Squash, Potato and Carrot stew with Juniper and Sage
As the leaves turn brown and the temperature drops it marks the start of our favourite season, Stew Season! There’s nothing better to keep you warm and well fed this winter than this easy and filling vegetarian stew using mushrooms, squash, carrots and potatoes as well as two quintessential British flavours: Juniper and Sage.
Adapted from Nigel Slater's recipe for BBC Goodfood
- 2 onions
- 20g butter
- 2 carrots
- 1 squash
- 3 potatoes
- 4 Chestnut mushrooms
- Handful of dried porcini mushrooms
- 2 bay leaves
- 400ml vegetable stock
- 4 tbsp of Red Wine
- 2 tsp of Stew Spice Blend (If unavailable you can substitute for 2 tsp of juniper berries, 1 tsp of dried sage, 1 tsp of dried rosemary, 1 tsp of dried thyme)
- 2 tsp of flour
- Salt and Pepper to taste
- Large stewing pot or casserole dish
- Pestle and mortar or spice grinder
- Chop the onions into large rough chunks and cook in a pan with a small amount of butter until they begin to soften. Once Onion has softened add 2 teaspoons of Hill & Vale’s Stew spice blend. (If unavailable simply grind together juniper berries, thyme, rosemary and sage in a pestle and mortar)
- Chop the carrot, squash and potato into large chunky pieces. Add to the onion and herb mix.
- Add 4 tablespoons of your preferred red wine to the stew. Add a tablespoon of flour and stir over medium heat until the smell of raw flour has abated and the sauce has thickened.
- Add the vegetable stock and bay leaves. Season well with Black Pepper and salt and then simmer for 15 minutes.
- Slice the chestnut mushrooms into quarters or halves and add them to the pot with a handful of the dried mushrooms. Simmer until the mushrooms are cooked.
- Garnish with fresh parsley and serve with a hunk of sourdough.