One-pot Stews
Cooler weather calls for the warmth of a slowcooked dish, says Dominic Smith, who has seven cosy recipes you can throw in your genius slow cooker or braise in one pot. Whichever one you choose, you’re in for pure comfort.
Braised in the oven or made in a slow-cooker, these dishes are the real (dinnertime) deal.
“THIS WHITE BEAN AND MUSHROOM NUMBER IS JUST AS HEARTY AS ITS MEATY COUNTERPARTS – AND JUST AS ‘LICK THE BOWL CLEAN’ GOOD.”
LAMB OSSO BUCCO WITH PUTTANESCA SAUCE SERVES 4
4 x 400g lamb osso buco (get your butcher to cut a lamb leg widthwise into 2.5cm-thick pieces)
Plain flour, to dust
1/4 cup (60ml) extra virgin olive oil, plus
2 tbs extra
5 anchovy fillets in oil, drained, chopped 21/2 tbs finely chopped pitted black olives 1 large onion, chopped
1 long red chilli, seeds removed, finely
chopped
21/2 tbs each finely chopped basil, flat-leaf parsley and oregano leaves, plus extra chopped parsley to serve 2 dried bay leaves
70g tomato paste
2 cup (500ml) good-quality beef stock 3 x 400g cans crushed tomatoes with
basil
Lemon zest, to serve
Dust lamb all over in flour and set aside.
If cooking in the oven, preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan with lid over high heat.
If using a slow cooker, select ‘saute/ sear’ and preheat.
Add oil and sear lamb (in batches if necessary), turning frequently, for 5-6 minutes until browned all over. Transfer to a bowl and set aside. Wipe pan or slow cooker bowl clean, then add extra 2 tbs oil with anchovy and olive. Cook, stirring, for 2-3 minutes until anchovy begins to break down. Add onion, chilli, herbs, bay leaves and tomato paste. Cook, stirring for 2-3 minutes until onion begins to soften and tomato paste is caramelised. Stir in stock and crushed tomatoes.
If cooking in the oven, bring to the boil.
Season, return lamb to the pan and push to submerge slightly. Cover with the lid and braise in the oven for 4 hours 30 minutes-5 hours until very tender.
If using a slow cooker, season, return lamb to slow cooker and push to submerge slightly. Cover with the lid, select ‘slow cook’ and set the timer for 8 hours.
Transfer to a serving dish, and scatter with parsley and lemon zest to serve.
FISHERMAN’S STEW SERVES 6
2 tbs extra virgin olive oil
4 eschalots, thinly sliced
4 garlic cloves, crushed
2 medium fennel bulbs, trimmed,
cut into thick wedges
2 vine-ripened tomatoes, chopped
2 tsp toasted fennel seeds
1 pinch saffron
2 tbs each finely chopped dill, flat-leaf parsley and chervil, plus extra dill to serve
2 cups (500ml) good-quality fish stock 2 x 400g jars bolognese sauce 600g clams, purged
700g large squid hoods, cleaned, cut
into thick rings
1kg skinless blue eye trevalla or salmon,
pin boned, cut into 5cm pieces 12 scallops, roe removed
12 large green king prawns, peeled,
deveined, tails intact
If cooking in oven, preheat oven to 160°C. Heat a large heavy-based ovenproof saucepan with lid over medium-high heat.
If using a slow cooker, select ‘saute/ sear’ and preheat. Add oil, eschalot, garlic, fennel, tomato, fennel seeds, saffron and herbs. Cook, stirring, for 4-5 minutes until vegetables have softened.
Stir in the stock and sauce.
If cooking in the oven, bring to the boil. Add clams and squid. Season and stir gently to combine. Cover with a lid and braise in oven for 1 hour 30 minutes-2 hours until squid is very tender. Remove from oven and place over medium-high heat. Bring to a simmer and reduce for 6-8 minutes or until slightly thickened.
If using a slow cooker, add clams and squid. Season and stir gently to combine. Cover with the lid, select ‘slow cook’ and set the timer to 6 hours. Remove the lid, select saute/sear, and reduce sauce until slightly thickened.
Season, add fish, scallops and prawns and stir gently to combine. Cook for 5-6 minutes until fish is just cooked. Season and scatter with extra dill to serve.
BEEF & BLACK PEPPER STEW WITH TOASTED PEARL BARLEY SERVES 6
6 long green shallots, trimmed,
chopped, plus extra, sliced to serve 5 garlic cloves, chopped
20g freshly ground black pepper
1 tbs dark brown sugar
250g black bean sauce
1/3 cup (80ml) extra virgin olive oil, plus
extra to sear beef
1.5kg beef cheeks, trimmed, cut into
5cm pieces
4 eschalots, thinly sliced
2 celery stalks, chopped
1 large potato, cut into 2cm pieces 80g unsalted butter
4 cups (1L) good-quality beef stock
1/2 cup (100g) toasted pearl barley
To make the black pepper paste, place the long green shallots, garlic, pepper, sugar, black bean sauce and oil in a