Stews have been staple, filling meals for centuries on end now. While some sources claim the first one was produced shortly after fire was discovered in prehistoric times, others say Japan created the dish before anyone else in the Jōmon period. Our warming bowl of vitamin-packed goodness takes influences from Ireland and the Mediterranean with the abundant amount of potatoes, and the rich, tomato soup-like consistency. Gretel loves it for those days when it’s just pure grey misery outside. A good one to pick yourself up when you’re feeling a little under the weather.
Time: 90 minutes approximately (depending on your peeling and chopping skills!)
Cost: ££
Serves: 4-6
Difficulty: Easy
Equipment you will need:
- 1 deep stew pan
- A peeler
- Chopping board and a chunky, sturdy knife for chopping
Ingredients:
- 1 can of mixed beans
- 1 can chopped tomatoes
- 1 vegetable stock cube
- 1 bag of baby potatoes (or big ones if you’ve got enough chopping energy)
- ½ bag of kale (washed)
- 3-4 medium size carrots
- 3 large garlic cloves
- ½ yellow onion
- 2 tbps of paprika
- 1 tbsp of dried sage
- 2 tbsps of any ol’ cooking oil (olive, vegetable, sunflower, maybe coconut if you’re feeling boujee)
- (optional) a couple of sprigs of parsley to garnish
Method:
1. Heat your deep stew pan on the stove on a low heat and add some oil.
2. Turn up your heat a little and add your chopped garlic and onion. Fry until soft and add a hefty dose of salt and pepper.
3. While that’s frying, peel and chop your carrots into small, but still chunky, slices. Be sure to keep an eye on the pot, and add a little water every so often if it looks like it’s about to stick.
4. Add the stock cube, and some boiling water until the carrots and potatoes are almost submerged.
5. Add your potatoes and chopped carrots and turn the heat up until it all starts to boil. Boil for 20-30 minutes. You can check they’re cooked by poking a fork through them easily.
6. Once the potatoes and carrots are cooked, add your chopped tomatoes, beans, paprika and sage, and mix well.
7. Simmer until you’re happy with it, then add your kale and wait for that to wilt. If you’re not into a soupy consistency, add 2 tbsps of tomato purée to thicken.
8. Serve up in a deep bowl and garnish with some washed parsley. Pop on a dressing gown for an extra cosy effect.
Gretel’s tip: Eat this with a big spoon so you can scoop up the liquid and mash the potatoes.