SWEET POTATO STEW

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The stuff that dreams are made of.

Serves four, with leftovers

  • Two red onions, and one or two sweet potatoes depending on size, all diced
  • A pack of sausages, roughly cut up
  • A carton of chestnut mushrooms, halved
  • Two tins of plum tomatoes
  • Red wine

Simg-20170204-wa0003weat the red onions in olive oil and add small amounts of water to cook off until the onions are translucent and sticky. Toss in the garlic, turn the heat off. In a separate pan, brown the sausage and sweet potato, adding the mushrooms towards the end. Put everything in the larger pan and slosh in some red wine. Wait until the alcohol has cooked off and cover with the tomatoes (squash down the large ones with the back of a fork). Season now. Best left in a slow cooker for six hours, but will still be delicious after one. As always, use balsamic vinegar as a cheat to slow cooked flavour.

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My review: This was my favourite thing to cook when I lived in Leeds. Any pain incurred from getting up early to make it before work was justified when I lifted the lid of the slow cooker to find a thick, sweet stew that is the physical incarnation of a sunny day in Autumn. Happily served with jacket potatoes if you’re feeding friends (stabbed with a fork, rubbed in oil and salt, oven for 1.5 hours), or on its own in huge steaming portions. You’ll find yourself smiling between mouthfuls.

This time I made it with: Cheese potato pie

Comment 1

  1. Pingback: CHEESE POTATO PIE – THE PEACH

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