Cook fuss-free this winter. Here are six variations on a hearty winter stew base
This 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 into 8 bases (with or without bones) and freeze until needed.
Sprinkle the crumbs over the stew and serve on its own or with a side dish of your choice.
The aromatic flavours of Morocco border on the divine.
We only use mutton tripe cubes, but you’re welcome to add any other offal.
Instead of using stewing beef, we added pan-fried steak cubes right at the end. Leftover braaied meat works well too.
Potatoes are often just an added veggie when it comes to stew but it’s the star ingredient in this one. We serve the curry on roasted cabbage instead of rice.
Serve piping hot on cooked, coarse polenta.
TIP To stretch the stew, add 2 cans (410g each) beans of your choice at the end, or even 500ml (2c) cooked brown lentils.