Simple Vegetable Stew Recipe
This easy vegetable stew makes a delicious and thrifty lunch.
Ingredients
- 1 tbsp vegetable oil
- 1 onion
- 5 carrots
- 2 parsnips
- 2 small potatoes
- 1 small swede
- 2 tbsp flour
- 1.5 pints vegetable stock
- 1 tsp thyme
- 1 tbsp gravy granules (if needed)
- 1 tsp white wine vinegar (if needed)
- salt and pepper to taste
- chopped parsley to serve (optional)
Instructions
- Peel the onion and finely dice. Add to a large casserole dish or deep cooking pan along with the vegetable oil and gently fry over medium-low heat until the onions become translucent.
- Peel and cut the rest of the vegetables (carrots, parsnips and swede) into 1-inch chunks making sure they are all roughly the same size.
- Boil the kettle and make up your stock if using a stock cube.
- Cut the potatoes into large chunks, leaving the skins on.
- Add all of the vegetables and potatoes to the casserole dish and give it a good mix. Add the flour and stir until everything is well coated.
- Add the stock to the pan and bring to the boil. Add the thyme and black pepper. Reduce the heat to low and allow to simmer for 45 minutes.
- Taste the vegetable stew. If it's a little sweet add the gravy granules and white wine vinegar and mix well. Add salt to taste if needed (stock can be quite salty so I tend to leave adding extra salt to the end of cooking).
- Slide a knife into the vegetables to make sure they are cooked all the way through - swede usually takes the longest. If the stew is too thick you can add more stock, if it's too runny add more gravy granules.
- Serve immediately, using the parsley to garnish. Enjoy!