The Stew

The Stew's Recipe of 03-04-2019

The Stew, or, literally, the stew, is nothing but a very simple recipe by Alison Roman who recently made the boom in online sharing, going around the world with the hashtag #thestew and it has been cooked by thousands and thousands of people, mostly always following the original recipe. A sort of web catchphrase, so to speak. It is, in fact, a stew, very creamy and spicy, based on chickpeas, turmeric and coconut milk. Given my passion for these strongly contrasting spicy flavors, could I ever not try it? Of course not, and in fact here is my experiment ;-)
I must say that I was not disappointed, because, although I still do not fully explain the sudden exploit, the recipe really deserves it: I got a dish really rich in aromas and flavors, sweet and pungent at the same time, light but also full-bodied, and above all super creamy ... all in less than 1 hour and with very little effort! In short, if, like me, you love these slightly exotic tastes, you absolutely must try it, you will not regret it!


How to make the stew

First, heat the oil and fry the chopped garlic, onion and ginger for about 5 minutes.

Add turmeric, chilli and chickpeas, salt and pepper, and cook, stirring, for about 10 minutes: they must begin to toast and break.
Set aside 2 tablespoons each (you will use them to garnish the dishes) and mash a little the rest with a fork, in order to give creaminess to the stew.
Add broth and coconut milk, bring to a boil and then simmer slightly, stirring occasionally, for about 30 minutes or until you reach the density you prefer.

Add the baby spinach and cook for a couple more minutes, then season with salt and pepper again if necessary.

The stew is ready, serve, decorate with the yogurt, the chickpeas set aside and, if you like, a pinch of turmeric, and serve.

Recipe Summary

  • 5 cloves garlic, minced
  • ¼ cup dried oregano
  • 2 teaspoons salt, divided
  • 5 chicken drumsticks, or more to taste
  • 1 pound bone-in beef chuck
  • 1 pound bone-in pork loin roast
  • 2 large lemons, juiced
  • 2 large onion, quartered, divided
  • 10 tablespoons vegetable oil, divided
  • 1 tablespoon vinegar
  • 1 ¼ gallons water, or more as needed
  • 1 (13.75 ounce) can chicken broth
  • 1 (10.5 ounce) can beef consomme
  • 4 cubes beef bouillon cubes, divided
  • 1 ½ pounds Spanish pumpkin, peeled and cut into 1 1/2-inch chunks
  • 1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
  • 1 pound eddeos, peeled and cut into 1 1/2-inch chunks
  • ½ pound yuca (cassava) roots, peeled and cut into 1 1/2-inch chunks
  • ½ pound potatoes, peeled and cut into 1 1/2-inch chunks
  • 2 green plantains, peeled and cut into 1 1/2-inch chunks
  • 2 ears corn on the cob, cut into quarters
  • 3 stalks celery, diced
  • 2 large carrots, chopped, or more to taste
  • 1 large green bell pepper, diced
  • 1 bunch cilantro, chopped
  • 1 dash adobo seasoning (Optional)

Mash garlic, oregano, and 1 teaspoon salt together in a bowl.

Douse chicken, beef, and pork with lemon juice in a large bowl. Drain half the liquid. Mix the mashed garlic, half of the onions, 2 tablespoons vegetable oil, and vinegar into the meat mixture.

Heat the remaining 1/2 cup vegetable oil in a large skillet over medium-high heat. Add the meat mixture in batches and cook until browned on all sides, 15 to 20 minutes.

Transfer the browned meats into a large pot. Add half of the water, chicken broth, beef consomme, 2 bouillon cubes, and 1 teaspoon salt. Bring to a boil reduce heat to low and simmer, covered, until meats are more than halfway cooked through, about 40 minutes.

Combine pumpkin, sweet potatoes, eddeos, yuca, potatoes, plantains, corn, celery, carrots, green pepper, cilantro, and adobo seasoning in the simmering pot. Return soup to a boil. Reduce heat to low and continue simmering until the sancocho is thick and the root vegetables are soft, 1 to 2 hours. Stir in the remaining half of the water by gradual increments to replace any evaporated liquid.

Begin by heating 4 tablespoons of the oil over medium heat. Add the shallots and cook until soft and translucent, about 5 minutes. Add the garlic and for 1 minute more. Do not brown.

Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.

Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil reduce the heat and simmer, covered, for 25 minutes.

Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet.

Bake for about 10 minutes at 400 ° F, or until just cooked through. Cover and keep warm until ready to serve. (Note: most cioppino recipes call for the fish to be simmered in the broth but I prefer to bake it separately so that it doesn & # 8217t fall apart or overcook.)

When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter.

Add the clams and bring the stew back to a simmer.

Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer.

Cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.

Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. Enjoy!

Photo by oursaltykitchen

The Stew - Recipes

This recipe includes both nuts and dried fruit and is a rare example of Siculo - Arab influence in Maltese cuisine.


