Vegetable stew recipes
Our top 3 of 12 Vegetable stew recipes
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Marks Winter Vegetable Stew
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Bean and Root Veggie Stew
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Quinoa and Chickpea Stew
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View all 12 variations
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.
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Add commentIngredients
- 2 Crushed Cloves of Garlic
- 1 Peeled &, Chopped Medium Onion
- 2 Medium Leeks
- 2 Medium Carrots
- 1 Parsnip
- ½ Kohlrabi
- 1 Potato
- 1 Tablespoon Olive Oil
- 1 Tin Tomatoes Chopped
- 500ml Water and a Vegetable Stock Cube
- 200g Cooked Butter Beans or Cannellini Beans
- 1 Tablespoon Fresh Thyme Leaves
- Pinch to taste Salt
- Pinch to taste Pepper
Method
- 1) Pre-heat the oven to 160C
- 2) Heat the oil in a large pan
- 3) Gently saute the onion and garlic for 5 minutes
- 4) Wash the leeks throughly to remove any grit / earth, and slice them into slim 1 cm rings
- 5) Scrub the carrots and cut them into 1/2 cm chunks
- 6) Peel the kohlrabi, parsnip, potato and chop into 1cm cubes
- 7) Add the carrots, parsnip, kohlrabi and leeks to the pan
- 8) Add the tomatoes, tomato puree, stock cube, and thyme leaves. Mix well. Add the beans and stir
- 9) Pour into an oven-proof casserole dish. Cover and bake for 45 minutes, until all the vegetables are soft and the sauce has thickened
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Add commentIngredients
- 3 tbsp. basil
- 3 Bay Leaves
- 2 tsp. sugar
- a few dashes of salt
- ground pepper to taste
- 1 large can diced tomatoes
- 2 cans chickpeas
- quinoa
Method
- 1. Start the quinoa cooking in the rice cooker. Use the same directions for quinoa as you would use for rice.
- 2. Chop up the onions and garlic first and sauté them in a small amount of olive oil with the top on.
- Add all the spices, then dump in the diced tomatoes and the chickpeas.
- 3. Let simmer with the top on but cracked open for about an hour.
- 4. Serve over a bed of quinoa.
4 Comments
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Add commentnuttynotts Tue Apr 12 2011 • Reply
Fantastic - this recipes is yummy. Forget using soup as a starter, this will fill you up for sure for the whole meal. Meaty, tasty, can not say anymore. Loved it.
Hpops Thu Nov 18 2010 • Reply
Super yummy!
MoggieMorris Tue Mar 2 2010 • Reply
Have made this a few times now - and past the recipe onto a friend. Had to tweek it a bit as I am a veggie so left out the bacon and made the stock vegetable only. Really tasty and my children and grandchildren love it. Thanks Mark.
Steelix Sun May 4 2008 • Reply
I have made this dish four times now and I thought it was only fair that I post on here to say how delicious it is. I thought the bacon, chilli and mushroom added richness and a little bit of fire to the sauce. Fantastic, highly recommend it.