The Best Irish Vegetable Stew
I won’t take credit for this recipe because it was my mum’s creation but it is so good that I have to share it with you. It’s so straightforward too.
What you need:
- 1 turnip (or swede if you’re from outside of Ireland))
- 2 large onions (or 4 small ones…)
- 4 celery stalks
- 2 large carrots (or 4 small ones…)
- 2 parsnips
- 500ml veg stock made with 2 vegetable stock cubes
- 1 tbsp vegan butter
- 1 tbsp Herbes de Provence
- 1 dsp (dessert spoon) flour
- Salt (optional) and black pepper
Prep time: 15 minutes
Cooking time: 1 hour (approx)
- Wash and peel all the veg and cut them into large chunks at an angle.
- Melt the butter in a large sauce pan and add the chopped onions once melted.
- Cook the onions until they soften and are coated in the butter. Around 4 minutes maybe.
- Add the herbs then and stir to coat the onions in the herbs.
- Then add the flour and stir to make sure this mixture doesn’t stick to the pan.
- Let the flour and the herbs cook with the onions for a few minutes so the butter absorbs the flavour.
- Then add the stock very slowly. Add in just a little bit at a time stirring all the time. This will form a kind of gravy-like liquid.
- Then add in the rest of the vegetables and if you think the mixture needs more liquid just add in a bit more boiling water.
- Add some black pepper and salt if you think it needs it (i didn’t use salt)
- Put a lid on then and let it simmer on a low heat for around an hour or until the veg are cooked.
- Serve with spuds anyway you like!
This vegetable stew is so easy to make and it’s hearty and warming, perfect for rainy autumn and winter evenings. There is nothing in this that will cause you any harm either so eat as much as you want.