‘No Beef Here’ Stew



Heat the water in a pan over medium-high heat. When it starts to bubble, add the onions, carrots, parsnips and celery. Cook, stirring frequently, for about 8 minutes, adding more water if needed.


Add the mushrooms and garlic, and cook, whilst stirring, for a further 5 minutes, adding water as needed.


Add the stock, tomato paste, and paprika, and bring to a boil. Reduce the heat to medium-low and stir in the rosemary, thyme, mustard, yeast extract and cornflour. Cover the pan with a lid and cook for 25-30 minutes, stirring occasionally, until the carrots are tender.


Add the peas and cook for 5 minutes more. Then stir in the parsley, before serving hot, with a side of mashed potato.


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