Lush Spring Veggie Stew!

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Lush Spring Veggie Stew

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
  • Tablespoon
  • Teaspoon


  • 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

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