I'm a firm believer in the virtues of stew, so a nourishing rib-sticker of some sort is on the menu at least twice a week in my house during winter.
This is partly because my family has an insatiable craving for comforting stews, curries and casseroles, but mostly because these one-pot wonders don't require much of my time.
I think many beginner cooks are put off making stew because the process seems so long and drawn out, but in fact a basic stew can be put together in under 20 minutes and then booted into the oven to finish cooking at its leisure over two or three hours.
The
hearty beef and carrot stew at the end of this page is a good example: I make it at least once a week using beef shin (bone-in, for extra flavour) and any root vegetables I have to hand. Another dish I make often is a
spicy chickpea and sausage stew (picture,
left). It's both filling and economical, so a good choice if you're feeding a crowd.
When I have an hour or so to spare, I'll make a more complex or luxurious dish, but even these don't need that much attention - all a good stew really needs is plenty of time over a low heat. Long, slow cooking and some robust flavours can transform even the humblest cuts of meat and the lowliest veggies into a nutrient-packed family feast.
Here are some of my favourite stew recipes, starting with a luxurious dish of chicken, cider and bacon:
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