Dark, sticky stew | Jamie Oliver lamb stew recipes (2025)

FAQs

How do you deepen the flavor of stew? ›

Add spices such as turmeric, coriander and cumin at the early stage of cooking, when you are frying onions and garlic, to enhance the taste of the beef stew. Fresh herbs like coriander and bay leaves also contribute a distinct flavour without making the dish too spicy for the younger members of the family.

Browning adds flavour and it makes for a better looking final dish. Preheat the pan so it's ripping hot, then cook the beef in batches. An overcrowded pan can lead to boiling instead of browning. Let the meat sit untouched for 2-3 minutes on the first side, then a minute or so on the others.

The main difference between an Irish stew and classic beef stew comes down to the protein. Traditional Irish stew is usually made with lamb, while beef stew is always made with beef. Our version includes beef chuck, which is less traditional, but easy to make and equally delicious.

Mushy veggies will ruin your stew. Hearty veggies like potatoes, carrots, and turnips should be added halfway through cooking, while more tender veggies like peas and corn should be added about ten minutes before turning the burner off.

Cooking Meat at a Low Temperature For Two Hours

Chuck meat is a hard working muscle and it takes a good long stretch of cooking for it to become tender. Rush things too quickly and your beef will be tough and chewy. Cook it low and slow for at least two hours, and fork-tender meat will be your reward.

Beans and green vegetables work beautifully with fresh soft herbs like basil, parsley and mint. Cook your onions until golden first to make for a sweeter caramelised flavour. Try big-hitting flavours like a smoked ancho or chipotle chilli in with beef or a pinch of saffron in with fish.

Personally I would add as many aromatics and flavor enhancing substances that I like. If the stew is already finished, then you can sauté onions, garlic peppers, celery and carrots then add them to the stew. I would also add some herbs and finally salt and pepper to taste.

Short rib is one of the best stew meats for rich and hearty stews because of its robust flavor and large surface area that absorbs the sauce during the long cooking time. These short ribs also contain a great deal of connective tissue, which breaks down in the slow cooker to produce a very soft and succulent meat.

There is no real wrong answer for your beef stew potatoes — russets or red potatoes will work fine — but Yukon Gold potatoes have the best balance of texture and flavor to complement a meaty stew.

Can you substitute lamb for beef in stew? ›

Can you substitute lamb for beef in stew? Absolutely! Lamb can be a delicious substitute for beef in any stew recipe, providing a different flavor profile and tenderness that might just make your stew stand out.

Your onions will be fine, but mushy potatoes and carrots are a no-no. Instead, add them about 20 minutes before the end of cooking. When they're tender, the stew is done.

A squeeze of lemon juice can brighten a soup or stew and even a grilled or seared steak. If you'd like to always have juice or zest on hand for seasoning, try freezing in small portions, such as in an ice-cube tray. You can toss the frozen juice or zest straight into a hot soup or stew.

Fish sauce, soy sauce, peanut butter, anchovies, Worcestershire, maggi all add extra depth. The maggi in particular amps up the meaty umami. Deeply browning the onions improves the flavor (I've also used onion soup mix, but that took the salt way over the top so keep that in mind).

Not adding enough seasoning would be the second potential issue. Add plenty of pepper and some salt and it should taste better. Using beef stock or red wine is better than water for the liquid. Use just enough to cover the meat and vegetables.

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.