  • 1 kg of Mediterranean octopus (ideally par boiled as this saves time and less risky).
  • 4 tablespoons of concentrated tomato
  • 1 large onion
  • 3 cloves of garlic
  • 1 small dry red pepper
  • 200 grams of carrots chopped
  • 200 grams of potato chopped into one inch cubes
  • 2 tablespoons of sultana raisins
  • 100 grams of shelled walnuts
  • Sprigs of thyme and marjoram
  • Red wine
  • Olio d'oliva
  • salt


  1. This stew closely follows the cooking process of the octopus sauce for pasta.
  2. The carrots and potatoes should be included with the concentrate after the frying stage, when the ingredients really begin to stew, the walnuts and raisins towards the end when the sauce is left to reduce over a very low flame.
  3. Feel free to add water, a little at a time, if you feel the consistency has thickened too much before the octopus and vegetables are tender enough.
  4. A crusty loaf of country style bread is the best companion for this dish.

Did you enjoy reading this recipe? Would you like to try out more Traditional Maltese recipes? Let us know by sharing, rating and commenting, below.


Step 1

Preheat oven to 275 °. Line a small roasting pan with foil. Mix cumin, garlic powder, and smoked paprika in a small bowl. Rub spice mix all over pork. Sprinkle with salt and pepper. Place pork in pan and cover with sliced ​​onion. Pour 1/2 cup water in the bottom of pan. Cover pan tightly with foil and roast until meat is very tender, 5–6 hours. Let pork rest until cool enough to handle.

Step 2

Using 2 forks, shred pork into bite-size pieces. Skim fat from juices in roasting pan reserve meat. DO AHEAD: Can be made 2 days ahead. Cover and chill pork and juices separately.


Step 3

Heat oil in a large pot over medium- low heat. Add onion and sauté until trans-lucent, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 2 minutes. Add the diced fresh tomatoes and stir until softened, about 2 minutes longer. Stir in broth and next 5 ingredients. Bring to a boil and reduce heat to low. Cover simmer, stirring occasionally, for 30 minutes.

Step 4

Add reserved pork to posole. Simmer uncovered 30 minutes longer for flavors to meld. Season to taste with salt and pepper, adding reserved juices from roast pork, if desired. Divide among bowls, garnish with shredded cheese, cilantro, and lime wedges, and serve with flour tortillas.

Country-style Greek Potato stew recipe (Patates Yahni)

If you just love potatoes this rustic Greek potato stew is a definite must try! This classic Greek potato stew recipe (Patates Yahni) is the brightest example of how Greek cuisine takes the simplest ingredients and transforms them effortlessly into a finger licking dish! Fluffy potatoes coated with olive oil, mingled with fresh juicy tomatoes and flavored with sweet onions, garlic and fresh herbs to form an amazing vegetarian dish ..

Patates Yahni (Greek potato stew) is a traditional Greek recipe which falls under the category of Greek dishes called “Ladera”, meaning dishes prepared only with olive oil, with no addition of other fat. So make sure to use some good quality extra virgin olive oil, which will definitely lift the flavor.

One can find many variations of this traditional Greek dish, with the most popular being this classic version and the potato stew with peas and carrots. Although not very common in Greece, adding some good quality Kalamata olives and vegetable stock in the potato stew gives a really deep unique tone. So feel free to experiment!

Enjoy this simply charming, extra comforting Greek potato stew with salty crumbled feta cheese on top, black olives and crusty bread to mop up every single drop of that delicious sauce!

Combine marinade ingredients in a large bowl.

Remove rabbit kidneys and liver and remove front and back legs, cutting each in half and cut saddle into 5 pieces. Place rabbit pieces, kidneys and liver into marinade and refrigerate overnight, turning several times.

To cook the meat, strain rabbit, without throwing away the liquid and discarding garlic and bay leaves.
Cover with lid, add new bay leaves and bake for 2 & frac12 - 3 hours.

Preheat oven to 150oC.

Heat olive oil in a heavy based over medium heat and gently brown meat on all sides, seasoning with salt and pepper. Cook until golden and set it aside.

Fry onions and garlic till they are soft, then add tomato paste and red wine and cook for a minute to let the ingredients mix their flavors. At this point add tomato pur & eacutee and water and mix well.

Return rabbit to the pan, add bay leaves and potatoes.

Cover with lid and bake for 2 & frac12 - 3 hours.

View our list more tasty Maltese specialities such as Kwarezimal cake and the lovely fish soup! You can purchase your ingredients at the local famers market.

Copyright & copy 2011 - 2019 All rights reserved in all formats known and unknown.

Rabbit stew (stuffat tal-fenek)

Stuffat tal-fenek is a marvelous slow-cooked dish that’s full of flavor, the meat so tender it falls off the bone. This recipe goes further than just one course - Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main.



