Winter Vegetable Paprika Stew
Ingredients
- 30g (2⅛ tbs) butter
- 2 tbs olive oil
- 2 red onions (chopped into large chunks)
- 2 onions (chopped into large chunks) - see note 1
- 1 small chilli pepper (finely chopped)
- 1 tsp minced garlic
- 250g (8¾ oz) carrots (chopped into thick slices)
- 250g (8¾ oz) swede (chopped into chunks)
- 150g (5¼ oz) parsnip (chopped into small chunks)
- 800g (28 oz) potatoes (cut into large chunks)
- 400g (14 oz) tinned (canned) chopped tomatoes
- ¼ tsp cinnamon
- 2 tbs ground paprika
- 1 tsp oregano
- sea salt (to taste)
- ground black pepper (to taste)
- 1 tbs wine (optional)
- 1000ml (4¼ cups) water (or stock)
- sprinkling of fresh herbs (optional)
Instructions
- Add the butter and oil to a large pan.
- Cook the onions and chilli pepper until soft.
- Add the garlic and cook for a minute or two.
- Add the cinnamon, paprika and oregano, sea salt and black pepper.
- Add the wine (if using) and cook until it evaporates (only a minute or two).
- Add the tomatoes and water / stock.
- Stir so that everything is well mixed and leave to cook for a couple of hours on a slow heat. The stew is ready when the sauce thickens and the vegetables are cooked through.
- Serve immediately with a sprinkling of fresh herbs and a good helping of bread. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- Onions refer to what North Americans would call yellow onions.
- The measurements for the vegetables are approximate, so use them as a rough guide (neither the ingredients nor the quantities need to be exact).
- The vegetables are cut into different sizes, depending on how quickly they cook. This means that they should all be cooked at pretty much the same time.
