Vegetarian Somerset Stew is a modern British recipe for a classic vegetarian version of Somerset stew, with beans in a cider-base. The full recipe is presented here and I hope you enjoy this classic British version of: Vegetarian Somerset Stew.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Traditional Somerset stew is made either with pork cuts of pork sausages, finished in a cider-based gravy. For this vegetarian version the sausages are replaced with beans. For Cheddar and parsley mash, simply prepare mash as usual and at the mashing stage work in grated cheddar cheese and chopped parsley.
Ingredients:
1 tbsp oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 large carrot, finely chopped
1 leek, chopped
1 tbsp tomato purée
400g can chopped tomato
200g tin butter beans, drained
400g tin flageolet bean, rinsed and drained
200ml dry cider
250ml vegetable stock
few sprigs of thyme (leaves only)
cheddar and parsley mash (to accompany)
Method:
Place a large pan over medium heat. Once hot add the oil and use to fry the onion, garlic, carrot and leek until soft but not coloured (about 5 minutes).
Add the tomato purée, chopped tomatoes, butter beans, flageolet beans, cider, stock and thyme, bring to a simmer and cook for 15–20 minutes, or until the stew has thickened and all the vegetables are tender.
Serve hot, accompanied by cheddar and parsley mash.
