CHEAP WINTER STEW
Winter stews are a comforting delight, and when it comes to creating a hearty dish that won’t break the bank, potatoes are my ultimate secret weapon. There’s just something about those starchy wonders that soak up all the essence of seasonings and deliciousness, transforming even the simplest of ingredients into a warm hug for the soul. Plus, they’re affordable and readily available, making them the perfect base for a cosy meal on a chilly night.
What I adore most about cooking with potatoes in my stews is their versatility. Plus, they’re incredibly forgiving; even if I accidentally leave them simmering for a bit too long, they still manage to deliver that soft, melt in your mouth goodness that keeps everyone coming back for more.
My version here hones both the sweet potato and classic potato into a cheap but delicious go to. The toppings of sausage, parsley and greek yoghurt bring everything together so make sure to add them and salt liberally throughout, potatoes can really take a solid salting.
CHEAP WINTER STEW
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CHEAP WINTER STEW 〰️
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 medium carrots, peeled and chopped
2 medium potatoes, peeled and chopped
1 large sweet potato, peeled and chopped
2 large tomatoes, diced
500ml vegetable broth
1 tbl sp dried thyme
Greek yoghurt
2 pork sausages
20gm fresh parsley, washed and roughly chopped
Black pepper
Salt
Heat olive oil in a large pot over medium heat. Add chopped onion with pinch of salt and cook until softened, about 5 minutes. Add minced garlic and cook for an additional minute. Add chopped carrots, potatoes, and sweet potato. Cook for 5 minutes, stirring occasionally. Stir in diced tomatoes, vegetable broth, dried thyme, big pinch of salt and few cracks of black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes or until the vegetables are tender. Season with salt to taste.
Whilst stew is simmering, place a pan on low medium heat. Remove the casing of the pork sausages and then pull apart into small pieces and then throw onto pan and allow to sizzle. Char and brown all over before popping into bowl on the side.
To finish, add the stew to a bowl and top with greek yoghurt dollop, cooked pork sausages and fresh parsley.