This dish is a perfect way to get rid of any leftover veggies you have that are just sitting in the fridge. The great thing about this stew I that you can use any veggies/ ingredients you like! You definitely don’t have to use the same ones we did, you can add any meat, legumes even pasta that you have lying around the house.
Leftover Veggie Stew
- Chopping Board
- Chopping Knife
- Large Saucepan or Soup Pot
- Stirring utensil
- Measuring Utensils: tsp, tbsp and a cup
- 1 tbsp olive oil
- 2 onions (diced)
- 3 potatoes (diced)
- 1 sweet potato (diced)
- 1 zucchini (sliced)
- 1 carrot (sliced)
- 1 small head of cauliflower (into small pieces)
- 1 bunch broccolini (sliced)
- 1 bag baby spinach
- 5 large mushrooms (sliced)
- 1/2 purple cabbage (sliced)
- 1/4 cup peas
- 1 handful green beans (top and tailed)
- 1 400 gram can of lentils
- 2 cups water
- 2 beef stock cube (or 2 cups of beef stock, omit water)
- 2 tbsp tomato paste
- 1 400 gram tin crushed tomatoes
- 3 tbsp gf Worcestershire sauce
- 1 tsp yeast extract (we used gf vegemite)
- 2 tsp dried oregano or italian herbs
- 1 pinch salt and pepper
- Heat a tbsp of olive oil in a large saucepan. Add in the sliced onions and saute until they turn translucent.
- Add in the rest of the ingredients and turn the heat to medium-high, place the lid on and let your stew simmer for 45 minutes.
- Take the lid off and let it reduce down for a further 15 minutes. You can let it reduce longer if you want a thicker stew or combine a couple of tablespoons of water with 2 tablespoons of cornflour and transfer it the stew, stirring to combine (this will thicken your stew more quickly).