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Slow cooked root veg stew

Slow cooked root veg stew


This is a great slow cooked veggie dish for a cosy night in

  • Feeds 2 Feeds 2
  • Ready in 3 hours 40 minutes

Each serving contains

  • Energy
    1339kj 318kcal
  • Fat
    Low 10%
  • Saturates
    Low 7%
  • Sugar
    Low 10%
  • Salt
    High 10%

% of adult’s reference intake | Carbohydrates per serving : 48g


  • 1/2 tsp cumin seeds
  • 1/2 tbsp Co-op olive oil
  • 1 red onion, thickly sliced
  • 200g swede, peeled and cut into bite size pieces
  • 1 parsnip, peeled and cut into bite size pieces
  • 1 stick celery, thickly sliced
  • 1 red pepper, deseeded and cut into bite size pieces
  • 2 sprigs rosemary, leaves removed and chopped (or 1/2 tsp dried)
  • 400g can butter beans, drained
  • 600ml hot vegetable stock
  • 30g chopped kale
  • Handful fresh parsley, roughly torn (or 1/2 tsp dried)
  • 110g pack Co-op tomato and Mediterranean herb couscous


  1. Preheat the oven to 140C/fan 120C/Gas 1
  2. Dry fry the cumin seeds in a pan for 30 seconds, until they release their aroma
  3. Add the olive oil and onion and sauté for 3 4 mins
  4. Transfer to a casserole dish
  5. Stir in the swede and parsnip, celery, red pepper and the fresh or dried rosemary along with the butter beans, hot vegetable stock and some ground black pepper
  6. Place in the oven for 3 hours (if you have a slow cooker, cook on high for 4½ hours)
  7. Add the kale and fresh or dry parsley and cook for a further 20 mins before serving with the couscous, made up according to pack instructions

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