Skill level


  • 1 rabbit (1.5–2 kg)
  • 350 ml red wine
  • 6 bay leaves
  • 6 garlic cloves, 4 peeled and left whole, 2 finely chopped
  • 80 ml extra virgin olive oil
  • salt and pepper
  • 1 onion, finely diced
  • 3 tbsp tomato paste
  • 1.5 liters tomato puree
  • 250 ml water
  • 3–4 potatoes, peeled and cut into chunks

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Marinating time overnight

You will need to begin this recipe 1 day ahead.

Remove the rabbit kidneys and liver and set aside. Chop the rabbit into pieces: remove the front and back legs and cut each in half, and chop the body or saddle into 5 pieces. Place the rabbit pieces, kidneys and liver in a large bowl and add the wine, half the bay leaves and the whole garlic. Marinate in the refrigerator overnight, turning the meat a few times.

Strain off the marinade liquid and reserve. Discard the garlic and bay leaves.

Preheat the oven to 150 ° C. Heat the oil in a heavy-based ovenproof pot and gently brown the rabbit on all sides until well sealed and golden. Season with salt and pepper. Remove from the pot.

Add the onion and chopped garlic to the pot and fry until beginning to soften. Add the tomato paste and marinade liquid and cook for a minute. Add the tomato puree and water and mix well. Return the rabbit to the pot and add the potatoes and remaining bay leaves. Bring to a simmer then remove from the heat, cover with a lid and bake for 2½ – 3 hours.

Nutrition facts

Preparation and cooking

  • - The day before. You can also use frozen venison. In this case you have to thaw up meat before marinating.
    Marinate roe in red wine for a night in a cool place. Marinating meat is very important for eliminating its wild taste.
  • - The day after remove all meat pieces from wine, pat dry them with absorbent kitchen paper and put apart.
  • - Chop finely carrots, leeks, onion and celery and place in a non-stick frying pan together with olive oil. Add roe pieces and let all fry slightly, few minutes.
  • - Then pour in grappa and let it evaporate.
  • - Add all aromatic herbs, cinnamon and cloves. Cover with hot water.
    Season to taste with salt and cook over a medium heat, half-covered, turning up roe pieces now and then.
    It's difficult tosay how much time is necessary for cooking.
    In any case meat must be tender.
    Add other hot water, if necessary

Just before serving

  • - If you have chopped very finely your vegetables, you have only to let all cooking juice is reduced very well.
    On the contrary you have to purée it. Remove meat pieces from the pan, purée all cooking juice and then place again meat in the pan and flavor all very well.
  • - Before serving, cook Basmati rice following the instructions on the package.
    Dress it with parsley, chives and olive oil.
    Arrange rice, roe pieces and jam on every dish.
    Place other jam in a little bowl on the table.
    Roe and rice must be served hot.
  • - This roe dish can be prepared in advance and rice cooked in few minutes while you're setting up the table and warm up meat.
    All these last steps need 20-30 minutes. So if you plan well all, you can prepare a great meal without spending too much time in cooking.
  • - It's a refined dish you can prepare all year and an excellent idea for your Christmas menu.
  • - You can finish your meal with a fruit salad or another light dessert.

  • 2 tbsp Filippo Berio Mild & Light Olive Oil
  • 150g bacon cubes
  • 1 red onion, peeled and sliced
  • 2 garlic cloves, peeled and thinly sliced
  • 500g butternut squash and sweet potato mix, peeled & diced
  • 2 sprigs of fresh thyme
  • 1 tbsp cornflour
  • 500ml beef stock
  • 3 tbsp Filippo Berio Sun Dried Tomato Pesto
  • 400g can chopped tomatoes
  • 450g sirloin steak
  • 2 tbsp flat leaf parsley, roughly chopped

Heat 1 tbsp of Filippo Berio Mild & Light Olive Oil in a large deep sided frying pan. Add the pancetta and cook for 2-3 minutes over a low heat, until golden. Add the onion, garlic, butternut squash, sweet potato and thyme and cook for a further 4-5 minutes.

In a small bowl, mix together the cornflour and 2tbls of cold stock.

Add the Filippo Berio Sun Dried Tomato Pesto, chopped tomatoes and remaining stock to the pancetta and butternut squash mixture. Stir in the cornflour and cook for 10 minutes over a low heat until the sauce thickens.

Meanwhile, heat a large frying pan and rub the steaks with the remaining oil. When the pan is hot, cook the steaks for 1 minute each side. Remove and allow resting for 2-3 minutes.

Slice the steak into 2cm slices and add to the sauce. Simmer for 10 minutes. Scatter over the flat leaf parsley and serve with mashed potato or soft polenta.

This recipe will work just as well with parsnips, carrots or other root vegetables.

A deliciously rich and hearty stew, that can be prepared in no time at all.