This stew is the flavour base, so it’s not too richly flavoured in order to serve as the starting point for other stews. The recipe takes a little time but saves time when making another stew. Divide the stew into 8 bases (with or without bones) and freeze until needed.
1 Preheat the oven to 180°C.
2 Grease a large ovenproof dish with nonstick spray and add 3kg soup bones, 2 carrots (cut into chunks), 3 onions (halved), 2 garlic cloves (bruised), 3 leeks (cleaned and cut into chunks) and 2 tomatoes (halved).