Beef

Coffee pairs well with beef, the acidity helping flavour and tenderise the meat. Smoky peated Scotch helps lend depth to the stew too

‘To stove’ means ‘to stew’ in Scots, but here the meaning could easily relate to how deliciously simple ‘stovies’ are to make. Believed to date back to the 19th century, it’s said the creation of ‘stovies’ stemmed from the master of the house giving their Sunday leftovers to the servants, who would then turn them into a stew. This comforting recipe is ideal for Burns Night

Fresh cranberries add a lovely pop of almost citrusy sharpness to this rich beef stew. Serve with a buttery mash for the perfect ‘come in from the cold’ dinner

This cheat’s stifado uses ready-made meatballs instead of stewing beef to deliver the same tender results in a fraction of the time

If you don’t have celeriac, swap in whatever root veggies you have to hand, parsnips or swede would both work well. See our tip below if you're using a slow cooker

A rich, east European-inspired stew made with meltingly tender beef brisket and beetroot. Delicious served on a bed of wholegrain rice mixed with spring onions and grated carrot, or ladled over tagliatelle that has been tossed with salted butter and toasted poppy seeds

A simple but flavour-packed recipe that you’ll want to add to your repertoire – make sure there’s plenty of room in your freezer for the extra portions. It tastes great either served with a creamy mash or some crisp-skinned baked potatoes