Stew for a Party!

After I reached a certain age, my way of socialising changed a lot. It’s sad to admit, but my early adult years of socialising involved a lot of alcohol. If there was vodka on the table then we where good to go. On a special occasion we put chips in a bowl and maybe some dip on the side, and the party just a got a bit fancier. Those were the skinny days.

In recent years it has become more and more about the food. Good food, good wine and good conversation with less random people. However fun it is to have people over, there just doesn’t ever seem to be time after the kids come along. We all know that story.

But it is essential to make that time, and if we approach it simply, then it’s not the hassle we imagine it to be because of a need to impress.

Here is a great recipe for a delicious stew that is best made the day before. Perfect to break bread with a few good friends and a bottle of red.

  • 600 g lamb
  • 1/2 yellow pepper
    1/2 green pepper
    1/2 red pepper
    1 onion
    15-20 mushrooms
    butter for frying
    salt
    pepper
    4 tbsp tomate puré
    1-2 stock cubes
  • milk or cream
    100 g cream cheese

Cut the meat into small pieces and chop down all the vegetables. Then quickly fry the meat in a little butter until it becomes a brown at the edges then put it into a large cooking pot.

Fry the vegetables in butter until they become soft, then let them join in with the meat. Pour milk and cream over so it roughly covers the pot’s ingredients.

Let it all cook for 10-20 minutes. Add salt and pepper, tomato puree and the stock cubes. Then add the cream cheese til it melts. If the sauce is too thick, add more cream. This meal actually tastes best the day after it has been made.

Serve with a rice and a baguette.

elin@bjournal.co

Feature image by Joe Loong

 

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