Vegetable Stew

    55 minutes

    This is a thick, delicious and healthy vegetable stew. It has carrots, pumpkin, cabbage and peas just to name a few. If it is thick enough you can serve over a baked potato.

    8 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 2 carrots, peeled and diced
    • 1 onion, peeled and diced
    • 1 butternut pumpkin, peeled, seeded, and cut into 1cm cubes
    • 130g cabbage, diced
    • 170g frozen peas
    • 500ml vegetable stock
    • 1 (400g) tin red kidney beans, drained
    • 1 tablespoon soy sauce
    • 3 tablespoons onion gravy granules or gravox
    • 2 tablespoons flour

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat oil in a large saucepan. Saute carrots, onion, pumpkin, cabbage and peas over medium heat for 5 minutes.
    2. Add vegetable stock and kidney beans. Bring to the boil over high heat. Reduce heat and simmer until carrots are quite tender; about 25-30 minutes.
    3. Add soy sauce and gravy granules. Stir. Add flour bit by bit stirring well to avoid lumping.
    4. Allow to simmer 10 minutes more stirring frequently.

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    Reviews in English (6)


    I didn't have the onion gravy so left it out. Added potatoes plus a little salt and a good hit of pepper, but it was still a tad bland so will add some cumin next time. Very versatile recipe.  -  28 Oct 2015  (Review from Allrecipes UK & Ireland)


    As I dont like butternut squash I used corgettes instead (and added them with the kidney beans) this recipe was so easy to follow and the stew was really good, much tastier than I thought it would be  -  07 Mar 2011  (Review from Allrecipes UK & Ireland)


    This was absolutely wonderful! It's really easy to make, it is definitely hearty and hits the right spot in the winter. I really would recommend it. Even my kids ate it although they thought the kidney beans looked like bugs!  -  28 Feb 2010  (Review from Allrecipes UK & Ireland)