Fill yourself up without spending a fortune with this tasty stew, lovely when served with crusty bread.

Make your way to your seven-a-day with this inexpensive stew. This recipe for root vegetable and spinach stew serves four people, so why not bring your friends together for right ol’ stew down?


1 Medium swede

6 Salad (boiling) potatoes

3 Large carrots

2 Medium parsnips

3 Garlic cloves

2 Small onions

2 ‘Blocks’ frozen spinach, or two handfuls of fresh spinach

1.7 ltrs Vegetable stock

Salt, to taste

Pepper, to taste

1tbsp. Dried mixed herbs

1tsp. Light brown sugar

1tsp. Lemon juice


Thinly slice onions and fry until soft in a heavy-based saucepan, adding the salt, pepper and sugar. Once it becomes soft and start turning brown, add your mixed herbs. Peel and crush the garlic cloves, or slice into halves. Add garlic to pan, mixing it in with the onions.967686_740704029307384_1780437062_n

Thinly slice – to 5mm – the potatoes, swede, carrots and parsnips.

Once your stock is prepared, first add vegetables to the pan and briefly coat with onion and garlic mix. Add stock and bring stew to the boil. Once boiling, turn the heat down and allow to simmer for 25 minutes. Five minutes before serving add your spinach and allow to wilt – or defrost, if using frozen.

Serve piping hot – be careful not to be too eager, don’t want to burn your tongue now, do you? Butter some bread for dipping, and enjoy the fruits of your labour!

A Personal Touch…

Experiment with flavours by adding different herbs, such as fresh rosemary or fennel.


— Lara Stace, Correspondent (Food)

Image Courtesy: Tom Ipri (www.flickr.com/photos/tomspix/6866727759/), Licensed under the Creative Commons Attribution-Share Alike 4.0 International | Flickr

Image Courtesy: ©Lara Stace