The painful stretch of a paycheck gets the mind thinking — how to make a lot out of nothing, especially when it comes to food. When meat just doesn’t fit the bill, literally, turn your attention to this Leek and Oatmeal Stew. Hailing from Ireland, this bare-bones recipe is packed with flavor. Hardy leeks and carrots work with the morning staple of oatmeal, to create a satisfying stew that warms your through and through.

Italy has pasta, Spain has rice, and Ireland has always been associated with oats going back to the early common era. Oats are not only nutritious, but they’re also super simple to plant and grow. The limestone-rich soil and the gentle rainy climate made Ireland a perfect place for oats to thrive. While there were other grains like barley and rye, oats were the cheapest and easiest to prep. Oatmeal had the nickname of stirabout — referring to you having to constantly stir the oatmeal during the cooking process.

For this Leek and Oatmeal Stew, known as Brotchán Roy, there’s minimal stirring and actual minimal prep. After washing and slicing your leeks, peel and slice your carrots and have your stock on standby.

Start by sauteeing your leeks and carrots in a bit of butter until slightly softened.

Add in your stock (you can use either chicken or vegetable stock) and bring to a boil.

Once boiled add in your oats, stirring to combine and prevent clumping.

Lower the heat and let the stew simmer for 30 to 40 minutes until the carrots are completely cooked through, and the stew has thickened.

I added a spoon or two of cream and garnished with parsley, but you can just serve it as is with some fresh cracked black pepper.

Even though there are minimal ingredients, every ingredient plays its part. The leeks add loads of rich savory flavor, while the carrots add a touch of bright sweetness and a good textural variation. Oatmeal absorbs the stock and creates a hearty, satisfying body to the stew making it a substantial meal.