DISHES
by Hugh Fearnley-Whittingstall

This cheaper cut of meat is slow cooked to perfection with Moroccan spices and apricots.

Main course

Storage

Stews are great for freezing, so it always pays to make double the quantity you need and keep another portion for later. Store in the freezer in an airtight container for up to a month.

Preparation

Stews were made to use up cheaper cuts of meat like brisket, shoulder, shin, neck - any braising or stewing cuts. Cook beef or lamb cuts for 3 hours on a low heat to ensure that they are really tender.