Marks Winter Vegetable Stew

Added on Fri Jan 11 2008

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The Basics

• Dish: Main Course
• cuisine: Welsh
• Serves: 6
• Prep Time: 0hrs 45 mins
• Cooking Time: 2hrs 30 mins

Ingredients

• 1 Large Onion
• 2 Large Parsnips
• 2 Large Sweet Potatoes
• 1 Large Sweed
• 3 Medium Carrotts
• 4 Large Mushrooms
• 1 Serving Garden Peas ( Tin or Pod)
• 3 Tablespoons flour
• 1 Teaspoon of Chilli's
• 3 Cloves Crushed Garlic
• 1 Tablespoon Sugar
• 3 Pints Mixed Stock
• 3 Slices Smoked bacon
• 1 Knob Butter

Method

Start by chopping the Onion and adding to the frying pan with the sugar, olive oil and salt and pepper. Add the butter and fry until onion begins to golden.

Chop the Bacon into strips and ad to the pan. Then slice and ad the mushrooms with the garlic and chilli and mix all together on medium heat.

After 10 mins, peel and slice the vegetables into chunk sizes and begin to ad them into the mixture on the pan. Ad the peas at this stage.

Once mixed together ad the 3 tablespoons of flour and mix into the vegetables.

Reduce to low heat and ad the stock.

I use 1 Pint of Beef, 1 pint of Veg and 1 pint of Ham stock, however you can use what you prefer.

Once this has cooked slowly together for 15 minutes, remove from hob and transfer to caserolle dish and ad to oven on 170 degrees for between two and to and a half hours, checking and stiring every half an hour.

Once cooked remove and serve into soup bowls and serve with thick crusty bread.