Menu

Garden vegetable stew

Prep 15 min - Cook 45 min / Serves 4-6 / Photographer – Janet Zenari / LoadingBookmark / Featured / Print /
  • Details
  • Leave a Comment
  • Related Items

This meal is a bit of a set and forget dish which frees you up while it is cooking. With an assortment of garden vegetables bathed in red wine and tomato puree it makes a rich and tasty dish which is soaked up by fragrant jasmine rice. We have put a guide of 1/2-1 cup of wine, adding the larger quantity strengthens the richness and boldness of the dish. Likewise if you prefer a more delicate taste add the lesser amount of wine.  

Ingredients

  • 1 large onion – peeled, rinsed, diced roughly
  • 1 large garlic – peeled, rinsed, crushed
  • 2 carrots – peeled, ends removed, washed, sliced in round 1/2cm / 0.2in wide
  • 2 zucchini – washed, ends removed, sliced in round 1/2cm / 0.2in wide
  • 2 small potatoes – peeled, washed, diced into small pieces
  • 1 red capsicum – washed, deseeded, sliced into 2cm / 0.8in squares
  • 1 green capsicum – washed, deseeded, sliced into 2cm / 0.8in squares
  • 1 cup of frozen peas – defrosted
  • 2 tablespoons olive oil
  • 1/2 – 1 cup red wine
  • 3 cups bottled puree tomatoes
  • 2 cups jasmine rice – rinsed, soaked, cooked to packet instructions

Check All / Uncheck All

Directions

  1. Prepare the vegetables.
  2. Heat olive oil in a large frying pan on low heat.
  3. Add onion and garlic saute for 3 minutes stirring constantly.
  4. Add wine, mix and cook for 1 minute.
  5. Add all the vegetables except the peas.  Mix well and cook for 1 minute.
  6. Add the puree tomatoes mix well.  Increase heat to medium and bring to the boil.
  7. Lower heat to low and cover, cook for 30 minutes.
  8. Prepare rice and be ready to cook rice to packet instructions when adding the peas to the stew.
  9. Add the peas to stew and mix well.  Cook a further 10 minutes covered. 
  10. Cook rice and drain well.  Note that when the rice is soaked prior to cooking, cooking time is reduced, so test the rice 6-7 minutes if boiling.
  11. Prepare plates by adding portion of rice and portion of stew on serving plates. Or serve stew and rice separately in large serving bowls.  

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Rosemary pasta marinada

The fresh rosemary gives this pasta a distinctive taste and with the marinated vegetables you get rosemary pasta marinada…

Rustic green lentil & tomato soup

A very simple, earthy, basic and low cost soup. Easily comes together with not much preparation if you have the vegetable stock on hand or use a packaged one. Serve with your favourite crusty bread…

Chicken coriander

Combining the freshness of coriander and lime for a Thai inspired chicken dish. Lightly stir fried vegetables add to the crispness of the dish. Easily prepared, this dish can be whipped up in less than an hour…

Super easy chicken cacciatore

This meal is great for those busy days where you crave that little extra but haven’t got the time. Using chicken thigh fillets short cuts the lengthy cooking time of regular chicken pieces and you still…

Veal shank stew

Commonly known as Osso Buco in Italy, this dish uses veal on the bone. This allows it to remain nice and tender while stewing with a rich sauce and combination of vegetables. Within 20 minutes you should…