If you like stews with a bit of a kick to them, then add some chillies to the onion when frying. Essentially you can add any flavours or ingredients that you like to the basic recipe here.
Vegetable StewServes: 4
Ingredients:1 tbsp olive oil
1 onion, peeled and sliced
2 carrots, peeled and diced
2 parsnips, peeled and diced
2 celery sticks, chopped
250g (8 oz) swede, peeled and diced
600ml (2 1/2 cups) hot vegetable stock
400g (14 oz) tin of tomatoes
420g (15 oz) tin of butter beans, drained
1 handful of parsley, chopped
Method:Heat the oil in a large pan, add the onion and fry slowly for 5 minutes. Now add the other vegetables, cover and fry over medium heat for 5 minutes, so that they begin to soften.
Pour the stock and tinned tomatoes into a casserole dish. Bring the mixture to a boil, cover and simmer for 10 minutes. Stir in the beans and cook for 5 minutes more, or until the vegetables are tender.
Sprinkle over the chopped parsley and serve.