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Irish Stew

  • RECIPE MAKES: 4 portions
  • COOK TIME: 45 minutes
Step 1

Heat the oil over a medium heat.

Step 2

Cook the onions, garlic, carrots, parsnips, mushrooms, sweet potato, butternut squash and courgette for 5 minutes.

Step 3

Add the tomato puree, bay leaves and thyme and cook for a further 5 minutes or until the vegetables are soft.

Step 4

Pour in the vegetable stock and cook on a low heat for 20 minutes.

Step 5

Add the Bisto granules and mix well.

Step 6

Cook until thickened.

Step 7

Add salt and pepper to taste.

Step 8

Remove from the heat and serve.

Serving Suggestion:
Serve with mashed sweet potatoes or with a low protein bread roll.

This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

  • 2 tbsp Vegetable oil
  • 1 Onion, chopped
  • 1 clove of Garlic, minced
  • 2 Carrots, chopped
  • 2 Parsnips, chopped
  • 100g Mushrooms, quartered
  • 1 Sweet potato, chopped
  • 100g Butternut squash, chopped
  • 1 Courgette, chopped
  • 1 tsp Tomato puree
  • 1 Bay leaf
  • 1 tsp Thyme, chopped
  • 200ml Vegetable stock
  • 4 tbsp Bisto onion gravy granules
  • Salt and pepper to taste