You don’t have to wait hours for a heart-warming casserole – try these quick and easy ideas for a change of pace
Not all stews need hours in the oven to produce a rich, full-flavoured sauce and melt-in-the-mouth tender meat. The trick is to use a cut of meat or type of vegetable which suits the cooking time and method. Though slow-cooked beef and lamb stews have their place of honour in traditional English fare, these variations on the theme can be whipped up in a fraction of the time while still providing a wholesome, filling supper.
Pork Stew with Leek and Prunes
Serves 4
12 stoned, ‘ready to eat’ prunes
300ml dry white wine
500g pork tenderloin
3 tbsp olive oil
2 tbsp flour, seasoned with salt and pepper
3 medium leeks, sliced and washed
150ml double cream
2 tsp chopped fresh tarragon leaves
wild rice or red camargue rice cooked as per packet instructions, to serve
- Chop the prunes and soak in the white wine while you prepare the rest of the dish.
- Cut the pork into 2.5cm pieces.
- Heat 2 tbsp of the oil in a frying pan, dust the pork in the seasoned flour and fry about a minute each side to brown. Remove from the pan and set aside.
- Add a little more oil and fry the leek slices until they begin to soften. Add the prunes and wine and boil until reduced by half.
- Add the cream, season with salt and pepper, bring back to the boil and simmer for 1–2 minutes.
- Return the pork and any juices to the pan and simmer for another 5 minutes or until the pork is cooked but still tender.
- Scatter over the chopped tarragon leaves, stir through briefly and serve with rice of your choice.
Chicken in Red Pepper
and Chilli Sauce
Serves 4
1 onion, chopped
2.5cm piece fresh root ginger, peeled and coarsely chopped
2 garlic cloves
2 red peppers, deseeded and coarsely chopped
2 red or green chillies, deseeded and coarsely chopped
2 tbsp ground coriander
1 tbsp ground cumin
½ tsp ground turmeric
pinch of cayenne pepper
2 tbsp olive oil
4 boneless, skinless chicken breasts, cut into 2.5cm pieces
100ml water
salt and black pepper
200ml Greek yoghurt
fresh coriander leaves, to garnish
basmati rice, cooked as per packet instructions
- Place the onion, ginger, garlic, peppers, chillies and spices in a food processor and blend well until you have a paste. (You may need to add a little water.)
- Heat the oil in a large wok or frying pan and add the paste, stir-frying for about 10 minutes.
- Pour in the water and stir through. Add the chicken pieces, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 20-25 minutes or until the chicken is done.
- Stir through the Greek yoghurt and coriander leaves and warm through. Serve on a bed of basmati rice.
Moroccan Lamb Stew
Harissa is a fiery-hot chilli paste from North Africa, available now in major supermarkets and Middle Eastern speciality shops
Serves 4
2–3 tbsp olive oil
1 onion, chopped
450g neck fillet of lamb, finely sliced into thin pieces
500g sweet potatoes, peeled and chopped in 2.5cm chunks
2 tbsp harissa paste
1 x 400g tin chopped tomatoes, drained of juice
300ml fresh lamb stock
salt and pepper
1 x 400g tin chickpeas, drained and rinsed
225g baby spinach leaves, washed
juice of 1 lemon
For the mint yoghurt topping:
200ml Greek yoghurt
1 clove garlic, crushed
3 tbsp freshly chopped mint
couscous, made according to packet instructions, to serve
- Heat the oil in a large saucepan or casserole and fry the onion until soft, about 5 minutes.
- Add the lamb and stir-fry until just brown. Add the sweet potatoes and harissa and cook for 2 minutes before adding the tomatoes and stock.
- Season with salt and pepper, bring to the boil and simmer for 15–20 minutes or until the sweet potato is soft. Stir in the chickpeas and spinach leaves and cook for about 1 minute.
- To make the topping, combine the yoghurt, garlic and mint and season with salt and pepper.
- To serve, spoon the stew over a bowl of couscous and top with a dollop of the yoghurt mixture.
Root Vegetable Stew with Polenta Dumplings
Serves 4-6
1 red onion, roughly chopped
2 tbsp olive oil
2 stalks celery, sliced in ¾ inch pieces
2 medium carrots, peeled and cut into 2cm chunks
2 medium parsnips, peeled and cut into 2cm chunks
200g swede, peeled and cut into 2cm chunks
500g potatoes, peeled and cut into 2cm chunks
12 button onions or shallots, peeled and left whole
250g chestnut mushrooms, quartered
2 cloves garlic, chopped
400ml vegetable stock (Swiss Marigold Bouillon is fine)
2 tsp soy sauce
250ml passata
200ml red wine
2 sprigs fresh thyme
1 bay leaf
freshly ground black pepper
For the dumplings:
2 eggs
175ml natural yoghurt
150g Cheddar cheese, grated
100g polenta
100g plain flour
1 tsp baking powder
freshly ground black pepper
- Heat the oil in a large, ovenproof casserole and fry the red onion until soft, about 5 minutes.
- Add the celery, carrots, parsnips, swede, potatoes, button onions/shallots, mushrooms and garlic.
- Fry over a medium heat until beginning to soften, about 5 minutes.
- Add the soy sauce to the stock and pour over the vegetables. Bring to the boil, then add the passata, red wine, thyme, bay leaf and pepper.
- Bring back to the boil, then simmer, uncovered while you make the dumplings.
- Preheat the oven to 190C/375F/gas mark 5.
- Mix the eggs and yoghurt in a large bowl. Stir in the cheese, the polenta, flour and baking powder and mix well. It will be a wet, but thick, batter-like consistency.
- Lay spoonfuls of the mixture over the top of the stew and bake for 25 minutes or until the dumplings are golden brown.
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