Oven Baked Spring Bean Stew

Oven Baked Spring Bean Stew

Spring finally feels like it’s starting to arrive in the UK. I shall touch wood after that statement as you just never know whether it will turn back to winter again. For the moment it feels like spring so I thought I would make a delicious stew. Stews are generally associated with Winter but as the weather is still slightly chilli outside I thought it was time for a warming meal.

Plus we are now entering a time when there are lots of spring vegetables in season. It’s also time to start growing herbs in the garden. Personally I think this stew gets all of it’s flavour from the herbs in this dish. Herbs can really add to the tastiness of a dish so it’s well worth investing in a few, especially the fresh ones. We loved this meal and we hope you will too.

Do you love a stew and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.

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Serves 4


  • Sharp Knife
  • Chopping board
  • Tablespoon
  • Colander
  • Saucepan


  • Onion x 1
  • Garlic x 2 cloves
  • Butternut squash x 1
  • Carrots x 2
  • Courgettes x 2
  • Red pepper x 1
  • Potatoes x 800-1kg
  • Dried cannellini beans x 200g
  • Tomatoes x 2 400g tins
  • Tomato puree x 2 tbsps
  • Tamari x 2 tbsps
  • Chicken or vegetable stock x 600ml
  • Rosemary x 2 – 4 sprigs.
  • Thyme x 2 – 4 sprigs
  • Salt and pepper to taste
  • Green beans x 2 large handfuls


  • Soak the beans in a bowl of water overnight in the fridge.
  • Make sure the water covers the beans and add a little extra too.
  • The next day drain off the excess water and put into a saucepan.
  • Add enough water to cover the beans and 2 inches above the beans.
  • Sprinkle in the baking powder and bring the beans to the boil.
  • Once boiling turn the heat down and leave to simmer.
  • Boil until the beans they are very soft.
  • Preheat the oven to 180°C or gas mark 4.
  • Start by peeling the butternut squash.
  • Cut the top and the bottom of the squash and then cut lengthways.
  • Remove the seeds and cut the squash into big chunks.
  • Now grate the squash and set it aside
  • Peel the carrots and courgettes and then grate them.
  • Now peel the potatoes and cut into 1 inch pieces.
  • Cut the top from the pepper and remove the seeds.
  • Slice the pepper and then cut the slices into pieces.
  • Next peel, slice and dice the onion.
  • Peel and slice the garlic.
  • Remove the leaves from the herbs.
  • Turn the herbs upside and pull down on the leaves pulling them off as the go.
  • Put the saucepan on the hob and turn the pan onto a high heat.
  • Pour oil in the base of the pan and leave to heat up.
  • When the pan is hot add in the onions and fry until they start to soften.
  • Once the onions are starting to soften add in the garlic and fry for a further few minutes.
  • If the ingredients start to stick add a little bit of water and turn the heat down.
  • Next add in the butternut squash, carrots, courgettes and peppers.
  • Fry these ingredients until they start to soften.
  • It should take around 5 – 10 minutes depending on your hob.
  • Now add in the herbs and fry for a further few minutes.
  • Pour in the tomatoes and stock.
  • Bring these ingredients to the boil and add in the beans and potatoes.
  • Add in the tomato puree and tamari.
  • When the saucepan is boiling turn the heat down and leave to simmer for a good 10 minutes.
  • Add salt and pepper to taste.
  • After 10 minutes put the lid on the saucepan and place the pan in the oven.
  • Cook the stew for an hour.
  • Remove the stew carefully from the oven and carefully take the lid off.
  • Add in the green beans, stir them in and leave to cool for about 10 minutes.
  • Finally serve and enjoy.
Oven Baked Spring Bean Stew

Oven baked spring bean stew was a delicious dish. All the plates were clean and ready to go back into the cupboard by the end of the meal. (Only joking!) It was a very good dish and it would make a great weekend meal. The dish could also be made at the weekend and stored in the freezer until it’s needed. It’s quite a time consuming dish so it’s probably better to cook the stew when there is plenty of time. Occasionally I make double the amount so I have a meal for the freezer as well. However you decide to eat this stew, as always, please enjoy. Thank you xxx