There is nothing more satisfying on a cold winters night than a delicious stew and as winter approaches we have a selection of belly warming recipes for you. Stew is any meat, bean or vegetable slow cooked in the oven or on the stove, so we have put together a selection of stews and casseroles from around the world, with different meats vegetables and beans.
The red meat on the chicken, i.e. the thighs and legs make delicious stews and left on the bone adds extra flavour. Our favourite chicken stews or casseroles come from Moroccan and Spain.
An authentic Moroccan chicken tagine, with chicken on the bone preferably chicken thighs cooked in a tomatoes and onions sauce, subtly flavoured with a mix of cinnamon, turmeric and ginger and finished with a touch of honey. Cooked in the oven till the chicken falls off the bone. Serve this Moroccan stew with couscous or a Jacket potato
A delicious Spanish stew made with chicken thighs, spicy chorizo and butter beans, in a red onions, and tomato sauce flavoured with smoked paprika, garlic and herbs Provencal. This stew is slow cooked in the oven till the meat falls off the bone. Eat this stew with any type of potato, jacket spuds, roasties, mashed, potato cakes or traditional Spanish potato patatas. If you’re not a fan of potatoes, then serve with couscous or crusty bread rolls
We have picked three lamb stews as our favourites from around the world, you cant ignore the traditional Lamb and ale stew from the UK, the French lamb shank combined with green lentils and a Greek lamb moussaka.
A rich lamb stew cooked with diced lamb mushrooms, carrots and parsnips and a rich ale gravy. This stew is slow cooked in the oven till the meat and vegetables become soft and fall apart. This is another stew that goes well with potatoes, to make this dish extra special we recommend serving it with Bubble & Squeak Patties
This stew is made with lamb shanks cooked in a red wine, tomatoes and olive sauce flavoured with garlic and thyme. The lamb is slow cooked in the sauce till the meat falls off the bone. This recipe is a meal in one as the lamb is served on a bed of bay flavoured green lentils, carrots, and cherry tomatoes.
A traditional Greek oven baked lamb dish, this stew is made with minced lamb in a rich tomato and onion sauce flavoured with garlic, cumin, cinnamon and mint. The minced lamb and sauce is cooked initially on the stove top before layering in a casserole dish with slices of fried aubergines. The stew is topped with sliced potatoes similar to a hotpot, but the potatoes are covered in a thick savoury cheese sauce. The dish is baked in the oven till all the flavours merge, and the potato and cheese topping id cooled and golden brown. This mouth-watering lamb dish is served with a fresh green salad, dressed in a tomato dressing