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This stew is so simple to throw together; you can easily double the batch so you’ve got leftovers for a couple days. But most importantly, it is hearty, filling, and wholesome as can be :)

You will need

Serves 4

  • 10ml olive oil
  • 1/2 brown onion, diced
  • 3 cloves garlic, diced
  • 2 bay leaves
  • 1 star anise
  • 3 cloves
  • 1 lemon, juice and 3 strips of zest removed with a peeler
  • 1 punnet cherry tomatoes, halved
  • 2 chipotle or Ancho chillies (either in the tin with sauce or dried - rehydrate in water if dried)
  • 3 Kipfler potatoes, sliced into rounds
  • 1 tin butter beans
  • 2 cups vegetable stock
  • Salt and pepper
  • 1/2 bunch parsley, roughly chopped


  • 30g olive oil
  • 50g blanched almonds
  • 1/2 brown onion, diced
  • 1 garlic clove, sliced
  • 1 teaspoon smoked paprika
  • 1 teaspoon fennel seeds

To serve

  • 1 tablespoon caper berries
  • 1/2 bunch parsley, roughly chopped
  • 1 lemon, juice
  • Pearl couscous (or quinoa if gluten-free)

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15 mins to prep

  1. Step 1

    Add olive oil and 3 pieces of lemon zest to a hot pan over medium heat and cook through to release their oils. Once the zest starts to colour add the onions and garlic with star anise, cloves and bay leaves. Sweat down for a few minutes or until the onions are translucent.

  2. Step 2

    Add the cherry tomatoes and chilli to the pot along with some salt and pepper.

  3. Step 3

    Add the potatoes to the pan along with the tin of butter beans. Top with the vegetable stock, bring to a boil.

  4. Step 4

    Reduce to a simmer and cook slowly until the potatoes are soft, around 30 minutes, stir through parsley at the end of the cooking process.

  5. Step 5

    When the stew is nearly finished, in a medium saucepan add the grapeseed oil, almonds and brown onion and cook until nice and roasted and brown. Add the sliced garlic and cook for 30 seconds then, finally add the paprika and fennel seeds and cook for 20 more seconds.

  6. Step 6

    While sizzling, pour the ingredients into the stew pot. Serve warm with couscous, caper berries, fresh parsley sprigs and lemon juice

Recipe: Simon Toohey

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