Friday, 6 May 2016


“Society is like a stew. If you don't stir it up every once in a while then a layer of scum floats to the top.” - Edward Abbey

We have some cool and wet weather predicted for the weekend and the week after so it is time to start making some hearty, hot and delicious stews for the cold evenings. The recipe below has the advantage of being vegetarian too. You can swap and change ingredients according to taste and what you have available in your fridge/pantry!

Vegetarian Stew
2 tablespoon olive oil
1 and 1⁄2 cups sliced onions
2 garlic cloves, minced
1 cup carrot, cut into 1-inch-thick slices
1 cup celery, cut into 1-inch-thick slices
1 large leek, white part only, sliced
3 medium potatoes, unpeeled, cut into 1-inch chunks
1 can tomatoes, undrained, coarsely chopped
2 cups cooked cannellini (white) beans
1 large can of chopped mushrooms in butter sauce
1 cup water
1/2 teaspoon dried thyme
1 bay leaf
1/2 teaspoon ground coriander seed
salt and pepper
3 tablespoons flour
1⁄4 cup water
1⁄4 cup red wine

Heat oil in a large, heavy saucepan over medium heat. Add onions, garlic, carrots, celery, and leeks. Cook 10 minutes, stirring frequently. Add small amounts of water, if necessary, to prevent sticking. Add remaining ingredients, except flour, 1/4 cup water, and wine. Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender. Stir occasionally while cooking. In a small bowl, gradually stir flour into 1/4 cup water until smooth. Add to stew, along with wine. Cook, stirring, 5 more minutes. Remove and discard bay leaf before serving.

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  1. Because we don't cook on Saturday, the big family meal on Saturday lunch has to be either 1] cold or 2] slow-cooked in a crock pot after work on the Friday evening. I love all your ingredients except for the tinned mushrooms which would be slush by lunchtime. Barley, on the other hand, keeps its beautiful shape.

  2. This sounds yummy--I have been a vegetarian for many years--and still love it