I am in Prague after visiting my parents in the countryside of Czech Republic. The sun is shining here and the weather forcast is showing 4º C and rain in my hometown Berlin. Hell yeah, it’s a stew time, babe!


mitzi's foodoo

Ingredients: 1 tbsp oil / 1 onion, finely chopped / 1 garlic clove, finely chopped / 1 large carrot, finely chopped / 1 leek, chopped / 1 tbsp tomato purée / 400g can chopped tomatoes / 200g can butter beans, drained / 400g can flageolet beans, rinsed and drained / 200ml dry cider / 250ml vegetable stock / few sprigs thyme, leaves only / For cheddar & parsley mash: 850g potatoes, cut into chunks / splash of milk / 25g butter / 75g extra-mature grated cheddar / handful of chopped parsnip


  1. Heat oil in a large pan and fry the onion, garlic, carrot and leek until soft but not coloured. Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme and simmer for 15-20 mins until the stew has thickened and the veg are tender.
  2. Boil the potatoes and parsnip in salted water for 15 mins or so until tender. Drain, return to the pan and mash with a splash of milk, butter and extra-mature grated cheddar. Season. If you like, put the mash in a heatproof dish, dot with butter and place under grill for a few mins for a golden and crisp finish.
mitzi’s foodoo


Honestly, I can’t imagine the winter season without soups and stews. This is my huge addiction! Oh, what a treatment after coming home totally frozen and hungry! (Not mentioning coming home from a party in the early morning hours.) It is somehow both soul and stomach wellness for me. I have found few delicious stew recipes on BBC Good Food website and naturally decided to refine them. I have tried to choose the stews that contain mainly seasonal ingredients. However, do not forget that stews are best the next days.


This recipe is originally based on a chard. I replaced it with the seasonal brussels sprouts, added garlic and used a fresh chilli instead of the crushed chilli flakes. Generally it tastes rather sweet, therefore I grilled merguez sausages and served it with pita bread. This spicy lamb-based fresh sausage is common in North African cuisine. It is also popular in the Middle East, and Europe. The slightly sweet stew and savoury merguez creat absolute harmonic flavour. And of course, a bit of harrisa, a Tunisian hot chilli sauce, can’t be omitted neither.

mitzi's foodoo

Ingredients: 2 tbsp sunflower oil / 1 onion, chopped / 3 cloves garlic, sliced / 1 tsp cumin seeds / 400g sweet potatoes, cut into medium chunks / 1 chilli / 400g can chopped tomatoes / 140g salted, roasted peanuts / 250g brussels sprouts / 4 pita breads to serve / For non-vegetarian version: 500g merguez sausages

mitzi's foodoo


  1. Heat a large saucepan with a lid over a medium heat and add the oil.
  2. Add the onion and fry until light golden. Stir in the garlic, about 1 min., cumin seeds until fragrant, then add the sweet potato, chilli, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.
  3. Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning – you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently. The peanuts makes the sauce thicker.
  4. Finally, stir in the brussels sprouts. Return to the boil and simmer, covered, stirring occasionally. The brussels sprouts should be cooked only for about 10-15 minutes until tender but still slightly crisp.
  5. Meanwhile, heat a pan and roast the merguez sausages.
  6. Serve hot with the pita bread.

mitzi's foodoo



One Response to “IT’S A STEW TIME, BABE!”
  1. This looks super yummy! I just made my first homemade beef broth so I might just have to put it to good use with an adaptation of this yummy! Thanks!

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