Our autumn tactics: grab a thick blanket, line up the box sets, make a warming winter dish. Why not try Paul’s recipe for winter stew.
We use a pressure cooker a lot in our kitchens, and couldn’t recommend it enough. We find that it brings all the benefits of low and slow cooking, in an incredibly short period of time.
What you’ll need for this hearty winter stew.
- 2 ltr beef stock
- 750g pancetta, cubed
- 10g sherry vinegar
- 6 large carrots, diced
- 5 sticks celery, diced
- 2 large red onions, finely diced
- 1 leek, diced
- Handful of rosemary & thyme
- 5 cloves of garlic, thinly sliced
- 2 large potatoes, peeled and diced
- 5 medium tomatoes, crushed
Add a dash of veg oil a large pan. When the oil is hot, add the pancetta and lightly brown.
De-glaze with sherry vinegar before adding the onions, garlic, leek, potatoes, carrots and celery to the pan. Fry for 5 – 10 minutes before adding the tomatoes, rosemary and thyme to the pan.
Next, add the stock and place all ingredients into the pressure cooker. Cook at high heat for eight minutes, or until all veggies are soft.
Serve alongside a simple sourdough bread.