Around the world in a number of stews

Preparation:  35 mins - with a toddler and a baby in a front pack:  50 mins  Cook time:  6 hours Serves:  several hungry adults Olivier's: ★★★★ ★ I ended up asking my brother about this one, being that he lives in Ireland with an Irish wife, and his response was "potatoes."  He also told me of the eternal stew that his wife's parents have, where they just add new stuff to it everyday.  I am uncertain as to whether he was exaggerating, but, it is an interesting way to not really have to cook, except for once, to "seed" it, right at the beginning.  I have to say that the stew I cooked did improve with age, and by the third day, it was truly delicious. After comparing several recipes, the common ingredients tended to be lamb, onions, carrots and potatoes.   Some recipes called for garlic, which I didn't feel was very traditional; some had a weird gratin-style layering ( including one of the recipes that I drew my stew from); and

Preparation: 15 mins With toddler: 30 mins Cook time: 5 hours Serves: 4 hungry adults Olivier's: ★★★★ According to my search, there seems to be at least 34 Spanish stews to choose from, and they mostly seem to be variations of delicious pork products, seafood, and beans.   I ended up going with Fabada Asturiana, mostly because I was in the mood for chorizo. After looking at several recipes, I ended up basing my recipe on  this one .   I didn't, however, have a giant cast iron pot; nor was I able to get hold of dried beans from my local online supermarket (I have a two-month old and a toddler and no time to go to the good shop); and I wasn't sure what cured pork belly was, except that maybe Nigel meant something like speck? Hard to say. I used speck anyway.   Here is my adaption, with a slow-cooker, tinned butter beans, speck, and a bored toddler. Ingredients: 2 x 425g tins of butter beans, drained 400g speck 1 large onion peeled