When temperatures plummet, there are few things more comforting than a steaming bowl of home-made soup!
I’ve never been sure why, exactly, the act of spoon-feeding oneself a liquid lunch feels so soul-soothingly alchemical, but I do know one thing… and that is that I’m not alone in my soft spot for a seasonal stew!
To this end, today’s Recipe of the Day couldn't be anything other than THE ultimate made-for-crusty-bread pottage.
A hearty, wholesome homage to a Kokkinisto (Greek stew), made using Take Stock’s signature beef broth, for that extra depth of flavour that you only get from a small-batch, slow-simmered 'secret ingredient' such as this.
Take Stock Beef Bone Broth is made from natural, responsibly-sourced ingredients, and for the eco-conscious soup-makers among us - let's not overlook that each delicious broth (of which there are 4 varieties - Vegan, Chicken, Beef and Fish) comes packaged using only 100% recyclable and from 90% renewable materials.
Besides helping to ‘soup up’ many and varied stews and chowder recipes, Take Stock broths can also be enjoyed warmed and sipped from a mug…making them great for no-time-to-cook days, and batch-cook Sundays alike!
If, in the latter context, you happen to fancy trying your hand at my slow-cooked Kokkinisto creation, here’s what you’ll need:
1 medium onion
1 pack stewing beef
3 celery stems
2 carrots
1/2 butternut squash
Tomato puree
1 carton of Take Stock beef broth
I can chopped tomatoes
Cloves and cinnamon to season
100ml red wine
For the full how-to, click here.
Serve the stew (after slow cooking for a minimum of 5 hours) with a sprinkling of fresh parsley, crusty bread and /or croutons to taste!
Sponsored by Take Stock