Category Archives: Stews


Batch10 Bourbon Beef Bean Chilli

1/3 cup Batch10 Honey Bourbon
1 cup chopped onion
2 cloves garlic, crushed
1 cup each diced celery and corn kernels
400g beef mince
200g diced bacon
1 tablespoon chili powder
½ teaspoon crushed red pepper
2 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
1 teaspoon ground cumin
½ teaspoon salt
2 tablespoons brown sugar
1 can diced or crushed tomatoes, undrained
1 cup tomato sauce
1 can red kidney beans, undrained and rinsed

In a medium sized saucepan, brown off the mince and remove from heat. Drain off the liquid and place in a bowl.

In the same saucepan heat the oil and add the onion and stir over medium heat. Once its has started to soften, about 5 minutes add the bacon and garlic. Combine and cook for a further 3-4 minutes stirring occasionally.

Add and stir the chili powder, celery, corn, oregano, cumin, salt, and red pepper flakes. Cook for another minute or two.

Pour in bourbon to deglaze pan. Use bourbon to scrape up any bits stuck to pan.

Add tomatoes, tomato sauce and brown sugar to pot. Heat the mixture to boiling over high heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover with lid and slowly simmer for 1 hour, stirring occasionally.

Stir in the beans and increase the heat to boiling. Once the mixture is boiling, reduce heat just enough so the mixture bubbles gently. Cook uncovered about another 10 minutes, stirring occasionally until desired thickness.

For additional heat add some fresh dices chilli. Serve with chips, chives, sour cream or grated cheese.

YMCA Potato Ball Top Pot Pie

L-Over-Stew-Potato-Balls-wYMCA you ask?

It’s what my mum used to call leftovers for dinner. I would ask sometimes after getting home from school about what’s for dinner and I often got YMCA “Yesterday’s Muck (meal) Cooked Again”

My mother was a master at making something from nothing and this dish is inspired by the way she used to use leftover stew and mashed potato or sweet potato made into dumpling like balls to top the stew. Rather than doing a cheese topping she glazes with melted butter creating a wonderful colour.

Serves 4


600g leftover stew or mince that’s been cooked with vegetables

300-400g cold mashed potato or sweet potato (combined is great)
1 small egg
1/3 cup breadcrumbs
1/3 cup fine grated parmesan or other strong cheese
2 tablespoons chopped fresh parsley
75g butter melted
Salt and pepper to taste


Preheat oven to 175C.

Select an oven dish that when the stew is added it will fill ¾ of the dish.

In a large bowl add the cold mashed potato, breadcrumbs, cheese, parsley, egg and season with salt and pepper to taste. Wet your hands and combine all the ingredients. Make into a large ball, cover in bowl and chill in the fridge for 15 minutes.

Add the stew to the oven dish and even out the top so its level.

Remove potato from the fridge and using a tablespoon make round balls of even size adding each as they are made to the top of the stew. Keep going until the stew is completely topped with the potato balls.

Brush the top of the balls with the melted butter and bake in the oven got 40 minutes or until its warmed up. Brush again after 20 minutes.

Serve the stew in bowls with potato balls on top.

Easy Seafood Stew


2 tins of chopped tomatoes

½ cup white wine (optional)

½ cup stock (any kind)

1-2 cloves of garlic

½ red capsicum, sliced into bite sized pieces

Dry or fresh chilli to taste (optional)

1 can of canelinni beans

Juice of ½ lemon

1/3 cup chopped parsley

Salt and fresh ground black pepper to taste

Aprox 300 grams seafood sliced into bite sized pieces (fish, prawns, squid, etc) 


Combine the tomatoes, wine, stock, garlic, capsicum and chilli in a dutch oven or heavy based saucepan and bring to a simmer. 

Simmer on a low heat for 20 minutes then add diced seafood and beans to the sauce. 

When the seafood is cooked (should be only 2 or 3 minutes), add lemon juice, cracked pepper and parsley. 

Serve in warm bowls with crusty bread (optional).

Light Chicken Broth Style Stew

Light-Chicken-Stew-webI love this light and tasty chicken stew. The herbs impart a fresh taste to the meat and it 


8 cups water

1 medium to large whole chicken, neck and giblets removed from the cavity if they are in there

4 carrots, peeled and sliced

3 medium celery stalks, sliced

1 large onion, diced fine

3 cloves garlic, minced

Zest of a small lemon

1 tbsp fresh thyme, leaves removed from stalk

½ tbsp fresh rosemary, chopped fine

1 bay leaf 


Place the whole chicken in a large slow cooker, add the water and cook on low until the chicken is falling off the bone. (About 8 hours on low). Once cooked remove the chicken out of the cooker and rest on a large plate. 

Place the carrots, celery, onion, herbs, zest and bay leaf in the slow cooker fluids and cook on high until tender, about 3 hours. 

