According to ‘Your Dictionary’, stew is defined as ‘cooking meat or vegetables in a pan with liquid, or to worry about something on your own, or to remain in a hot, enclosed area’. I would define it as a plate of yummy, thick deliciousness, best served with dumplings and copious amounts of bread to mop up the sauce.
Have you noticed stew packs in the vegetable section? They usually have a couple of onions and carrots, a parsnip and a small swede. They’re ideal for this recipe, but if you can’t find them, as long as a mixture of vegetables comes to roughly a kilo then you’ll be okay.
- 1kg vegetable stew pack
- 2 large potatoes
- 2 x 400g cans of chopped tomatoes
- 50g tomato puree
- 3 vegetable stock cubes
- 0.5 tsp chilli powder
- 2 bay leaves
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 tsp dried parsley
- 1 tsp paprika
- 1 tsp marmite
- tsp sugar
- Salt and pepper to taste
- Enough water to cover everything
Peel the parsnip onions, swede and carrots from the bag of stew vegetables. There’s no need to peel the potatoes. Dice them into rough chunks and put them into a large pan. Add the rest of the ingredients and give it all a good stir.
Put the lid on, then place it on a high heat until it starts bubbling. Lower the temp and leave to simmer for about an hour. You can get on with making the dumplings while it’s cooking.
- 100g vegetable suet
- 200g self-raising flour
- Salt and pepper
- 200ml water
Put the dry ingredients into a bowl and slowing add the water, stirring with a knife (seriously, it comes together more easily this way) and then, when it call becomes dough-like then it’s done. Leave to one side while the stew is cooking.
When the stew is ready, take spoonfuls (roughly dessert spoon sized) and drop then into the stew. Put the lid back on until they’ve all fluffed up. Turn them over with a slotted spoon, take the lid off and leave for another 5 minutes. (this will allow the sauce to thicken up a bit).