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.
- Sharp Knife
- Chopping board
- 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 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