Wednesday, 14 January 2015

Carrot and Sweet Potato Stew

With the new year and very expensive items coming up (moving and wedding) I decided to start making my own lunches. This was very much using what was in the fridge and cupboards, which meant throwing some things I wouldn't normally. It ended up being a lot less simple as planned as put more and more items in but still very easy

Ultimately it worked out well in the end, but would leave for longer before eating in future as thickened up well and flavours were even better fused together.

6 carrots peeled and cut into chunks
1 sweet potato peeled and cut into chunks
1 red onion diced
1 can baked beans
1 can lentils
1 can chick peas
1 1/2 pints veg stock (would recommend having this thick as I had to add in a decent amount of corn flour after)
Good sprinkling oregano
Good sprinkling cayenne pepper
Good sprinkling Worcestershire sauce
4 large tbsp good bbq sauce (I used American Stockyard bbq sauce from Marks and Spencer)
Salt and pepper to taste
Corn flour if needed

1) Place the onion, carrots, sweet potato, chick peas, lentils and baked beans in the slow cooker.

2) Add the oregano, cayenne pepper, veg stock and Worcestershire sauce. If too watery then add the cornflour to thicken up slightly and stir well.  Salt and pepper to taste.

Prior to cooking 

3) Put the slow cooker on low for 2 hours.

4) Add the bbq sauce and keep on low for about 8 hours.

In the morning after cooking

At this point I then this off the heat to take some to work. I came about about 12 hours later and it was the perfect consistency, so you may want to do the same before eating.

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