Autumn vegetable stew

Name: Autumn vegetable stew
Prep time: 30 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Cuisine: European
Ingredients: 400g can cannellini beans, drained, rinsed; 1 large butternut pumpkin, peeled, seeds discarded, cut into 3cm chunks; 3 fennel bulbs, trimmed, cut into 6 wedges; 4 tbs extra virgin olive oil, plus extra to serve; 750g large ripe tomatoes; 2 onions, thinly sliced; 4 garlic cloves, thinly sliced; 2 tsp fennel seeds; 1 tsp coriander seeds, crushed; 4 celery stalks, sliced 2cm thick; Pinch of chilli flakes (optional); 4 bay leaves; 4 thyme sprigs; Juice & pared zest of 1 lemon; 1 cup (250ml) vegetable stock; 1 1/4 cups (310ml) red wine; 1/4 bunch flat-leaf parsley, chopped; 1/4 bunch dill, chopped

Instructions

Prep:30minCook:2h 10min

"Despite the falling leaves, there’s still a place for lighter, fresher meals – although I’ve called this a stew, it is delicate, colourful and brimming with vibrant vegetables," says Gill Meller. This is an edited extract from Root, Stem, Leaf, Flower by Gill Meller (Hardie Grant Books, $49.99) and is available where all good books are sold.

Updated at: Fri, 14 Mar 2025 00:58:17 GMT