(Today’s recipe: Beef Stew originally by Jamie Oliver)

It’s become a Christmas tradition that we have Beef Stew with the lovely Carola and family when we’re in Germany. This year she was in hospital so no stew – quel dommage! But at least she’s well again and she gave me the recipe for this deelicious meal. She always doubles the recipe, so instead of for 4-6 she makes for 12 and the 6 of us eat it all… The less said here, the better.

In case you’re wondering why there’s a picture of a rabbit instead of beef stew, well, what can I say. It’s soooooo cute, I couldn’t resist it. He’s Pauline’s (their daughter) rabbit and I just too adorable. As is Pauline of course! Lukas the son and Thomas the husband too!

But lest I digress any further here is the recipe. Jamie says to add whatever herbs you want to, so feel free to add other fresh herbs. I have added paprika, soy sauce and tomato paste, but leave this out if you want to remain more faithful to his recipe. Here's the link to his recipe:
http://www.jamieoliver.com/recipes/beef-recipes/beef-and-ale-stew

THE RECIPE (4-6 people)
2 stalks celery, roughly chopped
2 onions, peeled and chopped
2 carrots, peeled and chopped
2 tbsp olive oil
400g tin tomatoes
1 tbsp flour
Salt and pepper
3 fresh or dried bay leaves
500g beef, in about 2cm cubes
500ml Guinness or other dark beer
1 tbsp paprika, sweet or hot, optional
2 tbsp tomato paste, optional
2 tbsp soy sauce, optional

METHOD:
1. Heat the oil in a casserole dish or big pan and brown the vegetables. Add the bay leaves, meat and flour – it’s not necessary to brown the meat, but you can if you want to.
2. Add the rest of the ingredients and bring to the boil, then reduce to simmer, cover and either simmer on the stove at a low heat for 3 hours or bake in the oven at 180-200C for 3 hours. Remove the lid for the last 30 minutes.
3. The meat should be very tender and delicious at this point. Remove the bay leaves and season with salt and pepper if necessary.

Carola always serves this lovely dish with lots of baguette so that you can soak up the lovely juices, but it also tastes great with potatoes or rice.

Thanks Carola for this deevine recipe and we look forward to seeing you again at Christmas next year!