Stews
A stew is similar to a soup, but thicker and more substantial. It’s one of the most satisfying meals on a budget.
Key points
- Cooking a stew requires very little skill
- A large pot of stew provides multiple meals and doesn't cost much per serving
- Slow cooking softens tough cuts of meat and hard root vegetables
- Like chili and soup, stew improves with time and freezes very well for future meals
There are many similarities between stews and soups. The ingredients are largely the same: root vegetables, legumes, aromatics, and tough cuts of meat. The difference is that stews use less liquid and cook longer, concentrating flavours and producing a rich sauce rather than a broth.
Root vegetables such as potatoes, carrots, parsnips, turnips, and sweet potatoes are all inexpensive, widely available, and they hold their shape well during long cooking while still becoming tender enough to eat with a spoon. Adding a can of lentils or chickpeas increases the protein content and the bulk of a stew.
The cheapest cuts of meat are the best: stewing beef, lamb shoulder, pork shoulder, and chicken thighs contain connective tissue and fat that require long cooking to break down and give a stew body and richness.
Stews reheat perfectly and freeze well in portions that can be pulled out on a busy evening. Served with bread, rice, or mashed potatoes, a bowl of stew is a complete and filling meal.
Ingredients worth keeping on hand for stews:
- Potatoes: They absorb flavour and add body and substance at very low cost
- Carrots: They are inexpensive, have a long shelf life, and add sweetness and colour
- Lentils or chickpeas: They add protein and bulk at minimal cost and help thicken a stew
- Canned tomatoes: They add acidity and depth to a stew and form the base of the sauce
- Tomato paste: A small spoonful of tomato paste added at the start deepens the flavour of the whole pot
- Dried thyme and rosemary: They are the classic herbs for stew, inexpensive and long-lasting
- Worcestershire sauce: A few drops add a savoury, slightly tangy depth
Resources for inspiration:
- Hearty Stews to Make When Beef is Too Expensive by allrecipes
- Cheap Stews by the BBC
- 15 Hearty Vegetarian Stews by Kitchen Treaty