Autumn Roasted Vegetable Stew Recipe
Photo by Jen Rich
Serves 6

Autumn Roasted Vegetable Stew


There are a few things that I consistently find myself craving as the days draw in, and one of those is a really hearty, warming vegetable stew. I love to eat it curled up on the sofa, nurturing my cosy bowl in both hands and relishing the gorgeous smells and blend of seasonal flavours. It’s also a brilliant batch cooking recipe, lasting 3-4 days (covered) in the fridge, or much longer in the freezer.

You can of course switch around the vegetables and pulses you use, according to what you have to hand.

Serve with toasted sourdough or rye bread if you’re feeling particularly hungry.

  • 2 tbsp olive oil
  • 2 red onions, peeled & cut into wedges
  • 500g butternut squash or sweet potato, peeled, de-seeded & diced
  • 1 large clove garlic, peeled & finely chopped
  • 4 tomatoes, chopped
  • 2 tsp harissa paste (optional – or substitute for 1 tbsp tomato puree if you prefer less heat)
  • 2 x 400g tins mixed beans, drained and rinsed
  • 500g passata
  • 2 tbsp Aspall Red Wine Vinegar
  • Fresh parsley, to serve

Heat a large pan or casserole dish over a medium heat and tip in the olive oil.

Once the oil is hot, sauté the onion, butternut squash or sweet potato and garlic, stirring occasionally, for 10 minutes or until the onions have softened and the vegetables have taken on some colour.

Add the tomatoes, beans and harissa and stir everything together. Cook for 5 minutes to soften the tomatoes then add the passata, red wine vinegar and half a tin full of water. Reduce the heat to low and leave it to gently bubble away for 30 minutes or until the squash is tender and the sauce has thickened.

Serve scattered with fresh parsley and toasted sourdough on the side.

This recipe has kindly been sponsored by Aspall Cyder and Vinegar.

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