Down-to-Earth One-Pot Stew

A warming and substantial vegan one-pot stew, made with butterbeans, mushrooms, and herbs. It's delicious served with mashed potato or fresh crusty bread.

Introduction

A hearty and wonderfully earthy one-pot meal, using lots of fresh herbs, rich butterbeans and mushrooms. It’s delicious on its own with a hunk of bread or serve it at a dinner party with creamy mash or some simply cooked rice. Butterbeans are a great source of fibre to keep your digestive system healthy. Emotions triggered by stress can have a direct effect on our stomach – and vice versa – so up the fibre in your diet to keep your gut happy. Like any stew, this gets better after a couple of days as the flavours mingle together, so you can make it in advance. It also freezes well.

Serves 4-6
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min

Ingredients

olive oil
500g chestnut mushrooms, sliced
1 onion, peeled and thinly sliced
3 garlic cloves, peeled and chopped
A small bunch fresh thyme, leaves picked
2 sprigs fresh rosemary, leaved picked and chopped
2 bay leaves
3–4 carrots, thinly sliced
3 celery stalks, sliced
1 heaped tbsp tomato purée
½ tbsp cornflour
8 sundried tomatoes, rehydrated (or from a jar in olive oil), chopped
A handful cherry tomatoes
2 tbsp tamari
1 tbsp raw apple cider vinegar
250ml veggie stock
A large glass red wine (or more stock)
400g tin butterbeans, drained and rinsed
350g green or black pitted olives
freshly chopped parsley, to serve

Instructions

In a large saucepan heat a glug of olive oil and cook the mushrooms for about 5 minutes on a medium heat until they reduce in size and look golden. Put all the mushrooms in a bowl and set aside.

Add some more oil to the pan and gently fry the onion over a medium heat, until softened. Add the garlic and all the herbs and after a minute or so add the carrots and celery. Cover with a lid and cook for 5 minutes.

Add the tomato purée and cornflour, making sure you stir them in well. Now add the tomatoes, tamari, vinegar, stock and wine, if using. Bring up to a simmer, then put a lid on the pan and cook on low for about 25 minutes. Add the beans and cooked mushrooms and cook for 15 minutes. Stir through the olives and serve with lots of chopped parsley.

Keep portions of this in the freezer, defrost and top with mashed potato for a hearty veggie shepherd’s pie. Cook in the oven at 180˚C for 30 minutes.

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