20 Easy Vegetable Stew Ideas You’ll love

Ingredients

• 2 tsp olive or rapeseed oil
• 4-6 shallots, sliced
• 1 small red pepper, deseeded and chopped
• 1 clove garlic, crushed (optional)
• 2 small carrots, sliced
• 1 stick celery, chopped
• 227g (8oz) can chopped tomatoes in rich natural juice
• 150ml (1/4 pint) homemade or reduced-salt vegetable stock
• 5 tbsp medium-dry cider (or extra vegetable stock)
• 1 tbsp tomato puree
• 1 tsp dried Italian herb seasoning
• Freshly-ground black pepper, to taste
• 420g (15oz) can butter beans in water, drained and rinsed
• 85g (3oz) French beans, trimmed and cut into short lengths

Instructions

1. Preheat the oven to 180°C/160°C fan/gas mark 4.
2. Heat olive oil in a flameproof, ovenproof casserole dish. Add shallots, red pepper, garlic (if using), carrots and celery; cook over a medium heat for 5 minutes, stirring occasionally.
3. Stir in tomatoes, stock, cider, tomato puree, herb seasoning and black pepper; bring to the boil. Cover, transfer casserole to oven and bake for 45 minutes.
4. Remove from oven; stir in butter beans and green beans. Re-cover; return to oven and bake for a further 30 minutes or until vegetables are tender.

Recipe Notes

• Try using other canned beans, such as cannellini beans, borlotti beans or chickpeas.
• Substitute hot chilli powder for the dried herb seasoning.
• Serve with mashed potatoes, crushed new potatoes or cooked brown rice.

Recipe Source