Old Beer Stew
 
 
 
 
david storer, jamie oliver recipe competition runner-up 
 
vegetarian serves 2-4 
 
  15ml1tbsp olive oil
  5ml1tsp margarine
1   onion, peeled and quartered
1   parsnip, peeled and chopped
1   potato, peeled and chopped
1 bottle  of beer (mine was a bit out of date, hence the name)
  a few whole small new potatoes
1   carton passata or sieved tomatoes
  15ml1tbsp vegetable bouillon
  a handful lentils(optional)
  a handful of frozen spinach
  a few broad beans
  a few drops of tabasco or piri-piri
  sauce or 1 red chilli, chopped
  salt and pepper
 
heat the oil and margarine in a large pan and throw in the onion, 
stir a bit and let it cook for about 5 minutes. 
throw in the parsnip and potato, stir and allow to fry for a few minutes. 
pour in half the bottle of beer. stir, add the whole new potatoes and let 
cook for a few seconds. add the passata. add the bouillon and lentils if 
using and then let simmer. after about 10 minutes, you may need to add 
the other half bottle of beer. add the spinach, broad beans, tabasco or 
piri-piri sauce or the chopped chilli and season. simmer for 10 minutes 
or so until the small potatoes are cooked. 
serve with hunks of proper crusty white bread, rich red wine or real 
beer. 
 
-- 
(ID: 4634) Mirror: rec.food.recipes: Fri, Dec 3, 2004


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