All in One Mediterranean Stew

 
Stew redone.jpg

Hey guys!

I wanted to do a mega morish peasant stew, which is basically a worldwide staple for using up your leftover veg.

Ingredients

  • Rosemary

  • Thyme

  • Peppercorns

  • White Pepper

  • Balsamic Vinegar

  • White Onions

  • Tomatoes

  • Cherry Tomatoes

  • Tinned Tomatoes

  • Tomato Paste

  • Bay Leaves

  • Olive Oil

  • Potatoes

  • Peppers

  • Stale Bread

So the easiest thing in the world is to go through your leftover veg, anything that’s looking a bit dodgy and throw it in for a miraculous transformation. I used a red, green, and yellow pepper I had, two white onions, some leftover potatoes with the skin half left on, some random tomatoes I had, and some herbs from my garden.

So I sliced up the white onions and took a quarter away to form a base. In a large skillet throw in some finely diced onion, balsamic vinegar about 2tsp, rosemary, thyme, peppercorns, olive oil to coat the base, and some seasoning. I cooked the onion out to form a base paste, whilst chopping up some potatoes. Parboil the amount you want because we’re going to roast the veg, this is basically the pre-step to get some flavour, some of the hard work done and speed the process. Throw on the peppers and onions into the large skillet and coat with the spices and herbs you’ve oiled up.

When the potatoes are soft enough that a knife slides into them, take the whole lot of veg and put it into the oven on 200 for about 20 minutes. You want them to be cooked, roasted to sweetness and crisp on the outside. In the same skillet, you started with, there will be some of that flavour and oil, so chop up some tomatoes, add some further oil, tinned tomatoes and seasoning. I popped in some plant-based butter to soften the sharpness and brought them to a bubble before reducing the heat and adding bay leaves. Add some water if the pan becomes dry and combine the 20 minutes of roasted vegetables with the tomatoes. Add some ripped up stale bread, and I promise you will be in for a treat!

Finishing with some flour to thicken, about a tbsp and cook down unti lthe textures all merge into one amazing stew, and enjoy. Take out the leavesand you’ve got a dish to serve!

Here’s the video below.

 
Joseph Harwood