Friday, 16 July 2010

Homestyle stew - crockpot

Part of this actually came from the supermarket as a vege pack with instructions on how to cook it up, but no reason why you couldn't just make it from scratch.

3-4 cups of the following veges sliced/ cubed
red capsicum

place in crockpot on either high (4-5 hours) or low (8hrs) with

2 tsp Beef style Massel stock (or equivalent vege stock)
400gm can chopped tomatoes
1/4 cup tomato sauce
1/4 cup pearl barley
1 Tbsp mixed herbs
1 bayleaf

Mix and add boiling water to just cover the veges then mix in two cups of cooked chickpeas, or other cooked white beans.

When cooked throw in a cup of spinach leaves and a Tbsp of chopped fresh parsley and leave another 10 mins on high before serving. Season to taste with salt and freshly ground black pepper

Serve with crusty bread (and a glass of beer!!!)

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