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Delicious veggie stew

Perfect when you’re craving something hearty, this tasty veggie stew brings that lovely warm feeling while still being kind to the waistline.

Adapted from Elite Training Facility, it’s one of those ‘add everything to a pan and leave it’ recipes, so you can spend less time in the kitchen - yay!

Packed with fresh veggies and a wonderful selection of herbs, this recipe is easy to adjust for meat-eaters too - simply add 500g of beef or steak when you pour the stock into the pan.


Nutritional content

Servings: 4 people

Prep time: 1 hour 15 minutes


  • 1 tsp olive oil

  • 2 onions, quartered

  • 2 cloves of garlic, minced

  • 2 carrots, peeled & chopped

  • 1 red capsicum, chopped

  • 1 green capsicum, chopped

  • 1 tbsp tomato purée

  • 400ml stock (we recommend using beef stock)

  • 2 tbsp Italian seasoning

  • 1 tbsp rosemary

  • Seasoning


  • Put a large pot over a medium heat and add the oil.

  • Once the oil is hot, add the onion and fry gently for a few minutes.

  • Add the garlic and fry for one more minute.

  • Add the carrots, capsicum, tomato purée, stock and herbs to the pot, then season to your taste. Mix well.

  • Bring the mixture to a simmer.

  • Cover the pot with a lid and simmer for 40 minutes.

  • Take off the lid and simmer for another 20 minutes, or until the sauce has thickened.

  • Serve hot with bread or a baked potato.


To store: Once this stew has fully cooled, put it in an airtight container and keep in the fridge for up to 3 days.


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