Our hearty winter vegetarian stew made with an array of winter veg, tomatoes and protein packed butter beans. Served with sourdough.

Serves 2.

1 carrot
1 small parsnip
1 brown onion
1 stick celery
1 small natural vegetable stock cube
2 sprigs parsley
1 tin tomatoes
1 tin butter beans
2 dinner rolls

Preheat oven & make stock
Preheat oven to 200ºC on fan bake. Dissolve stock cube(s) in 1 cup hot water.

Prepare vegetables
Finely dice the onion and celery. Roughly chop the parsley. Quarter parsnip and carrot then cut into 1cm pieces. Rinse and drain the beans. 

Cook stew
Bring a pot to medium heat with a drizzle of olive oil. Sauté the onion and celery for 3 - 4 minutes. Add the carrot, parsnip, beans, tinned tomatoes, stock and season with salt and pepper. Cover and cook for 10 minutes. 

Cook rolls
Put rolls into oven for 8 - 10 minutes to finish cooking. 

To serve
Spoon into bowls and sprinkle with parsley. Finish with a drizzle of olive oil and serve with the hot bread.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

September 07, 2016 by Timothy Ryder
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