Recipe: Best Stew Ever Stew

This Best Stew Ever gets its delicious depth from liver. If you aren’t a fan of liver, you could still cook all the meat so you get all the juices from the liver and then pick out most of the liver, but I don’t think it’s worth the bother then. I only put half a liver so that it’s not the dominant meat at all in the end product.

Word of warning, eating this stew gives Josh (but not me) the Worst Farts Ever Farts.

Josh, being launched into the air by his own farts. Worst farts ever.

Josh, being launched into the air by his own farts. Worst farts ever.

The recipe (makes 1 large pot)

You need:

  • Big glug of olive oil (or 1/2 stick of butter!)

Meat – all marinated for several hours (except bacon)

  • 1/2 a lamb’s liver
  • 2 pork bellies and/or plenty of bacon
  • 1kg lamb cubes


  • turmeric, cumin, olive oil, greek yoghurt (optional)

For the stew

  • Stock / remy / broth – homemade from your freezer, or if you have to, buy some good stock. At least half a pot of liquid, preferably more if a remy
  • spices (bay leaves, 1 chili, garlic bulb)
  • holy trinity (3-4 onions, 2-3 carrots, 1 bunch celery)
  • 1 sweet potato – and / or other starchy veg of choice. You can go turnip if you want an even deeper slightly bitter flavour and if it is deepest winter.
  • Veg: kale (1 large bunch), 3 red peppers, 1 box button mushrooms (none of these are optional!)
  • tomatoes – tinned chopped, or boxed pureed. 1 tin or box
  • optional – red wine

To serve

  • salt, pepper to taste
  • Fresh spring onions
  • Fresh chopped parsley
  • steamed rice or turmeric rice

What to do

Chop into cubes and marinade all the meat for several hours before cooking, overnight if possible

Now take a large saute pan and handle the meat like you’re going to make liver bacon and onions. So sweat some onions for 10-15 mins, then brown the liver and pork in the same pan. Add bay leaf. There you have it, liver, pork and onions.

Next add the rest of the lamb cubes and let brown on a low heat, stirring occasionally.

Now you have your meaty base. You can then treat this like a stew. Transfer everything to a large stock pot (I used 5 quarts) add all the stock, and the holy trinity and bring that to a boil then immediately reduce to a simmer. Let that go for a while so that the holy trinity flavours work their chemistry together.

Add the chili and 4 or 5 cloves of garlic – I don’t even think you need to peel the garlic. Add the starch (sweet potato). Optionally, add half a cup of red wine now and let the stew continue to simmer. The alcohol will cook off before long. Make sure that the liquid covers all the veggies and things, so add water if needed. You want about 1-2 inches from the top of the lid.

Finally about 30 mins before you want to serve, add the peppers, mushrooms, kale and tomatoes.

Before serving, stir in salt and pepper to taste, fresh chopped spring onions and chopped parsley. Just let it stir in for about 60 seconds.

You might want to serve this over a bowl of plain steamed rice or over turmeric / pilau rice.

Enjoy, and then quickly run away from Josh.

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