Vegetable stew recipe
I worked in an independent department store when I was at University in Bath and this recipe was served one cold February day to customers in the kitchen department. I have been making various versions of it ever since and it is great for packing in lots of veg and also using up some of the veg left in the fridge towards the end of the week. The original recipe had sausages in it and I still make that version but it is also great just with the veg or with cooked chicken or leftover meat added to it. It also tastes good the next day and you will usually have leftovers as it is hard to make a small amount. This recipe serves at least 4. Enjoy!
Ingredients
- Two tablespoons of extra virgin olive oil.
- One onion.
- One clove of garlic chopped, or half a teaspoon of lazy garlic.
- One chilli chopped, or half a teaspoon of lazy chilli (optional).
- A variety of root vegetables such as sweet potato, potato, carrots or swede.
- A variety of softer vegetables such as courgette, green beans, broccoli, peppers, celery, leeks, etc.
- Leafy vegetables such as cabbage or kale.
- 400g tin of chopped tomatoes.
- 400g tin of kidney beans, drained and rinsed.
- 75g red lentils.
- 75g wholewheat pasta shapes such as fusilli or conchiglie.
- 75g brown rice.
- Two bay leaves.
- Two vegetable stock cube dissolved in 750ml of boiling water. If you want the stew to be vegan, check the ingredients of the stock cube.
- Ground pepper to taste.
Method
- Gently heat the oil in a heavy pan. I always use a large cast iron pan for this recipe.
- Chop the onion and add it to the pan with the garlic and chilli.
- Fry for about 3 - 4 minutes until they have softened slightly, stirring regularly.
4. Chop the root vegetables and add them to the pan.
5. Stir well and leave to fry very gently for about 10 minutes, stirring occasionally to stop them from sticking to the pan.
6. Chop the softer vegetables such as courgettes, brocolli and green beans.
7. Add them to the pan, stir and cook gently for 4-5 minutes.
8. Stir them regularly to prevent sticking.
9. Add the tin of chopped tomatoes to the pan and stir well.
10. Add about 500ml of stock to the pan and stir well, reserving the rest of the stock to add later if needed.
11. Gradually bring all of the ingredients to the boil, stirring regularly.
12. Now add the rice, pasta and lentils and stir well.
13. Add the bay leaves and pepper.
14. Now simmer for 40 minutes.
15. If the stew gets too dry or thick add more stock.
16. Add the kidney beans (drained) and leafy veg such as kale or cabbage (chopped) to the stew.
17. Add any cooked meat such as chicken, beef, lamb or sausages at this point too.
18. Cook for a further 10 minutes. You may need to add more stock or water if it is too thick.
19. Serve on its own or with homemade bread.
20. It tastes delicious with some grated parmesan.
