"Keep Me Warm" Wholesome Veg Stew and Cheesy Scone
Yep it certainly looks like winter is on its way so for those cold days where all you want to do is curl up, drink hot chocolate and eat barrels full of satisfying junk! I found a tasty, healthy, filling main of a hearty veg stew with cheese scones and changed it to how I like it and this is what I came up with!
This picture was from dinner time in Scotland! we had been for long walks in the cold and rain and all we wanted was something to warm us up and easy to cook. All it took was some chopping and mixing and then to chuck everything into a pot and put the scones into the oven. Just enough time to have a shower and chill out before it was ready!
Also just to let you know when I make this I tend to make way too much and freeze the rest or, I am ashamed to say, have many bowls full, I will not judge you if you do the same!!
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Simple but delicious, it's not winning any beauty prizes! |
Shopping list
(You can use any root veg you want and at any quantity considering how many are eating but this is the veg I used)
Veg or Chicken stock
Celeriac
Carrots
Potato
Parsnip
Leek
Garlic
Celery
Kidney beans
Salt
Pepper
Can of chopped tomatoes
Tomato puree
Rosemary
Thyme
115g butter
230g self raising flour (or plain and baking powder)
120g cheese (cheddar)
2tbsp chives
5 tbsp milk
All it takes is to chop up all the veg into big chunks, I dice up one or two of the potatoes so they cook and disintegrate and thicken the whole thing just a little bit more. Heat the oil and fry off the leeks, celery and garlic. When the leeks are tender, add in the veg and fry for a minute covering all the veg in oil and browning some slightly. Add the tomatoes, puree and enough stock to just cover the veg. Add the herbs and spices (the herbs and spices vary to how much you make so add to taste). Stick a lid on and cook for 20 mins on the hob. Finish the cooking in the oven for 15-20 minutes and add the kidney beans 5 mins towards the end and leave until deep red and bubbling.
Whilst the veg is cooking on the hob make the scones. Rub the butter into the flour, add the chives and a hand full of cheese and knife in the milk until it becomes a dough. Roll out to an inch thick and cut roughly into triangles. Bake on a separate sheet lined with baking paper and cook along with the hotpot on the next shelf down for the remaining 10 - 15 minutes.
Its all cooked when the scones are done and the veg is tender!
Tasty!!
Enjoy!
Let me know what you think!
B
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