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Versatile Stew

Just the thing for a cold winter’s day. Although the cooking time is long it can easily sit alongside other dishes while the oven is on. Alternatively, it can be cooked in a large pan on the hob. 

Serves: 6
Time to prepare: 20 mins
Time to cook: 2 hr 30 mins
Dietary requirements: Kosher, Vegan

Ingredients

  • 2 medium leeks
  • 2 sticks of celery
  • 1 onion
  • 4 medium carrots
  • 1 tbsp olive oil
  • A few sprigs of fresh thyme
  • A few sprigs of fresh rosemary
  • 4 fresh bay leaves
  • 1 clove garlic
  • 4 cloves
  • 2 heaped tbsp plain flour
  • 1 tbsp tomato purée
  • 2 x 400g tins of plum tomatoes
  • 275ml Guinness, or any vegan stout, porter, or red wine (*use kosher wine if required)
  • 200g/7oz red lentils
  • 1 litre/35fl oz vegetable stock (optional)
  • Vegan Worcestershire sauce, OR glug of apple cider vinegar, OR 1 tsp tamarind
  • 1 tbsp molasses
  • Salt and pepper
  • 1 medium leek
  • 1 stick of celery
  • 1 small onion
  • 2 medium carrots
  • Olive oil
  • A few sprigs of fresh thyme
  • A few sprigs of fresh rosemary
  • 2 fresh bay leaves
  • 1 clove garlic
  • 2 cloves
  • 1 tbsp plain flour
  • 1 tsp tomato purée
  • 400g/14oz tin of plum tomatoes
  • 135ml/1/4 pint Guinness, or any vegan stout, porter, or red wine (*use kosher wine if required)
  • 100g/3.5oz red lentils
  • 0.5 litre/scant pint vegetable stock (optional)
  • Vegan Worcestershire Sauce

Instructions

  1. Preheat oven to 170°C/325°F/gas mark 3.
  2. Meanwhile, trim and halve the leeks and celery lengthways. Chop into rough 2cm chunks.
  3. Peel and finely chop the onion and carrots into 2cm pieces.
  4. Place in a large ovenproof casserole pan over a medium-low heat. Add 1 tbsp olive oil.
  5. Pick, roughly chop and add the thyme and rosemary leaves. Add the bay.
  6. Cook for around 20 minutes, or until soft and sweet, stirring frequently.
  7. Chop garlic and fry for extra couple of minutes.
  8. Add the cloves and flour to the veg, stirring well to combine. Add the tomato purée and pour in the tomatoes and Guinness.
  9. Add the lentils and any roasting juices, cover with the stock or 1 litre/35fl oz of cold water and stir well.
  10. Turn the heat up to high and bring to the boil, then cover and place in the hot oven for around 2 hours, or until the lentils are soft. Stir every hour or so, and add a splash of water to loosen, if needed.
  11. Remove the pan from the oven and leave to cool for about 10 minutes.
  12. Add a good splash of vegan Worcestershire sauce or alternative.
  13. Season with salt and pepper to taste and enjoy with pappardelle pasta, creamy vegan mash and seasonal steamed greens.

CHEF’S TIP: Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. VfL Chef Ollie loves this stirred through pappardelle pasta and served with a grating of vegan Parmesan or nutritional yeast on top.

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