DH made this the other day & it was delicious. There was enough for us both, and another 3-4 portions to go into the freezer.
- 2 tablespoons sunflower oil
- 150g onion, diced
- 400g potato, diced
- 300g tinned red kidney beans
- 100g green peppers, sliced
- 150g tinned chopped tomatoes
- 250g carrots, sliced
- 150g parsnips, sliced
- 500ml vegetable stock
- 1.5 teaspoons sweet paprika
- 1.5 teaspoons ground caraway seeds
- 2 cloves of garlic, finely chopped
- 20g chopped flat leaf parsley
- Pinch of salt
- Ground black pepper
- Crusty bread
- First, put the green peppers and chopped tomatoes in a heavy-bottomed pot, season with salt and pepper and a good pinch of sugar. Bring to a gentle simmer and reduce this down to a thick consistency, then set aside.
- In another pan, heat up the oil, add the onions and fry them slowly until they’re a nice golden colour – don’t rush it!
- Turn down the heat before you add the paprika, then give it a quick stir and add some water. (If your oil is too hot the paprika will burn and taste bitter.)
- Reduce the ingredients down until the water has evaporated and you’re back to just the oil – then add the beans, carrots, parsnips, garlic and caraway seeds, and season well.
- Add your tomato and green pepper mix to the pan, plus the vegetable stock, and bring it to a simmer.
- Add the diced potatoes.
- When the vegetables are cooked through, add the parsley and season to taste.
- Serve the stew with crusty bread.