OH just made me this, modified from a Jill Duiplex recipe for Beef and beer stew (it was my idea but he did the work ;D):
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Makes 4 large serves or 6ish small.
125g dried beans (I used blackeye) - soaked and cooked for appropriate time.
2 large onions
1/2 swede
2 tennis ball sized turnips
1 large carrot
1Tb tomato paste
2 bay leaves
1Tb dijon mustard
1Tb soft brown sugar
400ml ale (we used Marston Pedigree - but any bottled stuff would do)
300ml stock
Cut onion in to wedges and fry on medium heat in a mix of olive oil and butter until well browned. Add tomato puree, bay leaves, mustard, brown sugar, ale and stock, salt and pepper. Bring to boil and add remaining veg (cut in to bite-size pieces). Boil (not madly, but not a simmer either) for 1 hour with lid off to reduce a bit. Thicken with cornflour/roux towards end of cooking time, and add beans to heat through.
Serve with mash (and greens? but we didn't bother with greens)
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You could use any kind of dried bean, but these blackeye beans seem to be fairly bland which I think suited the stew. You could also use celeriac and /or parsnip as part of the veg.
This was the first time we'd made this veggie version, but it will NOT be the last.
