winter stew

This white bean and mushroom number is just as hearty as its meaty counterparts and just as 'lick the bowl clean' good.

White bean, leek and mixed mushroom stew recipe

tbs extra virgin olive oil

unsalted butter

leeks, trimmed, thinly sliced

garlic cloves, finely chopped

oregano

tbs finely chopped thyme & flat-leaf parsley leaves,

fennel seeds

Swiss

celery stalks, chopped

(125 milliliters) red wine

milliliters Massel Vegetable Liquid Stock

jars bolognese sauce

dried white beans,

sourdough scattered

This vegetarian Lebanese stew is perfect for winter. Made in a slow cooker, it's a hearty dinner that's full of earthly Middle Eastern flavours.

Emnazaleh: Vegetarian slow-cooker chickpea and eggplant stew

chickpeas,

olive oil

onion, diced

garlic,

eggplant,

tomato paste

tomatoes, diced

red capsicum, diced

baharat (find it among spices at the shops)

thyme

paprika

mint

vegetable stock

Salt and pepper

Begin this recipe the day before, by placing the dried chickpeas in a large bowl and covering them with water to soak overnight.

The next day, turn on your slow cooker's sauté function. If your slow cooker doesn't have this function, heat a fry pan over medium heat to complete steps three and four.

Heat olive oil in slow cooker and sauté onion until soft.

Add garlic and eggplant. Fry these off for a few minutes, stirring frequently, until the eggplant is tender. If you're doing this in a frypan, once you've completed this step, transfer the onion, garlic and eggplant to your slow cooker.

Now add the tomato paste, fresh tomatoes, capsicum and all the herbs and spices.

Stir through the stock and drained chickpeas and mix to combine all the ingredients.

Place lid on your slow cooker and set on high for 3.5–4 hours.

When stew is ready, remove the lid and give it a good stir. Taste and season with salt and pepper to taste. Serve warm with bread.

Nothing beats a hearty Chicken mushroom stew with Dumplings on a chilly day.  The tender chicken, flavourful mushrooms and fluffy dumplings always hit the spot!

Campbell’s Real Stock Chicken and Mushroom Stew with Scone Dumplings

1kg fillets, quartered chicken thighs

chopped onion

200 grams, sliced mushrooms

Litre Campbells real stock chicken stock

Self raising flour

125 grams, chopped butter

This quick and light chicken stew is an easy and comforting midweek meal. It's packed with vegetables and fairly low in calories, so it's healthy too. 

Each serving provides 415 kcal, 48g protein, 26.5g carbohydrates (of which 7.5g sugars), 11g fat (of which 2g saturates), 8g fibre and 0.5g salt. 

With a GI of 49 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

Quick chicken stew

onion, roughly chopped

chicken thighs, boneless, skin removed, cut into bite-sized pieces

700 milliliters/1¼ pint chicken stock

flour

level tbsp wholegrain mustard

star anise (optional)

cinnamon

celery sticks, sliced

carrots,

300 grams/10½oz small new potatoes, scrubbed and halved

beans

tbsp finely chopped fresh tarragon

salt and black pepper

A filling white bean stew made using hardy root vegetables, dried herbs, and creamy giant white beans. Serve over mashed potatoes or rice.

Winter Vegetable White Bean Stew

onion

carrots

leek (sliced)

potatoes (roughly chopped (200 grams))

parsnip (halved if necessary and sliced (200 grams))

turnip (roughly chopped (150 grams))

garlic (minced)

dry white wine

canned diced tomatoes

water

gigante beans

herbs (like rosemary and thyme

sea salt (to taste)

black pepper

Heat the oil in a large pot over low-medium heat. Once hot, add the onion, carrots, and leek. Cook, stirring often, for 10-15 minutes, until softened and the onions are translucent.

Add the potatoes, parsnip, and turnip. Cook for another 5 minutes, stirring to prevent sticking to the bottom of the pot. Add the garlic and cook for another couple of minutes.

Pour in the wine and stir to lift anything that has stuck to the pot. Add the tomatoes, water, beans, herbs, salt, and pepper. Stir to combine.

Increase the heat to bring the stew to a simmer and cook, with the lid tipped to let steam escape, for about 20 minutes or until the vegetables are fork-soft and the liquid has reduced by about half.

Taste for seasoning and serve hot with your desired sides. Leftovers can be kept in the refrigerator for several days and freeze well.

Top 5 winter stew recipes from across the web

The most viewed winter stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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White bean, leek and mixed mushroom...

Emnazaleh: Vegetarian slow-cooker c...

Campbell’s Real Stock Chicken and M...

Quick chicken stew

Winter Vegetable White Bean Stew

Top 5 winter stew recipes from across the web

The most viewed winter stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White bean, leek and mixed mushroom...

Emnazaleh: Vegetarian slow-cooker c...

Campbell’s Real Stock Chicken and M...

Quick chicken stew

Winter Vegetable White Bean Stew

The most viewed winter stew recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine