Western Fruit and Vegetable Stew

A delicious sustaining meal which is easily prepared and cooked, Western Fruit and Vegetable Stezo may be served with French bread and butter.


2 pints veal stock

1 lb. lean bacon, rinds removed and chopped

8 oz. white kidney beans, soaked in cold water overnight and drained

6 tart apples, peeled, cored and chopped

4 large pears, peeled, cored and chopped

7 oz. canned sweetcorn, drained

1 carrot, scraped and chopped

8 oz. French beans, trimmed and coarsely chopped

2 large potatoes, peeled and cubed

2 teaspoon salt

2 teaspoon black pepper

Place the veal stock, bacon and beans in a large saucepan. Set the pan over high heat and bring the liquid to the boil.

Reduce the heat to low, cover the pan and simmer for If hours, stirring occa-sionally.

Add the apples, pears, sweetcorn, carrot, French beans, potatoes, salt and pepper. Re-cover the pan and cook for a further

30 minutes or until all the vege-tables are cooked and tender.

Remove the pan from the heat. Ladle the stew into a warmed serving dish and serve at once.

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