Jamie's Easy Slow-cooked Beef Stew
Jamie makes this beautiful beef stew using oxtail for an amazing on-the-bone flavour. Then he takes it three different ways - with pasta, on Mash and as a soup. Amazingly versatile and incredibly tasty. You can make it on the hob or in a slow cooker too.
What do you put in your stew? Any family tips you can share with the Food Tube Family? Let us know in the comments below.
Full recipe is available here:
Like to know more about the Porter Beer Jamie uses? The Craft Beer Boys have all the answers and more:
And take a look at our food and drink pairing website to find a cocktail to match to this dish
Links from the video:
Gennaro Lamb Stew |
More Food Tube videos |
Subscribe to Food Tube, it's free! |
Capital Collision | Ten To Two |
Brightlight City | Shortcuts |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
More great recipes |
After a long day's work chasing sheep around a field, there are few things more comforting than a hot bowl of Scotch Broth. This luscious soup contains lamb (scraggy, fatty lamb, not the lean posh stuff), root vegetables and barley. It's quite easy to make, although it does need quite a long cooking time. If you leave it a day or two before eating it, the flavour is even better.
The written / printable recipe is here:
If you love my channel, you can make a donation via PayPal
Easy Beef stew recipe
Using cubed up chuck roast. YUM!
Countdown to Greek Easter Part Six: Magiritsa Lamb Soup
Easter has finally arrived and I am celebrating by making the traditional lamb soup, Magiritsa.
This soup is used to break the fast after lent and makes a perfect appetizer or light meal. If you are adventurous, you can make it the traditional way with lamb innards. Otherwise, enjoy it with tender lamb meat like I do.
Thank you for tuning in to my Countdown to Easter Series. Happy Easter, Christos Anesti!
How To Make A Game Pate. Pâté de campagne. TheScottReaProject
A Wild Game Pate.Country Pate..A Beautifully simple.Game Pate,based on the French classic,Pate De Campagne. Using Rabbit,Pheasant and pork, ( no livers)with garlic and herbs de Provence.The most tastiest dish you will make for the least amount of work,Give it a try its simplicity itself.A super seasonal Game Dish.Many thanks.
Where The Pheasants Come From..
Please Subscribe to my channel by clicking on the link below, as new videos released every week.
TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
A la carte - Zucchini with Pecorino from Siena | euromaxx
Siena is one of Italy's most beautiful cities, and tucked away in the narrow alleys of the old town, you'll find the restaurantAntica Osteria da Divo. The owners prepare typical Tuscan dishes using locally-sourced ingredients. Fora la cartethey showed us how to prepare Zuchini with pecorino cheese...
Traditional Greek Cuisine Rethymno
In Mediterranean restaurant we offer a great selection of dishes from the Traditional Greek Cuisine. Enjoy our Pork Steak cooked with wine, Stifado and Stuffed Vegetables. Join us and explore our magnificant menu. Find us at
WARNING! The BEST Stewed Oxtails Recipe | CaribbeanPot.com
Learn how to make the most succulent stewed oxtails with simple step by step instructions from Gourmand Award winning Caribbean cookbook author, Chris De La Rosa of CaribbeanPot.com
Seasoned, marinated and caramelized.. then slowly braised until tender and falling off the bones, this is unlike any Jamaican stew oxtails you've ever had.
Stewed oxtails recipe at (original version)
For this oxtail stew you'll need..
2.5 - 3 lbs oxtails (cut + trimmed)
1 lime or lemon to wash
1 heaping tablespoon Caribbean green seasoning
3/4 teaspoon salt
1/2 med tomato
1/2 med onion
1 tablespoon chopped parsley
1 scotch bonnet pepper
1/4 teaspoon black pepper
1/4 teaspoon ground allspice
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1.5 tablespoon brown sugar
1 teaspoon veg oil
2 cups water (+ more as needed)
1 can coconut milk
if doing this recipe gluten free, be sure to go through the entire list of ingredients to make sure they met with your specific gluten free dietary needs.. especially the Worcestershire sauce.
What Are the Top 8 Jewish Foods?
Judaism has a very close relationship with food. Most holidays have one or more specific foods associated to it. There are many Jews that observe Jewish dietary laws, like keeping kosher and not cooking on Shabbat.
But what's the history of why some foods are Jewish and some are not? How did Matzo Ball Soup get its name? This video will give you a glimpse into the history of some iconic Jewish foods.
