In the cold days of winter there’s nothing more satisfying than coming home to a nice big bowl of stew – especially if your loved one has spent hours slaving over it.
In this house we regularly make steak or chicken stew, and occasionally a pot of lamb stew shows up – mainly due to the price of lamb. The vegetable ingredients are usually just whatever happens to be to hand, which means that celery, onions, carrots, garlic & parsnips are guaranteed to be thrown in the pot.
I also love to throw a sweet potato or two into the mix as they tend to disintegrate during the cooking process, acting as a beautiful thickening agent while also adding tons of flavour.
Stews are really cheap to make, especially if you have a large pot and can make substantial quantities at once. In winter we regularly just leave the pot on the stove and eat from it for several days, but you can also choose to freeze it in portions.
Today’s stew recipe is one I cooked recently. If you prefer your food more savoury then sweet, then you might want to leave out the sweet potatoes, as the sweetcorn and leeks add plenty of sweetness to the overall dish.
Dice up your ingredients to the size you want them in the final dish – some people don’t like huge chunks of carrot. This stew is very versatile, you can use it as a pie mix and top with mashed potato or puff pasty, I’ve even used it in the past as a vol-au-vent filling (make sure to dice everything up really fine for this one). Enjoy!