All Souped Up! A Stew to Warm Your Bones

by Editor In Chief Claire Watson

It’s October, which means that it’s both spooky season, and soup season. I have a lovely little and simple stew recipe for you, passed down from my friend’s Castlewhite kitchen, into yours. 

I never bother with measurements in this. If you want to fill this stew with a kilo of potatoes, then be my guest. What you need: Butternut squash, or any seasonable gourd. Carrots. Garlic. Onion. Potatoes. Kidney beans, or other beans of your choosing (I believe my friend originally used butterbeans). Mushrooms, and Chicken - meat is completely optional. For the broth, you need a stock cube of your choosing, honey, and tomato purée. 

First, chop up your squash and potatoes. I drizzle honey and coarse salt over the squash, and paprika and salt over the potatoes. Coat both in oil, and roast at about 200°C, for about 20-30mins, or until they’re crispy and soft. 

Chop up the carrots, onions, garlic, mushrooms, and chicken, and fry them together in a large saucepan. 

Meanwhile, boil your water and get your stock ready to pour over them. You want enough to cover your veg. Add your beans, and spices of your choosing (I always add ginger, paprika, and bay leaves), salt, pepper, and a spoon of honey. Add in the tomato purée, depending on how tomato-y you want it, and let this all simmer, for another 20-30 minutes. 

Once your potatoes and squash are ready, toss them in. Leave to simmer for 10-20 minutes. My timings might be a little whack, this is what I found works for me. Important thing is that everything, especially your chicken, is cooked through. 

If you like, add some flour dumplings, and let them sit on top for the last ten minutes. Serve with as much salt as you like. 

I cook this whenever I’m feeling a little bit down, whether that’s mentally or physically. The magic of stew is that you can really do whatever you want it, this recipe is my own take on a friend’s. Chop and change how you see fit, and if you  enjoy it, do let me know!