Warming, Easy To Make Winter Stews…

November 19th 2014
By: Melanie

There’s nothing as warming as a good old winter stew, and the great thing is that you can use cuts of meat that are less expensive as once they have been stewed for a few hours they will taste really tender, plus it’s a great way to use up left over wine.

Basic stew ingredients:

For a basic stew you will need a selection of root vegetables such as carrots, parsnips, onions, potatoes, turnips, leeks and so fourth. They are in season in winter and will add real bulk and flavour to most stews.

If you are planning on using meat in your stew you will then need to choose some meat, these can be the most inexpensive cuts.

Stock – vegetable, beef or chicken depending on your recipe or choice.

Herbs, garlic, bay leaf, parsley and thyme – provincial mixture will suffice



Plain flour

Salt and Pepper for seasoning

Basic stew method:

First of all fry your meat in batches with a sprinkling of flour and brown. Then put onto a plate. Add your onions and fry for around 5 minutes, then add the garlic, around 2 cloves for 2 minutes. Then add the wine, stock other vegetables and fried meat and cook for around 2 ½ hours on 170c, or if you have one use a slow cooker. Serve with bread, baked potatoes or mashed potatoes.

Classic easy stew recipes:

Coq-au-vin, check out the BBC website

Beef Bourguignon

Muffin-topped winter beef stew

Vegetable stew with herby dumplings