Why Make This Recipe
Versatile vegetable stew is a fantastic dish for anyone who loves hearty and healthy meals. It offers a great way to use up leftover vegetables, and you can easily customize it to fit what you have on hand. This stew is warm, comforting, and packed with nutrients. It also makes a delicious meal option for vegetarians and vegans, and it’s perfect for meal prep, as it can be made in large batches and enjoyed throughout the week.
How to Make Versatile Vegetable Stew
To make this lovely stew, you’ll need some fresh vegetables and a few basic pantry staples. Here’s a simple step-by-step guide to creating a delicious batch.
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely diced
- 2 leeks, split lengthways up to the root several times, washed under running cold water then sliced thickly
- 2 carrots, cut into 1cm/½in dice
- 2 garlic cloves, finely diced
- 1 tsp sweet smoked paprika
- ½ tsp dried thyme
- 2 potatoes, peeled, cut into 1cm/½in dice
- 600ml/21fl oz vegetable stock
- ½ head cauliflower, cut into small florets
- 200g/7oz fine green beans, cut into 2cm/¾in pieces
- 1 x 400g/14oz tin baked beans
- 2 tbsp roughly chopped flatleaf parsley
- Crusty bread, to serve
- Salt and freshly ground black pepper
Directions:
- Heat a large frying pan or saucepan until medium hot. Add the olive oil, onion, and leeks. Cook gently for 5 minutes until just softened.
- Add the carrots, garlic, paprika, and thyme, stirring to combine. Cook for another 5 minutes.
- Add the potatoes and vegetable stock, bringing the mixture to a boil. Then, turn the heat down and simmer for 5 minutes until the potatoes begin to soften.
- Add the cauliflower and simmer for another 5 minutes until all the vegetables are almost cooked.
- Now, add the green beans and baked beans, cooking for an additional 3 minutes. Stir in the chopped parsley and season well with salt and pepper.
- Serve the stew hot with plenty of crusty bread.
How to Serve Versatile Vegetable Stew
Serve the versatile vegetable stew hot in bowls. It’s great on its own, but you can pair it with crusty bread or a side salad for a complete meal. You can also sprinkle extra parsley on top for a fresh touch.
How to Store Versatile Vegetable Stew
To store the stew, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it for a longer time, you can freeze the stew in suitable containers for up to 3 months. Just make sure to let it thaw in the fridge overnight before reheating.
Tips to Make Versatile Vegetable Stew
- Feel free to use whatever vegetables you have, like bell peppers, zucchini, or spinach.
- If you like it spicy, add a pinch of chili flakes or diced chili peppers while cooking.
- For a richer flavor, add a splash of soy sauce or a dash of vinegar just before serving.
Variation
You can easily turn this veggie stew into a protein-packed meal by adding some cooked lentils or chickpeas. You can also add grains like quinoa or barley for added texture.
FAQs
Can I make this stew in a slow cooker?
Yes, you can make this stew in a slow cooker. Sauté the onions and leeks first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.
How can I make this stew gluten-free?
This stew is gluten-free as long as you use gluten-free vegetable stock and ensure your baked beans are gluten-free.
Can I use frozen vegetables?
Absolutely! Frozen vegetables work well in this stew. Just add them in when you would normally add the fresh vegetables, and adjust the cooking time accordingly.
