Stew Recipes
23 recipes found
Cocotte & Chill Beef Cheeks Braised in Red Wine
Beef cheek is a muscle, so it’s not super fatty but has a lot of collagen which helps bind the sauce. Plus, the meat bec…
Risotto alla Zuca, Taleggio, Jus di Pollo e Mandorle
Creamy risotto with roasted pumpkin, Taleggio and chicken jus, finished with almond cream.
Pot Roast Brisket with Harissa and Spices
Slow-cooked beef brisket with harissa and warm spices, tender and deeply flavoured.
French Onion Beef Noodle Soup
Slow-cooked beef short ribs with caramelised onions and aromatic spices in a savoury broth.
Beef Stew with Root Vegetables
Beef and root vegetables slow-cooked in beer and broth with garlic and paprika.
Dijon and Cognac Beef Stew
Beef stew with Dijon and Cognac, slow-cooked with onions, carrots and mushrooms.
Slow Cooker Mushroom Barley Risotto
Creamy barley risotto with mushrooms, carrots and thyme, cooked slowly to blend flavours.
My Italian Grandmother's Tips for the Best-Ever Polenta
Creamy polenta with cheese and butter, gently stirred to a smooth, comforting consistency.
Slow Cooker Beef Stew
Slow-cooked beef with vegetables in a savoury broth, tender and deeply flavoured.
Beef Bourguignon
A rich and hearty French stew made with beef cheeks, bacon lardons, mushrooms, and red wine, slow-cooked to perfection.…
Slow Cooker Pork Cacciatore
Slow-cooked pork with tomatoes, peppers and mushrooms in a savoury sauce, topped with melted cheese.
Avgolemono: Greek Lemon Chicken Soup
Creamy lemon chicken soup with tender rice, fragrant herbs and a silky egg finish.
Stuffed Grape Leaves (Dolmas)
Stuffed grape leaves with spiced rice, beef, and herbs, gently cooked in broth and lemon juice.
Greek Style Stuffed Peppers
Stuffed peppers filled with spiced beef, chickpeas and rice, baked in tomato sauce.
Youvetsi: Greek Lamb Stew with Orzo
Slow-cooked lamb with onions, wine and spices, served with orzo and fresh herbs.
Beef Stew with Carrots & Potatoes
Slow-braised beef with carrots and potatoes in a savoury red wine gravy.
Lentil-Smothered Greens on Fried Bread
Lentils simmered with fennel and garlic, piled on toasted bread with greens.
Slow-Cooker Freezer-Pack Gumbo
Slow-cooked chicken and sausage gumbo with vegetables and rice, rich in flavour and aroma.
Cioppino (Fisherman's Stew)
Hearty fish and shellfish stew simmered in a fragrant tomato and wine broth with herbs.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
