Cold weather food: Five soups, stews and casseroles to warm you up from the inside out

Stay cosy this week with our favourite winter warmer recipes 

These cold weather recipes will comfort and replenish.

Beef stew with dumplings

Beef, pillowy dumplings and a rich gravy - what more could you want?

Servings

4

Preparation Time

 10 mins

Cooking Time

 2 hours 0 mins

Total Time

 2 hours 10 mins

Course

 Main

Ingredients

• 4 tbsp plain flour seasoned with salt and pepper

• 1kg braising steak, cut into 2.5 cm cubes

• 4 tbsp olive oil

• 2 large onions, peeled and finely chopped

• 2 medium carrots, peeled and sliced

• 2 celery stalks, sliced

• 1 turnip, peeled and cut into cubes

• 570ml beef stock

• 2 bay leaves

• 2 tbsp fresh thyme leaves or 1 tsp dried thyme

• For the dumplings:

• 175g plain flour

• 2 tsp baking powder

• ½ tsp salt

• 2 tbsp oil

• 118ml milk

Method

1. Put the seasoned flour in a plastic bag, add the beef cubes and toss to coat. Heat the oil over a moderate heat in a large saucepan or flameproof casserole dish and add the beef cubes. Brown well on all sides. This should be done in batches, removing the meat from the pan to a warmed plate until all the meat is browned.

2. Add the onions and cook until they start to turn translucent and add the rest of the vegetables, stirring frequently to brown. Now return the beef to the pan and add the stock, bay leaves and thyme. Bring to the boil, stirring well. Cover tightly and reduce heat to as low as possible. Simmer for at least two hours.

3. To make the dumplings, sift the dry ingredients into a bowl and add the oil and milk. Stir until the dry ingredients are incorporated and the mixture resembles a batter. Mould the dumplings into small balls. Approximately 15-20 minutes before serving, turn up the heat, bring to the boil and drop the dumplings on to the surface of the stew. If the stew is being cooked in the oven, allow around 30 minutes for the dumplings to cook.

Irish stew with a twist

recipe by:Michelle Darmody

Rich lamb stew with fresh herbs, vegetables and a hint of punchy nutmeg flavour is the perfect midweek meal

Servings

4

Preparation Time

 10 mins

Cooking Time

 20 mins

Total Time

 30 mins

Course

 Main

Ingredients

• 2 onions, finely diced

• dash of rapeseed oil

• 2 carrots, diced

• 4 smoked streaky rashers, cut into cubes

• 2 tsp ground nutmeg

• 1kg lamb neck, chopped

• large bunch of thyme, removed from the stalk and chopped

• bunch of rosemary, removed from the stalk and chopped

• 6 baby potatoes, quartered

Method

1. Heat the oil in a large saucepan and gently sauté the onion on a low heat. When they are transparent, stir in the carrots and rashers, until the bacon turns golden.

2. Stir in the nutmeg and lamb, until the lamb is brown all over. Add the rosemary and potatoes. Cover the ingredients with water and allow to simmer over a low heat, without a lid.

3. Allow to bubble away, until the potatoes have softened and the lamb is cooked through. Taste and season.