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Oxtail stew with dumplings

Stew recipes

Oxtail stew with dumplings

2 hours

Hogget shanks

Cooking with

Hogget shanks

3 hours

Mixed squash stew with borlotti beans and feta

Butternut recipes

Mixed squash stew with borlotti beans and feta

40 minutes

Lamb, chickpea and butternut stew

Chickpea recipes

Lamb, chickpea and butternut stew

1 1/2 hours

Senegalese fish and rice stew

Butternut recipes

Senegalese fish and rice stew

1½ hours

Curried bean stew

Stew recipes

Curried bean stew

10 to 15 minutes

Boerewors stew

Sausage recipes

Boerewors stew

15 minutes

Haddock and prawn stew

Stew recipes

Haddock and prawn stew

Spiced pork and corn stew

Stew recipes

Spiced pork and corn stew

40 minutes

Ossobuco alla milanese

Beef recipes

Ossobuco alla milanese

1 hour 30 minutes

Algerian veal stew with spinach and chickpeas

Chickpea recipes

Algerian veal stew with spinach and chickpeas

4 hours or overnight

Autumn vegetable stew with grilled cheese

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

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Autumn vegetable stew with grilled cheese

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 45 minutes

Ingredients

2 - 3 T olive oil
1 onion, thinly sliced
2 leeks, thinly sliced
2 celery sticks, thinly sliced
2 cloves garlic, crushed
500 g pumpkin, peeled and cut into chunks
250 g parsnip or sweet potato, peeled and cut into chunks
250 g carrot, peeled and cut into chunks
sea salt and freshly ground black pepper, to taste
1 cup vegetable stock
1 x 400 g can Italian tomatoes in juice, blended
1 x 400 g can lentils, drained and rinsed
1 t dried oregano
2 - 3 T Italian parsley, chopped
1 bay leaf
125 g cheese, thinly sliced (try a mix of Crottin, mozzarella and Camembert)
crisp lettuce salad, for serving

Method

Heat the olive oil in a suitable casserole. Add the onion, leek and celery, and gently cook until soft and wilted.
Stir in the garlic. Add the vegetable chunks then stir. Season to taste.
Add the stock, tomato, lentils and herbs. Bring to a simmer then cover. Gently cook for 30 minutes, or until the vegetables are tender.
Adjust the seasoning.
Top with the sliced cheese then slide under a hot grill for a few minutes, until melted.
Serve with the crisp lettuce salad on the side.

Per serving: 1864.1kJ, 16.7g protein, 23.9g fat, 45g carbs