This Autumn recipe is a hearty stew and great seasonal dinner.
Ingredients
- 1 tbsp sunflower oil
- 1 large onion, finely chopped
- 2 fresh rosemary sprigs
- 3 peppers (red, yellow and green), roughly chopped
- 2 x 400g tins chopped tomatoes
- 100ml chicken stock
- 100ml red wine
- 1 quantity basic sausage roast (see Donal's recipe)
- 2 tsp English mustard powder
Method
- 1. Preheat the oven to 220°C/fan200°C/gas 7. Heat a flameproof casserole over a medium heat on the hob, add the oil and fry the onion with the rosemary and peppers for about 5 minutes until just tender.
- 2. Add the tomatoes, chicken stock and red wine, then bring to the boil. Add 1 quantity of the cooked honey mustard sausage roast. Squeeze the garlic out of its skins. Season with salt, pepper and the mustard powder. Stir the stew, cover, then cook in the oven for 20 minutes. Serve as a hearty, warming dinner with a big chunk of crusty bread to mop up any leftover juices.
Nutritional info
Per serving: 424kcals, 24.1g fat (7.5g saturated), 18.1g protein, 25g carbs (16.9g sugars), 2g salt, 6g fibre
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