BONUS: If you live in the Bay Area, we went to several restaurants where you can find these Jewish foods.
Special thanks to the following restaurants:
Frena Bakery (certified kosher)
132 6th Street, San Francisco, CA 94103
Saul's Restaurant & Delicatessen
1475 Shattuck Avenue, Berkeley, CA 94709
3838 Telegraph Avenue, Oakland, CA 94609
BimBam sparks connections to Judaism through digital storytelling for learners of all ages.
Watch something Jewish at
Subscribe to us on YouTube:
We are a nonprofit organization and would love your support to continue creating engaging and educational content. If you like our videos support us here:
Number Eight. Hamantashen. It’s the best Jewish cookie. (Not that there’s much competition.) Named for the villain of the Purim story, Haman (BOOOO!!!!), who wore a three cornered hat. You can find chocolate, cherry or apricot but the classic hamantash is always filled with poppy seeds.
Number Seven. Potato Latkes. These are delicious fried potato pancakes that you eat during Chanukah. But let’s be real here. Latkes can be enjoyed any time. It turns out they're an old Italian Jewish custom from way back in the 14th century. It is told that this is the first time Jews fried pancakes to celebrate Chanukah, only back then they were made of cheese.
Number Six. Matzo Ball Soup. For many, matzo ball soup is an absolute staple during Passover. Matzo balls were originally called knaidelach, Yiddish for dumpling. As Germans, Austrians, and Alsatian immigrants came to the US in the 30s, the Manischewitz Company released a kosher cookbook describing the now-famous matzo balls as feathery balls, Alsatian style”. Historians have said it was likely early 20th-century American comedians that finally called them matzo balls.
Number Five. Shakshuka. Served in a iron skillet, this is a hot dish of simmered onions, garlic, bell peppers, tomatoes, spices and with a few eggs dropped on top to cook. Dip a bagel or French bread in this classic Israeli breakfast. Shakshuka was brought to Israel by North African Jews, where it’s a staple thanks to Israel's large North African Jewish communities.
Number Four. Burekas. Every culture has its stuffed pastry. In Israel these are called bourekasim and they’re puff pastry stuffed with cheese, potatoes, veggies, meat...whatever floats your boat. These are appetizers and Israeli street food... the perfect portable snack.
Number Three. Jelly Donuts. Also known as Sufganiyot, which derives from the Hebrew word for sponge, which perfectly describes the way they absorb oil. Best eaten warm, sufganiyot are often topped with powdered sugar and practically melt in your mouth.
Number Two. Cholent. This is a fan favorite in the observant Jewish world because it’s all about keeping Shabbat and not using electricity to cook on Saturday. Cholent is stew that you set up on Friday afternoon before welcoming Shabbat. You throw in beans, potatoes, garlic, barley, onions, flanken, maybe eggs, maybe jachnun, and then your family’s ultra secret spices or sauces all into the pot and let it cook for...entirely too long. Bust into the cholent on Saturday for lunch after twelve plus hours of it smelling amazing.
Number One. Challah Bread. Many might think of Challah as that sweet and tasty french toast they had at brunch last Sunday. But actually this beloved, braided egg bread is eaten at Shabbat dinners around the world. Some believe that the braid represents the idea of unity because on every Shabbat, we dedicate time out of our busy lives to come together to feast and rest before the start of a new week.
What’s your favorite Jewish food? Did we miss one? Let us know in the comments below!
Greek Beef and Green Bean Stew
Beef and Green Bean Stew is a green bean and meat stew. Lamb or beef stew meat is used with a tomato stew base. The spices make this a delicious stew, especially on cold days.
Live your myth with greek food
All my recipes in english on my website:
Greek cuisine is a Mediterranean cuisine. Contemporary Greek cookery makes wide use of olive oil, lemon juice, vegetables, and herbs, grains and bread, wine, fish, and various meats, including lamb, poultry, rabbit and pork. The most commonly seen grain is wheat, however barley is also used. Also important are olives, cheese, eggplant (aubergine), zucchini (courgette), and yogurt. Greek desserts are characterized by the dominant use of nuts and honey. Some dishes use filo pastry.
Mezés (μεζές) is a collective name for a variety of small dishes, typically served with wines or anise-flavored liqueurs as ouzo or homemade tsipouro. Orektika is the formal name for appetizers and is often used as a reference to eating a first course of a cuisine other than Greek cuisine. Dips are served with loaf bread or pita bread. In some regions, dried bread (paximadhi) is softened in water.