Ingredients
olive oil
1 knob butter
1 onion, peeled and chopped
1 handful fresh sage leaves
800 g quality stewing steak or beef skirt, cut into 5cm pieces
sea salt
freshly ground black pepper
flour, to dust
2 parsnips, peeled and quartered
4 carrots, peeled and halved
butternut squash, halved, deseeded and roughly diced
1 handful Jerusalem artichokes, peeled and halved, optional
500 g small potatoes
2 tablespoons tomato pure
bottle red wine
285 ml organic beef or vegetable stock
finely grated zest of 1 lemon
1 handful rosemary, leaves picked
1 clove garlic, peeled and finely chopped
View the full recipe: Jamie Oliver
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