A stew by another name - recipes

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Is there a difference between a stew and a casserole?

Essentially, as a cooking method, there is little difference between them. A casserole is the name of the pot used for cooking and over time has become known as the cooking method as well. Purists insist a casserole is cooked in the oven and a stew on the stove top. However, the two are totally interchangeable.

Whichever term you choose, both consist of meat and/or vegetables, cooked slowly over a long period of time, making it ideal for cheaper cuts of meat.

MIXED SEAFOOD CASSEROLE

Serves 6

50g butter

15ml oil

2 leeks, finely sliced

10ml chopped garlic

60ml flour

250ml white wine

500ml fish stock

400g frozen Cape whiting steaks, cubed

250g small prawns, cleaned

200g calamari rings

125ml chopped parsley

salt and pepper

300g half-shell mussels

Melt the butter and oil in a pot. Add the leeks and garlic and cook gently for 5 minutes. Stir in the flour and cook for a minute. Add the white wine and stock and stir until the mixture boils. Simmer, uncovered, for 10 minutes.

Add the fish and cook for 5 minutes. Add the prawns and calamari and cook for another 5-6 minutes until the prawns turn pink.

Stir in the parsley and season to taste. Add the mussels and cover and simmer for 5 minutes until warmed through.

Serve with crusty bread.

BEEF AND GNOCCHI CASSEROLE

Serves 4-6

1.5kg beef shin, bones removed and meat cubed

45ml seasoned flour

30ml olive oil

1 onion, chopped

15ml chopped garlic

4 celery sticks, chopped

3 parsnips, sliced

3 carrots, sliced

400g can of chopped tomatoes

250ml red wine

400ml water and 350ml beef stock

salt and pepper

200g baby marrows, sliced

500g gnocchi

60ml chopped parsley

Toss the meat in the seasoned flour. Heat the oil in an ovenproof casserole and brown the meat in batches. Remove and set aside.

Add the onion and garlic and fry for a few minutes. Add the celery, parsnips and carrots and cook for a minute.

Return the meat to the casserole and add the tomatoes, red wine and the liquid. Season well and bring to the boil. Remove from the heat, cover and place in the oven at 160°C for 2-3 hours until the meat is tender.

Remove from the oven and stir in the marrows. Return to the oven for another 20-30 minutes, or until marrows are soft.

In the meantime, cook the gnocchi according to the instructions. Drain and stir into the casserole when the marrows are soft.

Serve sprinkled with parsley.

CHICKEN AND BUTTERNUT CASSEROLE

Serves 4

30ml olive oil

4 chicken thighs

4 chicken drumsticks

12 baby onions

1 onion, chopped

10ml chopped garlic

30ml flour

180ml sherry

500ml chicken stock

grated rind and juice of 1 orange

500g butternut, cubed

1 sprig of rosemary

salt and pepper

Heat the oil in an ovenproof casserole and brown the chicken pieces, remove and set aside.

Add the baby onions to the casserole and cook until browned. Remove and set aside.

Add the chopped onion and garlic and cook gently for 5 minutes. Sir in the flour and cook for a few seconds.

Gradually stir in the sherry and stock until the mixture boils. Add the orange juice and rind and the butternut.

Season well.

Return the chicken and the baby onions to the casserole and add the rosemary.

Cover and cook in the oven at 180°C for an hour.

SPICY VEGETABLE CASSEROLE

Serves 4-6

30ml olive oil

2 red onions, sliced into wedges

15ml chopped garlic

10ml sugar

15ml harissa paste

30ml cumin seeds

1 cinnamon stick

1 bay leaf

250ml vegetable stock

400g can of chopped tomatoes

300g baby carrots

250g small button mushrooms

2 brinjals, cubed

1 red pepper, cut into 2cm pieces

400g can of chickpeas

salt and pepper

60ml chopped coriander

Heat the oil in an ovenproof casserole and fry the onions, garlic and sugar until the onions start to caramelise. Add the harissa paste and cumin, and cook until fragrant.

Add the remaining ingredients except the coriander. Cover and place in the oven at 180°C for 40-50 minutes until the vegetables are soft. Remove and adjust the seasoning.

Stir in coriander and serve.

LAMB AND BARLEY CASSEROLE

Serves 4

60g butter

3 leeks, thinly sliced

5ml chopped garlic

15ml olive oil

500g leg of lamb cubes

5ml chopped garlic

60ml pearl barley

a sprig of thyme, leaves stripped

500g waxy potatoes, peeled and thinly sliced

500ml lamb stock

salt and pepper

60ml cream or milk

Melt the butter in a frying pan and add the leeks and garlic and fry until soft. Remove and set aside.

Heat the oil in the frying pan and brown the meat. Add the garlic, barley and thyme, cook for a minute and remove from the heat.

Line the base of an ovenproof casserole with a generous layer of potatoes.

Put the leeks on top, then add the lamb mixture. Season the layers. Press the mixture down with the back of a spoon.

Layer overlapping slices of potato on top and pour over the stock. Cover with a lid or tightly with tin foil.

Bake at 180°C for 2-3 hours until the meat is tender. Remove from the oven, take off the foil and brush the potato slices with cream or milk.

Return to the oven for another 30 minutes until the potatoes are golden brown.

PORK AND BEAN CASSEROLE

Serves 4

500g piece of pork belly, rind removed

30ml olive oil

2 chorizo sausages, sliced

125g streaky bacon, chopped

1 onion, chopped

2 celery stalks, finely chopped

1 carrot, peeled and diced

10ml chopped garlic

5-10ml smoked paprika

400g can of chopped tomatoes

150ml red wine

400g can of cannellini beans, drained and rinsed

salt and pepper

60ml chopped coriander

Cut the pork into cubes.

Heat the oil in an ovenproof casserole and brown the pork well. Remove and set aside.

Add the chorizo to the casserole and fry for five minutes. Remove and add to pork. Add the bacon and cook until crispy. Remove and add to pork.

Add the onion, celery, carrot and garlic and fry gently for about five minutes. Add the paprika and fry for a minute. Return all the meats to the casserole and add the tomatoes, wine and beans. Season well.

Cover and cook in the oven at 160°C for 2-3 hours until the meat is meltingly tender. Stir in coriander before serving. - The Star

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