How To Make Vegetable Casserole Stew

If you need a winter warmer, this vegetable casserole stew by Warren Nash on YouTube is packed full of winter vegetables and flavors to warm your insides up. It’s vegetarian-friendly, but you can add shredded chicken or any other protein. However, this stew is a great way to eat your vegetables or use up any old vegetables that you may have in your fridge. If you don’t like the vegetables in this recipe, you can substitute or find other alternatives that might fit your palette better. This is a basic stew recipe and it’s easy to make a large portion to put in the freezer or have for the next few days.

Ingredients:

• 2 Onions
• 2 Garlic Cloves
• 1/2 a Swede
• 2 Celery stalks
• 2 Parsnips
• 2 Carrots
• 1 Leek
• 1 tin Chopped Tomatoes
• 1 tin of Butter Beans
• 1 Vegetable Stock Cube
• Olive Oil (to fry)
• A handful of fresh Parsley

Directions:

First, preheat the oven to 350 degrees F. Prepare the vegetables and place your dutch oven on the stove over high heat. Add olive oil to the pot with garlic and onions. Stir and fry for about 5 minutes. Add all of the chopped vegetables into the pot and vegetable stock. Continue to watch Warren Nash tutorial on YouTube for full instructions and details.

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Next, thoroughly mix all of the ingredients together and let the broth come to a simmer. Then, take it off the stove and stick it in the oven for about 1 to 1 1/2 hours to cook. Make sure the broth is thick and the vegetables are tender.

Overall, this is a great vegetable casserole stew recipe. I think it’s interesting how he puts the stew in the oven to finish cooking, but I’m sure you can let it simmer on the stove for a few hours to cook. Garnish with parsley for extra color and flavor.