Another hearty stew for a cold and frosty February day today! I don't know about you but I am just so chilly at the moment!! This week I am on a bit of a health kick what with all of the coughs and sniffles going around, so all I seem to want to eat is vegetables and good stuff, which obviously isn't such a bad thing over the indulging at Christmas.
This stew is a great dish to pop in the slow cooker as after frying off the onion and peppers, it virtually cooks its self. I did make the vegetables quite chunky, but if I was cooking it for the kids, I would probably cut the vegetables up slightly smaller.
Do give this winter stew a go and let me know your thoughts. What is your favourite winter warmer dish?
Butternut Squash, Red Pepper and Potato Stew
700g New Potatoes - halved
1kg Butternut Squash
2 Red Peppers, cut into small pieces
4 Carrots, peeled and cut into chunks
1 White Onion, chopped into small pieces
1 Red Onion, chopped into small pieces
2 x 400g Can Tomatoes
750ml Vegetable Stock
1tsp mild chilli Powder
Splash of Vegetarian Worcester Sauce or Soy Sauce
Salt and Pepper
- Fry the onions and garlic in the olive oil over a medium heat for around five minutes or until they become transparent. Add the Pepper and continue to fry lightly for around 3-5 minutes.
- Place the butternut squash chunks, carrots, and potatoes into the slow cooker
- Add the peppers, onions and tinned tomatoes and vegetable stock to the slow cooker.
- Add the herbs, spices, sauces and salt and pepper to the slow cooker and stir well.
- Cook on low for 6-7 hours, or high for around 3-4 hours, stirring during the cooking time if possible. The dish is ready once the butternut squash cubes have softened.
- Serve immediately, or allow to cool and then freeze.