This recipe is one of my autumn/winter staples and is a great base to then add different meats and vegetables to for variety.
This meal is also very economical, with most supermarkets selling stew packs for less than 50p, which can stretch to a meal for 4 people when bulked up with a few extra potatoes.
If you are not keen on stew, you can follow this recipe and then blitz it with a hand blender to make a lovely winter vegetable soup.
1 stew pack, which usually contains 1-2 onions, a small swede, 3-4 carrots, 2-3 parsnips
Salt and pepper
A pinch of dried mixed herbs
Enough stock to cover the vegetables once in the pan (2-3 stock cubes are usually enough for me)
A dash of Worcestershire sauce to serve (optional)
How to make it
- Begin by peeling and chopping the vegetables so they are roughly the same size
- Sweat off the onions in a large casserole dish for a few minutes then add the other vegetables and stir for another 5 minutes
- Add the salt, pepper and mixed herbs, then cover the vegetables in stock and simmer for around 30 minutes until the vegetables are cooked
- Serve with a dash of Worcestershire sauce, or my own personal favourite which is a few slices of picked red cabbage or beetroot