So I walked into my local tescos the other day (it’s a VERY small one) and I found vegetable suet for 8p! I bought all 3 packs that were there so had to find something to do with it all apart from making even more mincemeat. I decieded to make a stew for the first time in my life. I am so surprised I haven’t actually made one sooner. It’s a great way to use up veggies and is healthy and easy too! If you’re not sure where to start, this recipe is great to follow (I’m not just saying that I promise). You can add in other vegetables such as sweet potatoes, regular potatoes, parsnips and even beans or quorn pieces!
Serves: 3
Ingredients
For the stew:
- 1 tbsp olive oil
- 1 onion, diced
- 1 tsp paprika
- 1 tbsp crushed garlic
- 1/3 red chilli, chopped
- 2 leeks, halved length ways then sliced
- 2 carrots, chopped
- 1/2 squash, diced
- 10 mushrooms, quartered
- 700ml vegetable stock
- 1 small handful of parsley
- 2-3 stalks of rosemary
- 1 tsp italian herbs
- 2 bayleaves
- 1 tbsp tomato puree
- 1 tbsp flour (mixed with a little water to form a paste)
- 1/3 cup wild rice (optional)
- Salt & pepper to taste
For the dumplings:
- 100g self raising flour
- 50g suet
- 1 tsp italian herbs
- 70ml milk
- Salt & pepper to taste
This is what it should look like before it goes into the oven!
Method
- Heat the olive oil in the pan and add the onions, fry until they turn transparent then add the paprika, garlic and chilli
- Cook for 2 minutes, then add the leek. Stir in the pan for another 2 minutes, before adding the carrots, squash and mushrooms
- Sautee for about 5 minutes, then add in the stock along with the parsley, rosemary, italian herbs and bayleaves
- Stir so everything is combined , then add the tomato puree and flour mixture. Stir through until the sauce thickens, then add the wild rice. Cover and cook for 10 minutes. Preheat oven to 180c
- In the meantime, combine the flour and suet in a bowl and mix, then add the italian herbs, salt, pepper and milk. You should form a sticky dough
- If your pan is ovenproof, keep it in the same pan, if not transfer the stew to an ovenproof dish
- Gently cover with the dumplings (don’t push them in!)
- Place in the oven, uncovered, for 20 minutes, remove then serve!
