This is a Jamie Oliver recipe, and it really works just perfectly on autumn or winter nights when you just really want something comforting, tasty and hearty. The richness in flavor comes from the length of time it cooks and the combination of stock and red wine you choose to use. The bigger the taste in either of those choices, the richer the stew that results.
For 4-6 people you’ll need a good handful of fresh sage (stems removed but leaves left whole, don’t skimp), 1 onion (chopped), 2 parsnips (peeled and chopped into 1″ pieces), 3 large carrots (peeled and chopped in 2″ pieces), 1/2 butternut squash (seeds scooped out, peeled and chopped into 2″ pieces), 2 Jerusalem artichokes (washed, peeled and chopped into 1″ pieces), a large handful of small potatoes (cut in half), 1/2-3/4 lb of stewing beef (cut into 2-3″ chunks), 1/3 to 1/2 bottle of red wine, 1 cup vegetable stock, 2 Tbsp tomato puree, 1 Tbsp unsalted butter, 1/4 cup of flour, 2-3 Tbsp lemon zest, 2-3 Tbsp fresh rosemary (chopped), 2-3 garlic cloves (crushed and chopped), olive oil, salt and pepper.
Preheat the oven to 300.
Toss the beef with the flour (add some salt and pepper to the flour first to season it) until all pieces are lightly dusted but fully covered.
Heat the oil and butter in a large stewing pot (that can be placed in the oven) and add the chopped onion and sage leaves. Stir well over medium heat until just softening – 3-4 mins.
Add the floured beef, all of the chopped veggies, veg stock, wine, tomato puree, pepper and just a little bit of sea salt to the onion and sage mixture. Stir well over medium heat for couple of minutes until it just begins to bubble.
Cover the pot and place into the oven. Cook for 3-4 hours (until the meat gently mashes under the back of a spoon and/or when the potatoes and sunchokes are soft but not mushy). Once done, you can keep it covered in the oven at 225 until you are ready to serve it. It makes the whole house smell great.
Combine the lemon zest, fresh rosemary and garlic into a small bowl and spoon this mixture over the top of the stew in large bowls. Serve with crusty bread.