A slow-cooked stew to enjoy for dinner, with crusty bread and a glass of red wine…
Tom recommends starting to cook this nourishing slow-cooked stew after lunch to enjoy for dinner, with crusty bread and a glass of red wine.
Add a good glug of olive oil all over before serving with some crusty bread.
Tom Adams is a favourite chef, farmer and hotelier with a field to fork philosophy. He launched Pitt Cue in London before moving to Cornwall in 2016 to open Coombeshead Farm in 2016 with its restaurant, bakery, kitchen garden, fire-pit, wood-oven, chicken coop, bee hives, meadows & woodlands.
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