Bonfire Stew
A community recipe by GlittersNot tested or verified by Nigella.com
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Preheat the oven to 190C/Gas 5. Heat the oil in a large ovenproof dish, add the sausages and cook until they are browned all over. Remove the sausages, reserving the juices in the pan, and set aside. Add the carrots, celery, leek and onion to the pan and cook for 3-4 mins. Add the paprika and flour and cook for a further 3-4 mins- do not allow the vegetables to brown. Gradually add the stock and stir until thoroughly mixed. Add the tomatoes and the cooked sausages, cover and cook in the oven for 50 mins. Remove from the oven, season with salt and freshly ground black pepper and add the cannellini beans and parsley. Return to the oven for 10 mins. Mix the butter with the garlic. Cut the baguette into thick slices and spread with the garlic butter. Place on top of the stew and return to the oven until the bread is lightly browned.
Preheat the oven to 190C/Gas 5. Heat the oil in a large ovenproof dish, add the sausages and cook until they are browned all over. Remove the sausages, reserving the juices in the pan, and set aside. Add the carrots, celery, leek and onion to the pan and cook for 3-4 mins. Add the paprika and flour and cook for a further 3-4 mins- do not allow the vegetables to brown. Gradually add the stock and stir until thoroughly mixed. Add the tomatoes and the cooked sausages, cover and cook in the oven for 50 mins. Remove from the oven, season with salt and freshly ground black pepper and add the cannellini beans and parsley. Return to the oven for 10 mins. Mix the butter with the garlic. Cut the baguette into thick slices and spread with the garlic butter. Place on top of the stew and return to the oven until the bread is lightly browned.
Introduction
This is a great recipe for Guy Fawkes night, bangers in stew while the fireworks go whoosh, whizz, bang!
This is a great recipe for Guy Fawkes night, bangers in stew while the fireworks go whoosh, whizz, bang!
Ingredients
Serves: 4
Metric
Cups
For the Stew
- 2 tablespoons vegetable oil
- 450 grams sausages (premium)
- 250 grams baby carrots (peeled or large ones sliced)
- 2 sticks celery (trimmed and sliced)
- 1 leek (sliced)
- 1 large onion (sliced)
- 1 tablespoon paprika
- 1 tablespoon plain flour
- 500 millilitres chicken stock
- 1 tin chopped tomatoes (400g tin)
- salt
- freshly ground pepper
- 1 tin cannellini beans (400g tin, drained)
- 2 tablespoons chopped fresh parsley
For the Topping
- 50 grams butter
- 2 cloves garlic (crushed)
- 1 baguette
For the Stew
- 2 tablespoons vegetable oil
- 15⅞ ounces sausages (premium)
- 8⅚ ounces baby carrots (peeled or large ones sliced)
- 2 sticks celery (trimmed and sliced)
- 1 leek (sliced)
- 1 large onion (sliced)
- 1 tablespoon paprika
- 1 tablespoon all-purpose flour
- 18 fluid ounces chicken broth
- 1 tin diced tomatoes (400g tin)
- salt
- freshly ground pepper
- 1 tin cannellini beans (400g tin, drained)
- 2 tablespoons chopped fresh parsley
For the Topping
- 1¾ ounces butter
- 2 cloves garlic (crushed)
- 1 baguette
Method
Bonfire Stew is a community recipe submitted by Glitters and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by SophieC08 on 22nd April 2021
Show more commentsI should have written this comment ages ago... I first cooked this recipe about 12 years ago for my boyfriend... who has since become my husband! It’s always perfect and absolutely delicious and over a decade later I still cook it for our two boys! Thank you original poster - perfect sausage casserole every time!x