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Hearty Vegetable Stew

Hearty Vegetable Stew

with cheesy crostini

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Rich, hearty, warming. These are some of the words that probably spring to mind when you think about a classic comfort dish. They're also exactly the adjectives we'd use to describe this delicious vegetable stew and its accompanying cheesy crostini.

Tags:Egg Free•Veggie
Allergens:Milk•Celery•Wheat•Barley•Mustard
Total Time45 minutes
Cooking Time35 minutes
Cooking difficultyMedium
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

50 g

Grated Cheddar

(ContainsMilk)

1 piece

Carrot

1 pack

Chopped Tomatoes

250 g

Mushrooms

1 sachet

Vegetable Stock

(ContainsCelery)

2 piece

Baguette

(ContainsWheat, Barley)

1 piece

Scallion

200 g

Potatoes

1 sachet

Paprika

(ContainsMustard)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Sugar

to taste

Oil

to taste

Flour

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)634 kcal
Energy (kJ)2652 kJ
Fat12.08 g
of which saturates6.52 g
Carbohydrate104.97 g
of which sugars18.05 g
Dietary Fiber0 g
Protein26.55 g
Cholesterol0 mg
Salt4.14 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
•Baking Sheet with Baking Paper
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
  • Thinly slice the mushrooms.
  • Trim and thinly slice the scallion.
2
  • Heat a drizzle of oil in a large pot on medium-high heat.
  • Add the mushrooms and carrots to the pot and fry until softened, 5-7 mins.
3
  • Meanwhile, chop half the potatoes (double for 4p) into 2cm chunks (peeling optional).
  • Add paprika and chopped potatoes to the pot and fry for 1 min.
  • Stir in the vegetable stock, 250ml water (double for 4p) and chopped tomatoes.
  • Simmer for 15-18 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

4
  • While the stew simmers, cut the baguette into 2cm slices. Lay the slices onto a lined baking tray.
  • Toast until golden brown, 8-10 mins.
  • Sprinkle the grated cheddar on top of the bread and return to the oven for 1-2 mins, until the cheese has melted.

TIP: Keep an eye on them so they don't burn!

5
  • In a small bowl, mix together 2 tbsp flour and 1 tbsp water (double both for 4p).
  • Add to the simmering stew and cook for another 3-5 mins.
  • Season to taste with sugar, salt and pepper.
6
  • Divide the stew between bowls and serve with the cheese crostini on the side.
  • Garnish with sliced scallions. Tuck into your warm and hearty meal!