Name: Vegetable Stew
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 carrots, roughly chopped; 500 grams new potatoes, sliced in half; 200 grams pumpkin, roughly chopped; 2 onions, roughly chopped; 1 tin (400 grams) butter beans, drained and washed; 2-3 tablespoons light gluten-free soy sauce; 1 tablespoon rice vinegar; Salt and cracked black pepper, to season; Half a lemon, and the zest of half a lemon; 500 ml gluten-free chicken stock; 1 tablespoon mixed spices (such as paprika or dried herbs); A handful of fresh parsley, chopped; 2 celery sticks, finely diced; 1 artichoke, finely diced; 300 grams mushrooms, sliced; 2 cloves garlic, peeled and bruised; Splash port (for deglazing)

Vegetable Stew

A vegetable stew still deserves properly organised preparation. I cut the vegetables before cooking so each addition can go in at its intended stage.

Prep Time

15 mins

Cook Time

40 mins

Serves

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Before You Start — Chef's Notes, Ingredient Swaps & Why This Recipe WorksClick to read

Chef’s notes

My first preparation check: Chop the carrots, new potatoes, pumpkin, onions, celery, and artichoke. Slice the mushrooms and drain and wash the butter beans. Peel and bruise the garlic cloves.

Ingredient swaps

Check the gluten-free status of the sauces, stocks and seasonings you use. A similar name does not establish the same ingredients or gluten-free status.

Why this recipe works

Get the chopped ingredients and measured liquids ready before you start. Keep the addition order in the method so each component gets its intended time in the pan or bowl.

For more help, browse Kitchen Skills and gluten-free label guidance.

Method

Prepare Your Ingredients:Chop the carrots, new potatoes, pumpkin, onions, celery, and artichoke. Slice the mushrooms and drain and wash the butter beans. Peel and bruise the garlic cloves.

Sauté the Aromatics:Get a large pan on low heat and add a splash of olive oil. Pop in your onions and sauté until nice and tender.

Add Celery and Garlic:Add the finely diced celery and bruised garlic to the pan. Cook for a couple of minutes until fragrant.

Cook the Mushrooms:Add the sliced mushrooms with a pinch of salt and cracked black pepper. Maybe add a sprinkle more of olive oil if needed. Cook until the mushrooms are lightly golden.

Deglaze the Pan:Deglaze the pan with a splash of pot. Allow the liquid to evaporate nearly completely.

Add Remaining Vegetables:Add in the carrots, new potatoes, pumpkin, and artichoke. Stir well.

Incorporate Seasonings:Add the light gluten-free soy sauce, rice vinegar, mixed spices, and gluten-free chicken stock. Season with a pinch of salt and cracked black pepper again.

Simmer the Stew:Bring the mixture to a boil, then pop in the half lemon. Reduce the heat to a simmer and allow it to cook for roughly 30 to 40 minutes, or until the vegetables are tender, but not over cooked.

Finish the Stew:Once cooked, add the zest of half a lemon. Taste and adjust the seasoning if necessary. Stir in the fresh chopped parsley.

Serve:Serve the vegetable stew with nice crusty bread and butter.