Mediterranean vegetable stew with chimichurri

Name: Mediterranean vegetable stew with chimichurri
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 people
Ingredients: 1 onion; 2 tsp garlic; 1.5 tsp smoked paprika; 1/2 butternut squash; 3 carrots; 3 tomatoes; 1 courgette; 6 chestnut mushrooms; 1 green pepper; 1 red pepper; 400 g tin of chopped tomatoes; 650 ml vegetable stock; Handful oregano leaves; 2 tbsp parsley; 2 tsp garlic; 1 tsp chilli flakes; 100 ml extra-virgin olive oil; 1 tbsp red wine vinegar

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
4 people
Course
Main Course
Cuisine
South American

Mediterranean vegetable stew with chimichurri

Iris Warren

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An easy vegetable stew inspired by Argentinian flavours topped with a traditional chimichurri sauce.

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Ingredients

Servings

1 onion
2 tsp garlic chopped finely
1.5 tsp smoked paprika
1/2 butternut squash diced
3 carrots diced
3 tomatoes quartered
1 courgette diced
6 chestnut mushrooms sliced
1 green pepper diced
1 red pepper diced
400 g tin of chopped tomatoes
650 ml vegetable stock

The Chimichurri Sauce

Handful oregano leaves chopped finely
2 tbsp parsley chopped finely
2 tsp garlic chopped finely
1 tsp chilli flakes
100 ml extra-virgin olive oil
1 tbsp red wine vinegar

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Instructions

Pre-heat oven to 200. Fry the onions and garlic in the casserole pot with the oil for 1 minute.
Add the mushrooms and fry for 1 minute.
Sprinkle in the smoked paprika and stir in to incorporate.
Add the rest of the chopped vegetables and stir to mix in with the paprika.
Pour in the tin of chopped tomatoes and vegetable stock. Stir and cover with a lid. Cook in the oven for 1 hour. Prepare the chimichurri whilst you wait. Serve with a drizzle of the sauce and with rice/couscous.

The Chimichurri Sauce

Add all the ingredients to a bowl and stir.

Notes

Vinegar for the chimichurri - you don't have to use a red wine vinegar. If you happen to have malt or white wine vinegar, you can use those as an alternative.
Casserole pot - the casserole pot I always use is this 3L Aga stacking casserole pot. It's great if you are an Aga owner and need to stack another one on top. Maybe if you're making some rice too? You don't need one so big though. Even a 1.5 litre is ok for this recipe.
Aga cooking - cooking with an Aga is so simple. Everything was done on the boiling plate and then it was in the roasting oven for the hour.
Slow-cooker - you can easily do this one in a slow-cooker. If you use the Morphy Richards Sear and Stew, you can follow the recipe exactly as it is but place it all in the slow-cooker instead of the oven and cook for 7 hours on low/4 hours on high.
Storage - It's best if you store this casserole, well-sealed and in the fridge. It'll keep for 3 days, roughly.
Freezing - I froze mine in glass Tupperware. It will keep for 3 - 4 months.