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Leftover Veggie Stew

Servings 6 servings
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins

Equipment

  • Chopping Board
  • Chopping Knife
  • Large Saucepan or Soup Pot
  • Stirring utensil
  • Measuring Utensils: tsp, tbsp and a cup

Ingredients

  • 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

Instructions

  • 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).
Course: Main Course