A versatile one-pot dish. The beans and tomatoes in this fresh-tasting stew resemble the flavours of Tuscany. Tasty served with crusty bread, baked jacket potato, couscous or pasta. Making and eating this marrow and fennel stew recipe will keep you warm during the cold winter. The only fresh ingredients needed are marrow or courgette, and onion.
Serves 6-8
Ingredients
- Marrow 1kg (weight after deseeded and peeled), chopped into bite-sized pieces
- Olive oil 4 tbsp, plus a drizzle to serve
- Rosemary, fresh sprig or 1 tsp dried
- Fennel seeds, a pinch
- Onions 2, finely sliced (red onions better than white)
- Chilli, 1 fresh, finely chopped or pinch of dried
- Dried fennel herb 1/2 tsp
- Garlic cloves 2, crushed
- Tomatoes 1 tin, chopped
- Red wine vinegar 1 tbsp
- Capers 2 tbsp
- Butter/cannellini/kidney beans 400g can, drained and rinsed
- Feta cheese, to serve
- Oregano 1 tbsp, to serve
Method
Step 1
Peel, halve, deseed and chop the marrow into bite-sized chunks.
Step 2
Heat the olive oil in a large pan over a medium heat. Add the rosemary and fennel seeds, and cook for a few minutes until the rosemary is sizzling. Add the onion, chilli, fennel and a large pinch of salt, and cook for 10 minutes until the onions are starting to colour and sweeten.
Step 3
Add the garlic and cook for 1 minute. Increase the heat slightly, add the marrow and cook for 10 minutes, stirring regularly.
Step 4
Add the tomatoes and red wine vinegar. Stir then turn down the heat and simmer on low for about 35 minutes, or cook in the slow cooker on low for 6 hours. Stir in the capers and beans to warm through. Season to taste.
Step 5
To serve, scatter with crumbled feta cheese, drizzle with some olive oil and scatter over the oregano. This marrow and fennel stew recipe is delicious with crusty bread or over a jacket potato.
TIP: A good squirt of lemon juice can really lift a dish so, if you like, try adding this towards the end before seasoning.