When the chicken is cool enough to handle but still warm shred the meat into bite-sized pieces (discard the skin, cartilage, and bones), refrigerate until needed. 

Return the shredded chicken back to the slow cooker and cook on high till its all warmed through, about 30 minutes. 

Taste and season with salt and pepper as needed, remove the bay leaf and serve in warmed bowls.

Spicy Lamb Tagine

lamb-tagine-2-webServes 4 


olive oil

1kg (2.2lb) boneless lamb or goat leg meat, cut into 25mm (1 inch) cubes

2 tsp paprika

1/4 tsp ground turmeric

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1/2 tsp ground ginger

a pinch of saffron

3/4 tsp ground coriander

2 medium onions, cut into 1-inch cubes

5 carrots, cut into chunks

3 cloves garlic, minced

1 tsp freshly grated ginger

zest of one lemon

400ml chicken stock

1 tbsp tomato paste

1 tbsp honey

1 tbsp cornflower (cornstarch) (optional)

1 tbsp water (optional) 


Place the lamb, 2 tbsp of olive oil and all the spice into a large bowl and mix well. Leave to marinade for at least 6 hours, or overnight for maximum flavour. 

In a large, heavy bottomed saucepan or skillet, heat one tbsp of olive oil over a medium/high heat. Brown the lamb in batches, adding more oil as required and transfer to a plate. 

Turn the heat down to medium and add the onions and carrots to the pan and cook for 5 minutes. 

Add the garlic and ginger and cook for a further 5 minutes, stirring occasionally.

Return the lamb to the saucepan, and add the lemon zest, chicken stock, tomato paste and honey and bring to the boil. 

Once boiling remove from the heat and add to your tagine base, I use a 6 person sized tagine. 

Place in the cold oven and set the temperature to 170C (370F) and cook for 2 hours at a simmer. 

If the sauce is too thin, thicken it with the cornstarch and water and serve.

Easy Stove Top Chicken Stew


4-6 chicken thighs, bone in

4-6 drumsticks

4-6 garlic cloves, chopped

1/3 cup balsamic vinegar

1/2 cup fresh parsley, chopped

1 tsp sea salt

1 tsp black pepper

2 tsp dried thyme

2 tsp dried rosemary

4 tbsp tomato paste

2 large tomatoes, sliced into big chunks

2 large onions, cut into large chunks

2 cups chicken stock (broth)

4 tbsp olive oil, divided


Place first 10 ingredients into a large bowl and mix well. Cover and place in the fridge and rest for 2-4 hours. Remove from the fridge 1 hour before you want to start cooking. 

In a large heavy pot heat 2 tbsp oil over a high heat and when hot but not smoking add the onions. Reduce the heat to medium-high and cook the onions turning for 5 minutes. Remove the onions to a bowl. 

Place several pieces of the chicken in the pot with the remaining oil and brown on all sides. Remove to a bowl and repeat until all the pieces have been browned. 

Add the marinade and 2 cups of stock and stir until blended. Add the onions and chicken pieces, stir and bring to a rapid boil. Lower the heat to a gentle simmer, cover the pot and cook for 1 hour. Stir once or twice. 

Serve with sweet potato mash and seasonal vegetables.

Beef and Sweet Potato Stew


1.5kg (3.3lb.) beef chuck or bolar roast, cut into 25mm (1in) pieces

1 tsp fine sea salt

1 tsp freshly-cracked black pepper

3/4 cup flour, rice or coconut, divided

3 tbsp olive oil

2 1 large onions, chopped

4 cloves garlic, minced

3 large carrots, peeled and sliced into thick coins

500g (1.1lb) sweet potatoes, cut into 25mm (1in) pieces

4 cups beef stock (broth)

2 tbsp tomato paste

1 bay leaf

1/2 tsp dried thyme

1/2 tsp dried rosemary

1/2 tsp dried basil 


Heat 1 1/2 tbsp oil in a Dutch oven over medium-high heat. Place 1/2 cup flour in a large plastic bag and season with salt and pepper. Add the cubed beef, close bag and shake to dredge the beef in flour, shaking off excess. 

Add half of beef to pan and cook for6 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon. Repeat procedure with remaining 1 1/2 tablespoons oil and beef. Remove beef from pan. 

Add onion to the pot and sauté until softened and translucent, about five minutes. 

Add garlic and sauté for an additional minute. Add carrots, sweet potatoes, beef stock, tomato paste, bay leaf and dried herbs. Stir to combine and bring to a simmer. Once simmering add the browned beef and any juices and again bring to a simmer. 

Cover and reduce heat to medium-low. Simmer over low for 1 1/2 hours, stirring occasionally and adding additional water as needed. 

Whisk remaining 1/4 cup flour into into ¾ cup of water or stock and stir into stew until thickened. Remove bay leaf and season with additional salt and pepper if needed. Serve warm garnished with chopped parsley if desired.

