Root Vegetable Stew
A hearty and budget-friendly stew made with common root vegetables, perfect for families.
Allergens: none of the 14 main allergens in the usual versions of these ingredients. Brands differ, so always check the labels on what you buy.
Not every ingredient has a checked price at Aldi, Lidl, Sainsbury's, Morrisons, Iceland, so they aren't compared here.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Asda | Tesco |
|---|---|---|
| Carrotsnot compared | – | £0.55 |
| Potatoesuse 500g | 2 × £0.85300g · £0.28 per 100g | 2 × £0.85300g · £0.28 per 100g |
| Swedeuse 500g | £0.62500g · £0.12 per 100g | £0.621kg |
| Brown onionspack 1kg · use 200g | £0.98£0.10 per 100g | £0.95£0.10 per 100g |
| Vegetable stock cubesuse 2 cubes | £1.25100g | £1.001kg · £0.10 per 100g |
| Wateruse 1L | £2.301L · £0.23 per 100ml | £0.802L · £0.04 per 100ml |
| Olive oiluse 1 tbsp | £2.93250ml · £1.17 per 100ml | £5.75500ml · £1.15 per 100ml |
| Basket total (full packs) | £9.78 | £10.82 |
| Cost of what this recipe uses | £4.91 | £2.49 |
| Per serving | £1.23 | £0.62 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Carrots.
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 3 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 4. For a different number, use the amounts in the table above.
- Prep the vegetables Peel and chop the carrots, potatoes, and swede into evenly sized chunks, about 2cm in diameter. This should take about 10 minutes. Weigh each vegetable to ensure you have 500g of each. Finely chop the brown onions into small pieces, about 1cm in diameter. This should take about 5 minutes.
- Cook the onions Heat the olive oil in a large, deep pan (about 20cm in diameter) over medium heat. Add the finely chopped onions and cook, stirring occasionally, for about 5 minutes, until they are softened and slightly translucent. The onions should be golden in colour.
- Add the vegetables Add the chopped carrots, potatoes, and swede to the pan with the onions. Stir well to combine all the vegetables. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften slightly.
- Add the stock and water Pour in the 1L of water and add the 2 vegetable stock cubes to the pan. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes, or until the vegetables are tender and the stew is thickened. The vegetables should be easily pierced with a fork.
- Season the stew Once the vegetables are tender, taste the stew and adjust the seasoning if necessary. Add salt and black pepper to taste. If you prefer a creamier stew, you can stir in a tablespoon of vegetable oil or a splash of milk.
- Check the consistency If the stew is too thick, you can thin it out by adding a little more water or vegetable stock. If it's too thin, you can let it simmer for a few more minutes to thicken it up. Stir occasionally while checking the consistency.
- Serve the stew Once the stew is cooked to your liking, remove it from the heat and let it cool to room temperature. Then, transfer it to a large serving bowl or individual portions. Serve hot and enjoy!
Tips
- To make this stew cheaper, you can use cheaper vegetables like parsnips or turnips instead of carrots or swede. You can also use chicken or vegetable stock cubes instead of vegetable stock cubes.
- To batch-cook and portion this stew for the week, you can cook a larger quantity and portion it into airtight containers. Store the stew in the fridge for up to 48 hours or freeze it for up to 3 months. When reheating, make sure to reheat it until steaming hot throughout.
- To reheat the stew safely, transfer it to a pan and heat it over medium heat, stirring occasionally, until it is steaming hot throughout. Reheat only once.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Carrots · about 500g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Potatoes · about 500g left
Keep somewhere cool and dark (not the fridge). Use extras for mash, wedges or a traybake later in the week. Use it in: One-pan chicken, potatoes and veg, Chicken and Sweet Potato Tray Bake, Beef & Potato. - Swede · about 500g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. - Brown onions · about 800g left
Chop the rest and freeze it flat in a bag: it cooks straight from frozen in soups, curries and sauces. Whole onions keep for weeks somewhere cool, dark and dry. Use it in: Chilli con carne, Egg fried rice, Creamy Tomato & Hidden Veg Pasta Bake. - Vegetable stock cubes · about 80g left
Keeps for months in the cupboard once sealed. Use it in: Lentil and vegetable soup, Slow Cooker Lentil Chilli, Paella with chicken and chorizo. - Olive oil · about 486ml left
Keeps for months in the cupboard once sealed. Use it in: Chicken and Sweet Potato Tray Bake, Beef & Potato, Family Sunday Roast.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).