A hearty stew is just what we need to see in the new year and this roast potato stew made with mixed vegetables and a crunchy potato top is perfect. I’m finally using up all of the extra veg from Christmas plus the crusty, herby potato top is a little indulgent treat that will keep the family coming back for more.
reducing food waste
It’s amazing how long vegetables can keep for if they’re stored properly. I keep my potatoes in the coldest spot in the house but all the other veg (apart from the onions) go into the fridge. The cabbage was bought before Christmas as well as the parsnips and swede and they’re all fine. I’m definitely going to try and use up all my food this year and try not to chuck too much stuff away.
It’s a nice, hearty chunky stew, so keep the vegetables roughly chopped in larger chunks.
- 4 or 5 maris piper potatoes – peeled and roughly chopped
- mixed herbs – chopped, I used rosemary and thyme
- 1 red onion – roughly chopped
- 2 carrots – roughly chopped
- 1/2 swede – roughly chopped
- 1 parsnip – roughly chopped
- one large teaspoon plain flour
- 1 litre good quality vegetable stock (made up of half water and half white wine)
- one teaspoon yeast extract (such a marmite)
- 1 tablespoon tomato ketchup – I’m using this amazing festive tomato ketchup with winterberries from Sainsbury’s
- 1 teaspoon
Let’s start with the crunchy potato top. Pour a little olive oil into a large roasting dish and pop it in the oven set to 220c for 6 mins.
for the potatoes
Place the potatoes into some boiling water and par- boil for 6 mins until they just begin to soften. Drain them well, then add a few glugs of olive oil, a teaspoon of mixed dried herbs and some salt and pepper. Place a lid on the pan and bash the pan vigorously a few times. This will allow the potatoes to get lovely fluffy edges which will make them nice and crispy.
Carefully remove the hot roasting pan from the oven and pour the fluffy potatoes into the oil. Place the pan back into the oven for at least 30 mins whilst you make the stew.
for the stew
For the stew I’m using my 32cm shallow cast iron pan with a lid. I place it on a medium heat and add some olive oil and butter and once they’ve melted I add the onion, carrots, celery and fennel and let them sauté for about 6 mins.
Then I add the Swede and parsnips along with some garlic and fresh herbs. I stir the whole thing a few times then place the lid on and let the veg sweat for 10 mins.
Next stir in some flour, then pour in the stock and let it bubble away for about 5 mins so the stew thickens. Add the cabbage on top, place the lid on and let it gently stew for about 15 mins.
By this time your roasties should be on their way to golden and crispy. Take them out of the oven and place them on top of the stew, then place the stew back in the oven with the lid off and let the whole thing bubble away for another 15 mins until the top is nice and crispy and the stew is thick and unctuous.
For more stew recipes check out these on Dom in the Kitchen
Eat and of curse, enjoy!
