|It's not Hugh's Stew, it's my stew!|
Google kindly led me to Hugh's stew (with added anchovies - bonus) and I took the advantage of working from home today to make my own bread to go with it. Normally, I don't get in before five, but I did a slow-rise loaf with just half the yeast - started off before my run at stupid o'clock this morning and popped it in to bake during my late lunch hour (3pm! - see working at home isn't fun at all).
Cracked on with the stew at 5pm and made two other different dinners as well. I have achieved very little this year but at least next week I can go back to cooking two different dinners and eating toast myself.
Anyway, the stew was a pleasure to make. I'm eschewed the faffy tomato stage - because I don't have a massive garden with a glut of fresh tomatoes - so I used passata instead. I must admit I probably over-reduced the sauce so it was a little too thick for stew but the intense flavours were great, especially when mopped up with home made six-grain bread.
I doubt I'd make this again with veal due to the expense - but the sauce would go equally well with chicken pieces, so it may be landing in front of the husband and the child at dinner time very soon.
You can find Hugh's stew here.