Winter Warming Vegetable Stew

Healthiness : (21 votes)

Difficulty:  
Comments: Sometimes stock cubes don't break up easily, if your's do, you can just add them straight into the pan with the boiling water.
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Number of servings: 8


A warming winter recipe. You can make this recipe from all different kinds of root vegetables, whatever you have in stock or need to use up. You can make variations by changing the coriander and cumin for mixed herbs and then stirring in a large spoonful of pesto at the end.  You can also use different types of beans, it's good to choose ones with contrasting textures.

• 1 onion, peeled, halved and thinly sliced
• 2 cloves garlic, peeled, finely chopped
• 45ml (3 tablespoons) olive oil
• 250g (10oz) mushrooms, sliced
• 2 leeks, washed, trimmed and cut into 2 cm lengths
• 2 carrots, sliced
• 1 large parsnip, peeled and cubed into 1.5cm cubes
• 2 sticks celery, washed, thinly sliced
• 1 large potato, peeled and cubed into 1.5cm cubes
• 1 small butternut squash, peeled, seeded and cubed
• 1 large or 2 small turnips, peeled and cubed into 1.5cm cubes
• 1 420g (15oz) tin adzuki beans
• 1 420g (15oz) tin baked beans
• 3 good quality vegetable stock cubes
• 2 x 5ml spoon (teaspoon) dried cumin
• 2 x 5ml spoon (teaspoon) dried coriander
• dash of worcestershire sauce
• small bag of rocket or spinach
• salt and pepper to season

For a vegetarian version just leave out the Worcestershire sauce.

• Weighing Scales
• Teaspoon
• Tablespoon
• Sharp Knife
• Chopping Board
• Very Large Pan
• Wooden Spoon
• Measuring Jug

Always wash your hands before preparing food.

1. Pour olive oil into a very large pan, put on a gentle heat
2. Add the onions and fry gently until soft, then add the garlic and fry for a further minute
3. Sprinkle over the cumin and coriander and stir well, fry for another minute
4. Stir in the mushrooms, leeks, carrots, parsnip, celery, potatoes, butternut squash and turnips to coat them with the onion mixture
5. Pour some boiling water over the stock cubes and stir until dissolved.  Pour this mixture in to the pan, top up with enough boiling water to just cover the vegetables
6. Add the aduzki beans and a dash of worcestershire sauce
7. Season with salt and a generous amount of freshly ground pepper
8. Leave to cook on a low heat for approx 40 minutes or until all the vegetables are cooked - you can test this by carefully removing a piece of potato and eating it to see if it is soft
9. Stir in the tin of baked beans and the rocket or spinach and leave on the heat for a further 2 minutes
10. Serve in bowls with crusty wholemeal bread

There are 6 comments for this recipe.
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Name: Jon	8th November 2009
That's why they put "For a vegetarian version just leave out the worcester sauce" :-)

Name: Lea	27th October 2009
Hi ya Ryan Let me know what it is like with the gravy :)

Name: Ben	10th October 2009
Worcester sauce isn't vegetarian.

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