Chunky vegetable and bean goulash

Chunky vegetable and bean goulash

Category: Main meal | Serves: 4

Prep time: 15 minutes | Cooking time: 1 hour 35 minutes


1 onion, chopped

2 cloves garlic, crushed

1 red pepper, deseeded and cut into small chunks

3 carrots, sliced

2 sticks celery, chopped or sliced

175g (6oz) button mushrooms

400g (14oz) can chopped tomatoes

150ml (1/4 pint) homemade or reduced-salt vegetable stock

150ml (1/4 pint) medium cider (or extra stock)

2 tbsp paprika

2 tsp dried herbes de Provence

Freshly ground black pepper, to taste

400g (14oz) can butter beans, drained and rinsed

400g (14oz) can cannellini beans, drained and rinsed

2 tsp cornflour

Chopped fresh coriander (optional)

2 tbsp soured cream, to serve (optional)

  1. Preheat oven to 180°C/160°C fan/gas mark 4. Put all ingredients, except canned beans, cornflour, coriander and soured cream, into a large, flameproof, ovenproof
    casserole and stir to mix.
  2. Cover and bake in oven for 1 hour. Remove from oven; stir in canned beans. Re-cover and return to oven; bake for a further 30 minutes or until vegetables are tender. Remove from oven.
  3. Blend cornflour with 1 tbsp cold water in a small bowl. Stir into vegetable mixture. Heat gently on top of stove, stirring continuously, until mixture comes to the boil and thickens slightly. Simmer gently for 2 minutes, stirring.
  4. Sprinkle coriander over top and garnish with a swirl of soured cream, if you like. Serve with cooked brown rice or couscous.

Nutritional information

Vegetable Goulash