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Quick, easy, delicious stew – carrots, potatoes & peas! ❤️

March 14, 2015



It may be Spring but its still very cold outside in London. Being Saturday, most of the vegetables from my Monday delivery have been used up in juices, soup and salads. I had a few potatoes, carrots and I always have frozen peas at hand in the freezer for emergencies.

What better way to warm up than with this warming vegetable stew. This was a favourite of my brother and I as kids. Coming home after a long day at school to be greeted by a steaming bowl of goodness was just bliss. 

My mother made this stew with little strips of chicken, with ground minced meat or just as it is. The best thing about this recipe is you can add or take away ingredients to suit your personal tastes.

My boys love it as just a vegetable stew! 

Ingredients-

– 4 medium sized potatoes 

– 4 carrots 

– 1 large onion (finely diced)

– 1 cup of peas (frozen)

– 2 teaspoons of brown sugar

– 1/2 jar Passata (or 1 cup of freshly grated tomatoes)

– 1 Knorr chicken pot

– 1 tablespoon olive oil

– Sea salt / ground pepper to taste

Method-

First prepare the veggies. Peel the carrots and potatoes and cut up roughly into 1cm cubes. Leave the potatoes in a bowl of slightly salted water to keep them moist.

In a heavy bottomed saucepan add the olive oil, carrots and onions, and let them cook on a medium heat. Add the Passata or tomatoes and mix until they are cooked. Add the sugar, chicken stock and Salt & pepper to the tomatoey mixture and keep on a medium heat until it has all been dissolved into a rich creamy sauce.

Finally add the potatoes and peas. Add 2 cups of boiling hot water. Mix and leave to simmer with the lid on until all the veggies are soft but not too soft.

To serve add Chilli flakes, a little teaspoonful of Dijon mustard, or just as it is for the kids. Delicious with a big slice of crusty bread!

Enjoy xxx

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One Comment
  1. nyc combination

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