Fast and Easy Monk Fish Stew

fish-stew-webAny firm fish will do for the warming, light stew. I use Monk fish as its keeps its firmness and shape when cooked. 

This recipe is also quick to plate and great when you are time limited. 


1 tbsp olive oil

2 garlic cloves, crushed

1 tsp ground cumin

½ tsp paprika

400g (12oz) tin chopped Italian tomatoes

1 red pepper, cut into chunks

450g (1lb) Monk or other firm white fish fillets, cut into chunks

1/3 cup coriander, roughly chopped

lemon or lime wedges 


Heat the oil in medium-sized saucepan and add the garlic, cumin, paprika and cook for 1 minute. 

Add ½ cup water and the tomatoes. Bring to the boil, then turn down to a simmer. 

Add the pepper and simmer for 5 minutes, then add the fish. Simmer for a further 5-8. Don’t be tempted to stir it too much or you’ll break up your fish chunks. 

Season well and serve with the coriander and lemon or lime slices.

Winter Beef Stew

meat-stew-webThis recipe is a fall-back one for me when I want a warming meal. I use cheaper cuts of beef in this like bolar roast, chuck steak or shin meat that I purchase when they are on special.

This dish is a great one for making on a budget and is there are leftovers for the next day it tastes even better. 


1.5kg (3.3lb) beef cheap cuts such as bolar roast, chuck steak or shin meat

3 tablespoons olive oil
Sea salt
Freshly ground black pepper
4 cloves garlic, chopped
3 large carrots, sliced 10mm 1/2-inch thick
1 large onion, cut in 25mm (1-inch) pieces
1 large parsnip, cut in 20mm (3/4-inch) pieces

1/3 cup tomato paste
2 cups beef or vegetable stock (broth)
2 tsp dried thyme

2 tsp dried oregano
2 bay leaves


Preheat oven to 170 C(170 C.) 

Heat 2 tablespoons oil over medium-high heat in an oven-proof pot or Dutch oven. 

Season the beef all over with salt and pepper. Add beef in batches to pot in one layer, without overcrowding. Brown on all sides, 6 to 8 minutes and then transfer to a plate. Repeat with remaining beef. 

Return beef to pot and add the garlic and sauté for a couple of minutes. Add tomato paste and cook stirring for one minute. Add stock, thyme, oregano bay leaves, 1 teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. 

Bring to a boil; reduce heat to a simmer and cover. Transfer pot to oven. Bake until meat is tender, 1 1/2 to 2 hours.

While the meat is cooking heat 1 tablespoon olive oil in a deep skillet or large pot over medium heat. Add vegetables and lightly sprinkle with salt. Sauté the vegetables until they brighten in color and begin to take on a golden hue, 2 to 3 minutes.

Remove beef from oven. Skim any fat on the surface of the liquid with a spoon. Add vegetables to the beef, stirring to combine. Return beef to the oven, uncovered. 

Bake one hour, stirring once or twice, until the sauce is slightly reduced, the vegetables are tender and the meat is fork-tender. Remove and taste for seasoning.

Serve hot with mashed sweet potatoes or by itself for low carb.

Slow Cooked Chicken and Mushroom Stew

chicken_Thigh_Stew_WebI love chicken and mushrooms and make stews all the time with them. In this recipe I use chicken thighs with the bone in which helps deepen the taste of the stew. 


6-8 chicken thighs

3 rashers streaky smoked bacon, diced

4 large fresh thyme sprigs, leaves picked

2 tbsp olive oil

100g (about 3) shallots, finely chopped

2 garlic cloves, crushed

1 tbsp tomato purée

240ml (1 cup) dry white wine

240ml (1 cup) chicken stock

300g (12oz) small button mushrooms, wiped with a lightly moistened cloth

2 fresh bay leaves

200g (8oz) fresh or canned chopped tomatoes

2 tbsp fresh flat leaf (Italian) parsley, chopped

1 tbsp small fresh tarragon leaves 


Place the chicken on a chopping board and season on both sides with fresh ground black pepper and a little salt.  Heat some oil, 1 tbsp over medium-high heat in a large caste iron casserole dish and fry the chicken pieces until golden all over. Set aside. 

Add the rest of the oil, shallot, bacon and garlic to the pan. Fry for 4-5 minutes until lightly browned. Stir in the purée, cook for 1 minute, add the wine and stock, and bring to the boil. Return the chicken to the pan with the mushrooms, thyme, bay leaves and some seasoning if required. 

Cover and simmer for 10 minutes. Uncover, stir in the tomatoes and simmer for 50-60 minutes. Turn the chicken now and then, cooking until the chicken is tender and the sauce has reduced.  

Remove the cover and bay leaves and garnish with the parsley and tarragon leaves. Turn off the heat and let the stew rest for 5-10 minutes and serve with your choice of vegetables. This is great with creamy sweet potato mash.