Root Vegetable Stew

Root Vegetable Stew

If you’re keen to reduce your meat intake or looking for fresh midweek dinner ideas, a one-pot veggie meal is an easy way to pack it in.

This warming stew is full of fibre, seasonal vegetables and takes minutes to throw together. The perfect way to show yourself some love this month.


2 tbsp olive oil
200g carrots
200g parsnips
150g golden beetroot
100g leek
2 sprigs thyme
2 dried bay leaves
1 tbsp plain flour
Splash of worcestershire sauce
1 tbsp tomato puree
150ml red wine
600ml vegetable stock


1. Peel the carrots, parsnips and golden beetroot, chop into 2cm pieces and slice the leek into thick rounds. Heat the oil in a large casserole dish and add the vegetables thyme and bay leaves. Give everything a stir then cook over a medium/low heat for 10 minutes, stirring regularly.

2. Sprinkle over the flour and stir to coat the vegetables. Add the Worcestershire sauce, tomato puree and red wine and cook for a few minutes until you can no longer smell the alcohol from the wine.

3. Pour in the stock and cook over a low heat for 30 minutes or until the vegetables are tender and the gravy is reduced and glossy.

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