Hearty Vegetable and Bean Stew

Hearty Vegetable and Bean Stew

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Stay warm on cold winter nights with our hearty Vegetable and Bean Stew, flavoured with the power of Knorrox Beef Stock Cubes!

Ingredients

  • 1 tablespoon oil
  • 1 onion finely chopped
  • 1/2 green pepper finely chopped
  • 1 clove crushed garlic
  • 3 carrots peeled sliced
  • 4 tomatoes chopped
  • 1 sachet (50 g) tomato paste
  • 2 teaspoons sugar
  • 3 potatoes peeled & cut into small cubes
  • 2 Knorrox beef stock cubes
  • 5 cups water
  • 1 tin (410 g) sugar beans drained

Directions

  1. In a pot, fry the onion, green pepper and garlic in oil until soft

  2. Add the carrots, tomatoes, tomato paste and sugar and allow to cook for 5 minutes, stirring occasionally

  3. Add all the remaining ingredients except for the beans, bring to the boil then reduce the heat and allow to simmer for 20 minutes

  4. Add the beans and simmer for a further 10 minutes

  5. Serve with fresh crusty bread

 
            
 
           
 
          
 
         
 
        
 
       
 
       
 
         
        
 
         
 
          
 
            
           
 
            
 
             
 
              
 
               
 
                 
                 
                 
               
 
               
 
                
 
                 
 
                  
 
                   
 
                    
 
                    
 
                     

                         
                      
    
                         
                       
  •   1 tablespoon oil  
    •   
                       
  •   1 onion finely chopped  
    •   
                       
  •   1/2 green pepper finely chopped  
    •   
                       
  •   1 clove crushed garlic  
    •   
                       
  •   3 carrots peeled sliced  
    •   
                       
  •   4 tomatoes chopped  
    •   
                       
  •   1 sachet (50 g) tomato paste  
    •   
                       
  •   2 teaspoons sugar  
    •   
                       
  •   3 potatoes peeled & cut into small cubes  
    •   
                       
  •   2 Knorrox beef stock cubes  
    •   
                       
  •   5 cups water  
    •   
                       
  •   1 tin (410 g) sugar beans drained  
    •   
                      
  
                     
 
                    
 
                   
 
                  
 
                 
 
                
 
               
 
               
 
                
 
                 
 
                  
 
                   
 
                    
 
                    

                       
                       
                     
    
                        
                      
  1.  
                       
     
                         
                        
     
                          
                         
    In a pot, fry the onion, green pepper and garlic in oil until soft
     
                        
     
                       
     
    2.   
                      
  2.  
                       
     
                         
                        
     
                          
                         
    Add the carrots, tomatoes, tomato paste and sugar and allow to cook for 5 minutes, stirring occasionally
     
                        
     
                       
     
    3.   
                      
  3.  
                       
     
                         
                        
     
                          
                         
    Add all the remaining ingredients except for the beans, bring to the boil then reduce the heat and allow to simmer for 20 minutes
     
                        
     
                       
     
    4.   
                      
  4.  
                       
     
                         
                        
     
                          
                         
    Add the beans and simmer for a further 10 minutes
     
                        
     
                       
     
    5.   
                      
  5.  
                       
     
                         
                        
     
                          
                         
    Serve with fresh crusty bread
     
                        
     
                       
     
    6.   
                     
  
                    
 
                    
 
                     
 
                    
 
                   
 
                  
 
                 
 
                
 
               
 
              
 
             
 
            
 
           
 
          
 
         
 
        
 
       
 
      
 
     
 
    

   
 
  
  
  

 
  
 
 
  

   
 
    
 
     
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