Guest chef

Jasmine and Melissa Hemsley

Sisters Jasmine and Melissa Hemsley's approach to healthier eating is straightforward, healthy and refreshing: they use only natural, wholesome ingredients.

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Slow-cooked beef stew with gremolata

  • Serves 4
  • Prep 25 mins
  • Total time 3 hrs 35 mins
4.1/5 rating (10 votes)
Slow-cooked beef stew with gremolata
Slow-cooked beef stew with gremolata

step by step

  • 1Preheat to 160°C, fan 140°C, gas 3. Season the meat with 
sea salt and black pepper. Heat the ghee in a large casserole and gently fry the onions for 6-8 minutes until softened.
  • 2Add the celery, garlic, bay leaves and thyme and cook 
for a further 2 minutes. Stir in the tomato purée and fry for another minute; add the meat. Pour over the wine. Bring back to the boil; scrape the pan 
with a wooden spoon to 
release the caramelised juices from the bottom.
  • A melt-in-the-mouth stew served with a zingy drizzle. Serve with baby spinach or watercress.
  • 3Add the chopped carrots and celeriac and 400ml cold water. Bring back to the boil; pop the lid on and cook in the oven for about 3 hours, checking and stirring occasionally. The meat should be very tender. Stir in the mustard and season to taste. Remove and discard the bay and thyme before serving.
  • 4Meanwhile prepare the gremolata by whizzing the parsley, garlic, lemon zest and juice together in a food processor, then gradually add the oil, pulsing between each addition. Season to taste.
  • 5Serve the stew drizzled with 
a spoonful of gremolata.
  • Photographs by Martin Poole

Get ahead

Make the stew up 
to 2 days ahead; cool and chill. Make the gremolata up to 
2 hours before serving.

You will need

  • 800g beef shin (we use organic)
  • a pinch of sea salt
  • 2 tbsp ghee (or butter)
  • 2 medium onions, roughly chopped
  • 2 sticks of celery, diced
  • 2 garlic cloves, finely chopped
  • 2 bay leaves
  • 3 sprigs of thyme or 1 tbsp dried thyme leaves
  • 2 tbsp tomato purée
  • ½ bottle organic full-bodied red wine
  • 3 large carrots, peeled and chopped into large chunks
  • 1 medium celeriac, peeled and chopped into large chunks
  • 1 tbsp wholegrain mustard

For the gremolata

  • 2 handfuls of flat-leaf parsley, leaves only
  • 1 large garlic clove
  • zest of 1 lemon
  • juice of ½ lemon (about 
2 tbsp)
  • 5 tbsp extra-virgin olive oil

+ Nutritional Information