, “I’m cooking tonight.”
If you’re ready to bring some warmth and flavor into your home, let me walk you through how to make Jamie Oliver’s Jools’s favourite beef stew just the way I do it.
What is Jamie Oliver Jools’s favourite beef stew?
Jamie Oliver’s Jools’s favourite beef stew is a slow-cooked beef recipe made with tender chunks of stewing beef, hearty root vegetables, fresh herbs, and red wine. It’s named after Jamie’s wife, Jools, because it’s one of her most beloved comfort dishes. What sets this stew apart is the simplicity of ingredients paired with the deep, developed flavor that only comes from hours of gentle cooking. It’s rustic, rich, and perfect for family-style meals.
Why you should try this recipe
You should try this recipe because it’s packed with deep, comforting flavors and is surprisingly easy to make. The meat turns melt-in-your-mouth tender after slow cooking, and the vegetables absorb all the savory goodness. It’s also incredibly flexible, you can make it in the oven, on the stove, or even in a slow cooker. Plus, it’s great for batch cooking and freezes well, making your weeknight dinners that much easier.
Ingredients needed to make Jamie Oliver Jools’s favourite beef stew
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1 kg stewing beef (like chuck or brisket), cut into large chunks
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2 tablespoons olive oil
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2 medium onions, chopped
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2 cloves garlic, minced
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2 sticks of celery, chopped
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2 carrots, chopped
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2 parsnips, peeled and chopped
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1 tablespoon plain flour
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500 ml good-quality red wine
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500 ml beef stock
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2 sprigs fresh rosemary
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2 sprigs fresh thyme
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2 bay leaves
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Salt and black pepper to taste
Instruction to make Jamie Oliver Jools’s favourite beef stew
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Prep the ingredients: Start by chopping all your vegetables and cutting the beef into generous chunks. Season the beef with salt and pepper.
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Brown the meat: Heat the olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. In batches, brown the beef on all sides. Remove and set aside.
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Sauté the veg: In the same dish, lower the heat slightly and add the onions, garlic, celery, carrots, and parsnips. Cook for about 10 minutes until softened and lightly golden.
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Add flour and wine: Sprinkle the flour over the vegetables and stir well for about a minute. Then pour in the red wine, scraping the bottom of the pan to deglaze.
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Combine and simmer: Return the beef to the pot along with any juices. Add the beef stock, herbs, and bay leaves. Stir, bring to a gentle simmer, then cover.
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Cook low and slow: Transfer the pot to a preheated oven at 170°C (325°F) and cook for 2.5 to 3 hours. Check occasionally and give it a stir. The stew is ready when the beef is fork-tender and the flavors are well combined.
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Final touch: Before serving, remove the herb stems and bay leaves. Adjust seasoning if needed.
Jamie Oliver Jools’s favourite beef stew
Equipment
- Dutch Oven
Ingredients
- 1 kg stewing beef like chuck or brisket, cut into large chunks
- 2 tablespoons olive oil
- 2 medium onions chopped
- 2 cloves garlic minced
- 2 sticks of celery chopped
- 2 carrots chopped
- 2 parsnips peeled and chopped
- 1 tablespoon plain flour
- 500 ml good-quality red wine
- 500 ml beef stock
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Prep the ingredients: Start by chopping all your vegetables and cutting the beef into generous chunks. Season the beef with salt and pepper.
- Brown the meat: Heat the olive oil in a large oven-safe casserole dish or Dutch oven over medium-high heat. In batches, brown the beef on all sides. Remove and set aside.
- Sauté the veg: In the same dish, lower the heat slightly and add the onions, garlic, celery, carrots, and parsnips. Cook for about 10 minutes until softened and lightly golden.
- Add flour and wine: Sprinkle the flour over the vegetables and stir well for about a minute. Then pour in the red wine, scraping the bottom of the pan to deglaze.
- Combine and simmer: Return the beef to the pot along with any juices. Add the beef stock, herbs, and bay leaves. Stir, bring to a gentle simmer, then cover.
- Cook low and slow: Transfer the pot to a preheated oven at 170°C (325°F) and cook for 2.5 to 3 hours. Check occasionally and give it a stir. The stew is ready when the beef is fork-tender and the flavors are well combined.
- Final touch: Before serving, remove the herb stems and bay leaves. Adjust seasoning if needed.
