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4
Easy
Published 2025
The words quick and stew don’t usually go together. However, by using ready cooked meat as well as tinned tomatoes and frozen peas, you can get a comforting dish on the table in a fraction of the time it takes to cook a ‘proper’ stew.
Heat the oil in a large, heavy-based saucepan with a lid over a medium-low heat. Add the onion, carrots and celery and cook with the lid on, stirring occasionally, for 8–10 minutes or until soft but not golden.
Tumble in the potatoes and stir through the seasoning or herbs, then cook for a further 2 minutes.
Tip in the tomatoes and beans, then pour over the stock. Pop on the lid