Friday, January 26, 2007


I have made this once before, but wasn't too happy with the result. This time it was perfect. I cooked it in the slow cooker, popped it in the fridge overnight and then the next day I brought it to the boil on the hob and then cooked the stew again for a few hours in the slow cooker.


ISBN 0701165766 - Page 108

Serves: 10 people but the recipe can easily be scaled down.

Skill Level: Easy

Taste Test: The meat was meltingly tender and the sauce was luscious.

It is important to lightly brown the meat and not to make the meat too crusty. The onions really do need some long slow cooking on the hob before adding them to the stew pot - use Nigella's tip and sprinkle the onions whilst they are cooking with salt and this stops them browning, remember this isn't a brown stew and so caramelized onions are not what you are after here, but soft and translucent.
For the wine I used a chardonnay and this seemed to be perfect for the sauce, perhaps my choice of wine was wrong last time and hence I wasn't too happy with the end result.
Nigella suggests using ditalini pasta but I couldn't get hold of this and so used festoni pasta from Waitrose. The pasta should be stirred into the stew at the end, but I chose to serve the pasta separately.
The feta cheese mixed with parsley, was crumbled over the top, and melted into the stew beautifully. Don't be tempted to leave out the cheese and parsley, otherwise you will be disappointed with the end result. I served the stew with some sundried tomato bread.

Kitchen Equipment Used: Slow Cooker.


Anonymous said...

That's some neat pasta you've got there, I've never seen it before.

Margaret said...

I bought this pasta because I thought it would look good with the
Greek Lamb Stew. My local supermarket does some fabulous pasta.

Anonymous said...

Hi Margaret, this looks like a delicious, comforting dish!

Margaret said...

This stew is superb, just right to brighten up a grey January day.

Amy said...


May I ask what the white wine that you used before was? Do you think a Semillon Sauvignon Blanc would go ok? I hope so because I've got an open bottle I'm looking for a way to use up!

Margaret said...

I think any dry white wine will make a good sauce here. Unfortunately, I can't remember which wine I used the first time I cooked this recipe - but I do wonder if it was perhaps a medium wine. Please let me know how you got on using your Sauvignon Blanc wine.

Amy said...

Trying it this weekend so I'll let you know!

Ros said...

I've not tried crumbling feta over a greek stew before. This does look delicious and the pasta looks very cool!

Amy said...

Hi Margaret

The stew turned out great! I gave it 14 hours on low in the slow cooker, a day in the fridge then brought it to the boil on the stove and cooked the pasta in it. Fantastic!!

Thanks for bringing my attention to the stew section in How to Eat! Its such a huge cookbook with so many hidden treasures :D


Margaret said...

Hello Amy - thanks for letting me know you enjoyed the stew. I will now sleep much better knowing you are happy!!