Notes
- Use marbled meat: Cuts like chuck have more connective tissue, which breaks down and becomes tender after long cooking.
- Brown in batches: Don’t overcrowd the pot when searing the beef. It helps build that delicious base flavor.
- Deglaze properly: Make sure to scrape up all those flavorful browned bits at the bottom of the pot.
- Let it rest: The flavors deepen even more if you let the stew rest for a few hours before reheating and serving.
Nutritional value (per serving, approx.)
- Calories: 450
- Protein: 32 g
- Carbohydrates: 18 g
- Fat: 24 g
- Fiber: 4 g
- Sodium: 600 mg
What goes well with Jamie Oliver Jools’s favourite beef stew
This stew is rich and flavorful on its own, but it pairs beautifully with:
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Creamy mashed potatoes
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Crusty bread or sourdough
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Buttered noodles
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Steamed green beans or peas
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A simple green salad with lemon dressing
My tips to make the best Jamie Oliver Jools’s favourite beef stew
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Use marbled meat: Cuts like chuck have more connective tissue, which breaks down and becomes tender after long cooking.
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Brown in batches: Don’t overcrowd the pot when searing the beef. It helps build that delicious base flavor.
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Deglaze properly: Make sure to scrape up all those flavorful browned bits at the bottom of the pot.
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Let it rest: The flavors deepen even more if you let the stew rest for a few hours before reheating and serving.
Easy variations of Jamie Oliver Jools’s favourite beef stew
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Add mushrooms: Sautéed mushrooms add umami and depth.
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Swap wine for beer: Use a dark ale instead of red wine for a more robust flavor.
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Go veggie-heavy: Add sweet potatoes, swede, or turnips for variety.
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Add a hint of spice: A pinch of smoked paprika or a dash of Worcestershire sauce can lift the stew.
Best way to store Jamie Oliver Jools’s favourite beef stew
Let the stew cool completely before storing. Transfer it to airtight containers and refrigerate for up to 4 days. It also freezes beautifully. I like to portion it into individual servings and freeze them for up to 3 months. Reheat gently on the stove or in the microwave.
Nutritional value (per serving, approx.)
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Calories: 450
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Protein: 32 g
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Carbohydrates: 18 g
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Fat: 24 g
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Fiber: 4 g
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Sodium: 600 mg
Nutritional values can vary slightly depending on the exact ingredients and portions used.
FAQs
Can I make this stew in a slow cooker?
Yes! After browning the meat and sautéing the veg, transfer everything to a slow cooker and cook on low for 6 to 8 hours.
What wine should I use?
A dry red like Cabernet Sauvignon, Shiraz, or Merlot works beautifully.
Can I make it ahead of time?
Absolutely. It tastes even better the next day as the flavors continue to develop.
What if I don’t have fresh herbs?
You can use dried herbs instead. Use about 1 teaspoon of each dried herb in place of the fresh sprigs.
Can I skip the wine?
Yes. Just replace the wine with more beef stock or a mix of stock and balsamic vinegar for depth.
Conclusion
Every time I make Jamie Oliver’s Jools’s favourite beef stew, I’m reminded of why I fell in love with cooking in the first place. It’s not about fancy techniques or exotic ingredients. It’s about food that hugs you from the inside out. This stew represents everything I adore about slow cooking, patience, comfort, and the joy of sharing something homemade.
One winter evening, I made this for a few close friends. We sat around the table, passing bread, sipping red wine, and savoring every bite. The room was filled with laughter and the occasional, “Can I have seconds?” That night, this stew wasn’t just a meal. It was an experience. And that’s what I believe good food should be.
Over time, I’ve come to appreciate the beauty of dishes like this. They don’t need reinventing. They just need care and time. I love how versatile this stew is. Whether I’m serving it with mashed potatoes on a rainy day or packing leftovers for lunch, it never disappoints. I’ve even shared the recipe with my cousins, who now claim it as their “signature dinner.”
If you’re looking for a dish that feels both nostalgic and nourishing, I truly recommend giving this stew a try. Whether it becomes your weekend staple or a special occasion favorite, I’m confident it’ll earn a place in your kitchen just like it did in mine.
And who knows? Maybe someday, someone will say your beef stew is their favorite too. That’s the magic of recipes like this, they start with Jamie, pass through Jools, land in my kitchen, and now, maybe yours.
Let me know how it turns out if you give it a go. I’d love to hear your stew story too.
