Spring is definitely on the way now but it’s still not quite warm enough to whip out those salads and cold evening meals. So instead I made this delicious spring veggie stew. It was great for an almost spring evening and it made a yummy evening meal.
For me, stews are the ultimate in comfort food. My husband Howard and son Ted aren’t so keen. However, for this meal I added a lot of flavour to the dish and this seemed to help win them over. Plus I used a lot of tasty vegetables which added texture. It was a huge success in this house and definitely one I will be serving again before summer arrives.
- Sharp knife
- Chopping board
- Large saucepan
- Plastic brush
- Stirring spoon
- Spring onions x 6 – 8
- Butternut squash x 1 small
- Carrots x 1 large
- Courgette x 1 large
- Celery x 1 stalk
- Baby new potatoes x 16 – 20
- Vegetable stock x 300mls
- Tomatoes x 2 400g tins
- Tomato puree x 2 tbsp
- Tamari or soy sauce x 2 tbsp
- Rosemary x 3 stalks
- Bay leaves x 2
- Salt and pepper to taste
- Oil for the base of the pan
- Start by peeling, de-seeding and chopping the butternut squash into 1 centimetre pieces.
- Peel and slice the carrots and courgettes.
- Cut the baby new potatoes into 1 inch pieces.
- Next cut the top (messy bits) and bottoms from the spring onions and slice into 1/2 centimetre pieces.
- Put the large pan on a high heat.
- Drizzle oil into the base of pan and spread with the oil across the base of the pan.
- When the pan is hot put the spring onions in and fry until they become see through/translucent.
- Next add in the courgette, carrots and butternut squash and fry until the vegetables start to soften slightly.
- You may need to turn the heat down at this point.
- Pour in the tomatoes and stock.
- Add in the tomato puree, tamari and dried mixed herbs.
- Give all of these ingredients a good stir.
- Put the cut potatoes, rosemary and bay leaves into the saucepan.
- Bring the ingredients to the boil and then leave to simmer.
- At this point I turned the heat right down and left the stew on the hob for about 50 minutes.
- Then I stirred it occasionally.
- The stew does not need this long normally I would leave it for about 30 – 40 minutes or until the potatoes are soft.
- Finally, serve and enjoy.
Lush Spring Veggie Stew was simply delicious and my little family loved it. We had ours with a few slices of gluten free bread. Ted loved dipping the bread into the sauce. I also served it with the best steamed cabbage. All the ingredients can be frozen so you could make a big batch and freeze it for another meal. However you decide to eat this dish, as always, enjoy!
Do you have a favourite stew you could eat all year round? Let me know in the comments below and please don’t forget to like and follow me. Thank you. xxx