Back when I was in college, my mom made an addicting sweet potato and peanut stew. I shared it with friends, and now all of us serve it to our own kids. They all love it, lamb carrot stew course. Cook, covered, on low 6-8 hours or until potatoes are tender, adding kale during the last 30 minutes.

If desired, top each serving with chopped peanuts and additional cilantro. Peanut stew, also called maafe or domodah, originated in western Africa. An original dish of the Mandinka and Bambara people of Mali, peanut stew shows up in different variations in cuisines of both western and central Africa. What else could I add to this African peanut stew? An easy pork and chickpea stew that looks as though you slaved over it all afternoon but it only takes 30 minutes!

Full of hearty flavour and everything all in one pot! See the tip at the bottom of the recipe for how to make a veggie version, too. Each serving provides 279 kcal, 22g protein, 18. Stews are great for freezing, so it always pays to make double the quantity you need and keep another portion for later.

Store in the freezer in an airtight container for up to a month. Stews were made to use up cheaper cuts of meat like brisket, shoulder, shin, neck – any braising or stewing cuts. Cook beef or lamb cuts for 3 hours on a low heat to ensure that they are really tender. The BBC is not responsible for the content of external sites. Read about our approach to external linking.

00743 11 40 C 11 55. 007431 69 40 69 C 47. Serve with my Goose Fat Roast Potatoes. What’s more, it is also slimming friendly with minor tweaks. And what would beef stew be without dumplings?

These add a bit more work to an otherwise fuss-free recipe, but they turn this simple homely stew into a complete one-pot meal. I used braising steak for my beef stew but you can use any type of stewing beef that is suitable for casseroles such as brisket or chuck steak. The beef is first tossed in a little flour which helps thicken the gravy. I would normally advise you brown the beef in oil first, but this recipe is all about simplicity. I have used onions, leeks, carrots and parsnips to round off my stew. In truth, you can use whatever root vegetables you fancy such as potatoes, swede and butternut squash. These will need to be thawed first before adding to your stew.

The beef and vegetables cook slowly in a medley of beef stock and red wine. Soy sauce, Worcestershire sauce or balsamic vinegar, tomato paste, minced garlic and herbs add depth of flavour. I used grated Parmesan cheese and chopped chives in my recipe. Use Stilton cheese instead of Parmesan or horseradish sauce if you want a bolder flavour. Lightly season the flour with salt and pepper. Toss the beef cubes with the flour to lightly coat. Add the onions, leeks, parsnips and carrots.