Vegetable Stew Recipe

1. Begin by pre-heating the oven to 180c. Then peel the Onion and Garlic and roughly chop. Fry them in a casserole for 5 minutes with a little Oil on the hob.
2. Meanwhile, peel the Swede, Parsnips and Carrots then roughly chop them along with the Celery and Leek.
3. Once the Onion and Garlic is fried, throw in all the vegetables along with the tinned Tomatoes and washed Butter Beans.
4. Prepare the Stock Cube in a jug with 300ml of boiling water, then pour into the casserole along with some seasoning.
5. Thoroughly stir everything together and if needed, top up the casserole with boiling water until the ingredients are just covered.
6. Put the lid on the casserole then place in the oven for between 60 and 90 minutes, or until the sauce has thickened up nicely.
7. When the stew is ready, garnish with fresh Parsley and enjoy.

For another great vegetarian winter warmer, try my Carrot and Coriander Soup Recipe.