Veggie stew... anyone...

kippers

Yes i freeze veg aftering blanching then sometimes use them in stews, spag bog etc then freeze again inportions to take to work....and i'm still here to tell the tale.

matthewking26

Thanks for the suggestions, much appreciated!

crawley_girl

Having just visited my parents and been luckily enough to be given a big bag of allotment fresh vegetables, I have decided to make a veggie stew/ casserole tomorrow.

I regularly make beef stew at work and use oxtail soup as a base but am a bit stuck for what to use for a veggie one... any suggestions gratefully received.

:heartpuls CG :heartpuls

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Sola

I either use veggie stock (Marigold bouillon is vegan), or a tin of tomatoes and some herbs. Got any cupasoup?

Treacle_2-2

How about adding some wine, chili or a bit of spice for a kick! I always mix some butter and flour together and add that to thicken, and a huge dolup of Daddies/HP! Also maybe some small pasta, lentils, beans, tin tomatoes - anything you can lay your hands on!!! :-)

Sharra

I also use the Marigold bouillion or knorr veg stock cubes are yummy too!

catkinq

I fry an onion or two with garlic and dried herbs (I use sage, thyme and rosemary - a good tea spoon or each), then add chopped veg and a couple of tins of choped tomatoes and some dried beans (I use red lentils adn dried split peas) (or soem dried "stew mix" - the one that is made up of mixed dried beans adn grains) and some pearl barley. Then top up with water (not stock) and cook till soft. then add stock (Marigold bouillon is excellent) to taste. teh salt in teh stock wil stop the beans cooking easily if you add it at teh begining. I also add dumplings and pasta.

sandy2_2

I often use a pkt of onion soup

sillyvixen

i use marmite instead of stock in mine

Queenie

crawley_girl wrote: »

Having just visited my parents and been luckily enough to be given a big bag of allotment fresh vegetables, I have decided to make a veggie stew/ casserole tomorrow.

I regularly make beef stew at work and use oxtail soup as a base but am a bit stuck for what to use for a veggie one... any suggestions gratefully received.

:heartpuls CG :heartpuls

The basis of vegetable stock, is simply onions, celery and carrots - so, whatever veg you have, you really only need to add water to make your stew/casserole and add any herbs you fancy (bay leaf, peppercorns, mixed herbs?)

Adding stock cubes is a waste of stock cube and money (IMHO) because the veg, water and season *is* creating a core stock. Mind you, I have to be careful about added salt and stock cubes/powders tend to have more than I want to ingest in them