As the leaves turn golden and the air grows crisp, there’s nothing more soul-soothing than a steaming bowl of stew. These comforting stew recipes are your ticket to cosy evenings and warm gatherings this chilly season. 

Classic tomato bredie  

Serves 6-8 

Ingredients  

For the bredie  

800g-1kg beef shin, knuckles or neck (mutton or Iamb works well, too)
Salt and milled black pepper 
Flour, for dusting
3 Tbsp canola oil + extra for frying
1 onion, finely chopped
4 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
2 tsp chilli flakes
1 Tbsp grated fresh ginger
1 cinnamon stick
1 tsp cumin seeds
1 tsp coriander seeds
3 Tbsp tomato paste
1 Tbsp sugar
3 cups beef stock
2 cans (410g each) chopped tomatoes
300g exotic or cherry tomatoes
500g baby potatoes
150g baby carrots, peele

For serving 

Chopped coriander
Cooked rice, mash or samp 

Method  

1. Season meat generously and toss in flour to coat, making sure to dust off excess. 
2. Add 3 Tbsp oil to a large pot over high heat and brown meat in batches for 4-6 minutes until caramelised. Remove and set aside.  
3. Add another glug of oil and fry onions for 5 minutes until golden. 
4. Stir in garlic, herbs and spices for 30 seconds or until fragrant.  
5. Add tomato paste and sugar and fry for a minute. 
6. Pour in stock and chopped tomatoes. Use a wooden spoon to scrape the bits stuck to the bottom of the pan. 
7. Bring to the boil, then reduce to a simmer.
8. Cover and cook for 75 minutes, add the baby potatoes, tomatoes and carrots. Continue cooking for another 45 minutes until meat is tender and liquid has reduced.   
9. Serve bredie hot with cooked rice, creamy mash or samp. 

Words: Sjaan van der Ploeg
Photography: Zhann Solomons

Osso Buco  

Serves 4  

Ingredients

Canola oil for frying 
250g pork rashers, cubed 
2kg beef shin 
Salt and milled pepper 
Flour for dusting 
2 onions, chopped 
3-4 carrots, peeled and chopped 
3 sticks celery, chopped (leaves included) 
2-3 fresh or dried bay leaves 
4-5 sprigs fresh thyme 
1 cup white wine 
2 cups beef or chicken stock 
  

For the gremolata 

½ punnet (10g) fresh parsley, chopped 
2 lemons, zested 
1 chilli, deseeded and chopped 
1 clove garlic, finely chopped  

Method 

1. Heat oil in a large pot over medium-high heat and fry pork rashers for 5-6 minutes or until crispy. Drain on kitchen paper. 
2. Season the beef well and dust in flour, shaking off the excess. 
3. Brown beef in batches for about 3-4 minutes per side or until golden. Set aside. 
4. Lower the heat and sauté onions ,carrots and celery for 6-8 minutes or until softened and lightly golden.  
5. Add herbs, return beef and pork to the pot and increase the heat. Pour wine and stock over the meat and bring mixture to a simmer.  
6. Cover partially with a lid and simmer gently for about 1½ hours or until meat is fork tender and the sauce has reduced and thickened slightly. Stir regularly and adjust seasoning if needed. 
7. Combine gremolata ingredients and set aside. 
8. Serve osso buco with your favourite starchy side and top with gremolata.  

Cook’s note: Add some colour and flavour to your meal by adding some cherry tomatoes to the stew 10 minutes before the end of the cooking time. 

Recipe & styling: Chad January
Photography: Zhann Solomons

Mushroom & marmite lamb stew with herbed dumplings 

Serves 6  

Ingredients 

Salt and milled pepper 
2kg lamb neck or knuckles 
¼ cup cake flour 
3 Tbsp canola oil 
2 onions, chopped 
2 carrots, chopped 
2 celery stalks, sliced 
3 cloves garlic, chopped 
1 punnet white button mushrooms, roughly chopped 
3 Tbsp Marmite 
1 Tbsp tomato paste 
1 tsp brown sugar 
3 cups water 
2 bay leaves 
2 Tbsp fresh parsley, chopped 
1 lemon, juiced 

For the herbed dumplings 

2 cups cake flour 
4 tsp baking powder 
2 tsp sugar 
Salt and milled pepper 
3 Tbsp fresh parsley, chopped 
2 Tbsp butter 
1½ cups milk or buttermilk  

Method  

1. Season the lamb and coat each piece with flour, shaking off the excess. 
2. Heat 2 Tbsp oil in a large ovenproof pot and brown lamb in batches for about 3-5 minutes per side. Remove from the pot. 
3. Heat remaining oil in the same pot and fry the onion, carrots, celery and garlic for about 2-3 minutes.  
4. Add mushrooms and cook for a further 3-5 minutes. 
5. Stir through marmite, tomato paste and sugar and cook for 2-3 minutes.
6. Add water, bay leaves and return lamb to the pot.  
7. Cover with a lid and simmer over a low heat for about 45-50 minutes, stirring often. 
8. Remove bay leaves and stir through parsley and lemon juice. 
9. Preheat oven to 180°C. 
10. For dumplings, combine dry ingredients and herbs in a large bowl. 
11. Rub in butter using your fingertips until it resembles coarse breadcrumbs. 
12. Stir through the milk or buttermilk to create a thick batter. 
13. Drop tablespoonfuls of batter onto simmering stew. 
14. Cover with a lid and transfer to the oven. Bake until dumplings are cooked, about 15 minutes. 
15. Serve the stew while hot, scattered with fresh herbs and lather dumplings with some butter, if you like.

Recipe and photographs courtesy of Fresh Living Magazine