Top 10 warming winter stew recipes

What better way to warm up than with a hearty, honest bowl of stew? Our 10 favourite recipes include lamb, beef, butternut squash and even a Keralan fish stew.

Valentine’s lamb stew

Valentine Warner says use good fatty lamb chunks to achieve the tastiest meat stew (pictured above). Roll your lamb in well-seasoned flour first, then sear in a hot casserole dish before adding carrots, swede, onions and a little sugar. Cook in quality dark ale for intensity of flavour and serve with buttered kale. 

Vegetable stew

A colourful vegetarian stew, packed full of onions, celery, leek, turnips, carrots, mushrooms and borlotti beans, all in a rich stock made velvety with the addition of strong brewed coffee. Top with homemade cheddar cheese and parsley dumplings, and serve in big bowls.

Quick lamb stew

A lamb stew made by Marco Pierre White. You’ll need ample English garden ingredients – carrots, baby leeks, spring onions and plenty of peas – as well as a neck of lamb, cut into chunks. Remember to heat your (preferably lamb) stock with a little butter to give it a smooth texture and rich finish.

Keralan fish stew

A fragrant fish stew from Aktar Islam, made by deep-frying aubergine chunks and okra, then combining it with pan fried chilli sea bass fillets and a creamy sauce made from coconut, curry leaves, ginger, turmeric, mango and some tamarind pulp. Ready and on the table in 40 minutes.

Sicilian pork stew

Recipe author Lucy Cufflin says of her Sicilian stew: “We love those gorgeous garlicky, lemony, olive oil, Mediterranean flavours for a bit of al fresco dining.  Something that can be put in the oven and ignored whilst we get busy with the corkscrew…” Mop up the juices with plenty of buttery bread.

Coddle

An Irish classic, best served with champ and a pint of Guinness. It’s one of the simplest stews to make, because you bung everything in the same pan – cooked sausages, smoked ham, carrots, turnips, potatoes and onion – and cover it in hot chicken stock. Simmer for two hours, then eat.

Autumnal stew

An atomic autumnal stew, made by Liz McClarnon. The main players are colourful vegetables such as butternut squash, parsnips, courgettes and even Brussels sprouts, but raw hot Italian sausage and chicken stock add depth of flavour. The longer it simmers the tastier it gets, and you should serve with crusty bread.

Beef stew

Make the most of banana shallots in this rich beef stew from Tom Aikens, who uses the British onion for flavour. Tom chooses chuck steak and adds depth to his dish with bacon lardons, puy lentils, fresh thyme and red wine. Cook for at least an hour until thick and rich, and serve with roasted veg.

Butternut squash kutta

Brothers Adrian and Michael Daniel say of their recipe: "This is one of those Indo-Iraqi soupy stews that we love. This particular dish is traditional for the Jewish New Year. The sweetness of the butternut squash and sultanas combines beautifully with the piquancy of the lemon and celery.”

Shalgam gosht

Shalgam gosht originated from Kashmir in the winter where turnips were stored in the snow, as they were one of the few vegetables around during the colder months. Mutton is the meat of choice, and it is flavoured with cardamom, ginger, garlic, coriander, cassia leaves and dried fenugreek.

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