1 onion, peeled and cut into thin wedges
2 sticks celery, sliced thickly
2 cloves garlic, finely chopped
1.5kg mixed root vegetables such as potatoes, swede, parsnips, carrots and celeriac, cut into bite-sized chunks
2 tbsp rapeseed oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp chili powder
1 litre vegetable stock
400g cooked broad or butter beans
Heat the oil and butter in a large saucepan or flameproof casserole. Add the onion and celery and cook gently for 3 mins until they begin to soften. Add the garlic and cook for 1 min. Add the root vegetables and stir until coated with butter and oil.
Cover and cook gently for 5 mins, stirring occasionally until the vegetables are beginning to soften and turn a golden colour. Sprinkle over the spices then add the stock and bring to the boil. Drain the beans and add to the pan. Cover and cook for 15 mins until all the vegetables are tender.
Other winter stew recipes in our Jan/Feb 2014 issue:
• Chicken and mushroom casserole with tarragon bread
• Beef and ale stew with cheddar cheese and herb dumplings
• Pork and apple casserole with caramelised apple slices and crispy sage
• Wild salmon and prawn stew
• Venison with red wine and juniper berries
Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.