Stew isn’t the most visually appealing of meals but it does taste good, and eating piping hot, comforting food on chilly winter days is the best. It’s like an edible hug. I wanted to make a big batch of stew to use up some lonely vegetables I had lying around.
Yield; Eight servings Cook time; 1.5 hours (approx)
I used the following;
- One small onion, diced
- One small leek, sliced
- Four carrots, peeled and diced
- One parsnip, peeled and diced
- One swede, peeled and diced
- 200g mushrooms, diced (I used a mixture of field and chestnut mushrooms)
- One litre of hot vegetable stock
- 100g pearl barley
- 100g frozen peas
- 380g Fry’s meaty style strips (or substitute with TVP)
- 100ml red wine (optional)
- Herbs; Two bay leaves, two tablespoons of parsley, one teaspoon of each; rosemary, thyme and sage
- Cornflour slurry (Two tablespoons of cornflour dissolved in a little cold water)
- Prepare all the vegetables while heating a tablespoon of oil in a large pot over a medium heat.
- Add the onion, leek, carrots, parsnip and swede to the pot and cook for about ten minutes before adding the mushrooms.
- After the vegetables have been cooking for about 20 minutes, add the wine, stock, pearl barley and herbs. Season with salt and pepper before covering the pot and allow to simmer for about half and hour.
- Next add the Fry’s strips and the cornflour slurry and give everything a good mix.
- After another 20 minutes or so add in the frozen peas and fish out the bay leaves, the peas will only need about ten minutes to heat through.
You could substitute the Fry’s strips for TVP, or just use more mushrooms, they added a lovely additional “meaty” flavour and texture to the stew.
Bye for now 🙂