Mediterranean-style spring stew
This Mediterranean-style stew is easy to make and even easier to eat! It’s easy on the wallet too.
4 people
25 minutes
10 minutes
Ingredients
- 1 - Bay Leaves
- 1 head Broccoli cut into bite-sized florets
- 400 g Chopped Tomatoes
- 0 - Crusty Bread to serve
- 3 cloves Garlic finely chopped
- 100 g Green Beans topped and tailed
- 0.5 tsp Ground Allspice
- 0.5 tsp Ground Black Pepper
- 1 tsp Ground Cinnamon or 1 cinnamon stick
- 0 - Kalamata Olives pitted, to serve
- 0.5 - Lemon seeds removed and cut into quarters
- 1 tbsp Maple Syrup honey or other liquid sweetener can also be used
- 2 tbsp Olive Oil
- 500 g Potato cut into bite-sized pieces
- 2 medium Red Onions finely chopped
- 2 - Red Pepper cut into bite-sized pieces
- 1.5 tsp Salt
- 1 handfull SuperValu Fresh Parsley finely chopped, to garnish
- 500 ml Vegetable Stock
Method
- Pour the oil into a large pot set on a high heat. When the oil heats up, add the onions and garlic and cook, stirring regularly, for 2 to 3 minutes, until the onions start to go translucent and the garlic turns golden. Add the peppers, broccoli and potatoes and cook for a further 3 minutes, still stirring.
- Add the tomatoes, bay leaf, stock, maple syrup, salt, cinnamon, allspice and pepper. Bring to the boil, then reduce the heat, put a lid on and simmer for 15 minutes, stirring occasionally, until the potatoes are soft.
- Add the fine beans and lemon wedges and cook for a further 5 minutes with the lid off. Fish out the lemon wedges, bay leaf and cinnamon stick (if using) and discard, as they’ve now released all their flavour into the stew.
- Divide the stew between four bowls and garnish with the parsley. Serve with some pitted Kalamata olives on the side and a chunk of crusty bread to mop up all the juices.
