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    Home » Recipe » Soup » Vegetable Stew

    Vegetable Stew

    Published May 6, 2020 · Updated Sep 30, 2022 by Ginnie · 4 Comments

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    Craving comfort food? Then, you're going to love this Vegetable Stew recipe ... it's super easy to make, loaded with veggies, and so delicious!

    A spoon dipping into a bowl of Vegetable Stew.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    The weather is warming up here in Texas (a lot!), and normally that means I start cooking lighter meals and dinners with as many veggies packed in as possible. 

    With everything going on the past few months though, I'm still craving comfort food just as much as I was in winter. Which is why I'm loving recipes like this easy Veggie Stew! This yummy recipe is loaded with vegetables, light in calories, and it's super comforting and cozy. Win win.

    This easy recipe features all the flavors of the traditional stew my mom used to make, but without the meat ... it's a classic with a twist! You're going to love the rich, savory sauce and the big chunks of veggies. This is a hearty, stick-to-your-ribs kind of meal that's actually healthy for you.

    I kept the ingredients simple and used a combination of fresh and frozen vegetables that you should be able to find almost anywhere. The thick, delicious sauce has a savory tomato base that's flavored with fragrant herbs and spices.

    Best of all, this Vegetable Stew is so easy to make! Plus, it's vegetarian and vegan, so almost anyone can enjoy it.

    Are you craving the same kinds of foods? Then, keep reading for all the delicious details and make a bowl tonight!

    Vegetarian Stew served in a white bowl next to a plaid napkin and spoon.

    Ingredients

    This rich Meatless Stew uses basic, easy to find ingredients. Here's what you'll need:

    • Extra Virgin Olive Oil
    • Fresh Veggies: Onions, Carrots, Celery, Mushrooms, Potatoes
    • Frozen Veggies: Green Beans, Peas
    • Garlic Cloves
    • Herbs and Spices: Paprika, Bay Leaves, Thyme, Rosemary, Sage
    • Fresh Parsley
    • Tomato Paste
    • Flour
    • Vegetable Broth (I make my own from bouillon.)
    • Red Wine (Optional)

    I used a variety of easy to find fresh and frozen veggies to keep this recipe simple and healthy. Feel free to experiment by substituting your favorite seasonal stew vegetables ... pretty much any root veggie would work great, as would frozen veg (like corn). Just make sure to use a similar volume of veggies, and keep in mind that the cooking time may need to be adjusted up or down.

    The sauce is seasoned with fresh garlic, tomato paste, paprika, and dried herbs (bay leaves, thyme, rosemary, and sage). All of which give the stew a rich, savory flavor. You'll also stir in some fresh parsley at the very end, which really brightens up the finished dish.

    If you'd like, you can substitute a cup of dry red wine for some of the vegetable broth in this recipe. I've tested it both with and without wine, and while the wine imparts extra depth of flavor, I actually liked it more without wine. Try it both ways for yourself though to see which you prefer!

    You'll Also Need

    To make this recipe, you'll also need a large pot with a lid, such as a dutch oven. I've made it with both my Le Creuset and my trusty non-stick dutch oven, and each works perfectly.

    Veggie stew ingredients arranged on a cutting board.

    How to Make Vegetable Stew

    Ready to get started on this amazing Veg Stew? You'll find a detailed recipe card below, but here's an overview of the steps:

    1. Prep the veggies. This is a hearty, rustic dish, and while you want vegetables for stew to fit in your mouth, you can be generous when chopping. Think chunky, yet still bite size.  
    2. Sauté the veggies. You'll start by sautéing a combo of of onions, carrots, and celery in olive oil for about five minutes, or until the onions are starting to turn translucent around the edges. Next, you'll add the mushrooms and continue cooking just until the liquid released by the mushrooms has mostly evaporated (or for extra flavor, until they've browned). Then, stir in the garlic and cook until fragrant.
    3. Add the flour and paprika. Stir in the flour and paprika and keep stirring until the vegetables are well-coated. Then continue cooking the veggies for two minutes or so, stirring constantly. The flour is going thicken and add body to your stew. Cooking it for a couple minutes helps get rid of any raw flour flavor, and it enhances the flavor of the paprika, too. 
    4. Mix in the tomato paste. The tomato paste should coat all the veggies, but don't worry if things look like a bit of a mess. It will all come together, I promise!
    5. Add the tomatoes, green beans, broth, and spices. This recipe uses a combination of bay leaves, thyme, rosemary, and sage, and they work perfectly together to create that classic stew flavor.
    6. Simmer stew. Bring this mixture to a boil, then reduce heat to a simmer. Cover the pot, leaving a crack open and stirring occasionally. You'll know it's done when the carrots and potatoes are tender and the sauce has thickened. Depending on how large you chopped your veggies, it should take about 20 to 30 minutes.
    7. Add the peas and parsley. To finish up the dish, stir in the peas and parsley. Then, season your homemade Vegetable Stew generously to taste with salt and pepper.

    Time to eat! Wasn't that easy? I can't get enough of hearty recipes like this right now, and I'm sure you're going to love this delicious dish, too!

    A photo collage showing a wood spoon mixing paprika and flour into veggies.
    Mixing the flour and paprika into the vegetables.
    A wood spoon stirring tomato paste into veggies in a large soup pot.
    Stirring the tomato paste into the pot.
    A photo collage showing a pot of veggie stew before and after simmering it.
    The recipe before and after simmering. Your finished stew may not look quite as thick ... as long as the veggies are tender, that's okay!

    Recipe Tips

    • Cooking the stew with the lid on helps to insure that the veggies become tender right about the same time as the stew reaches the perfect consistency. If your pot doesn't have a lid, use a piece of aluminum foil (or a heatproof plate) instead.
    • If you prefer to eat gluten free, make a cornstarch slurry to thicken your stew instead of flour. Whisk it in after everything is finished cooking, adding just enough to create your desired consistency.
    • Want to use wine? Instead of adding five cups broth (as called for in the recipe below), use one cup of dry red wine (such as pinot noir, merlot, or zinfandel) and four cups broth. 
    Closeup of finished recipe.

    Storage

    Store leftovers in an airtight container in your refrigerator for up to four days. Rewarm gently in your microwave or on your stovetop.

    Can You Freeze Stew?

    While you can freeze this recipe after it finishes cooking, it's best freshly made. The veggies get a little soggy after thawing, and potatoes especially tend to get mealy in the freezer. This recipe doesn't make that many servings, so I'd recommend storing it in your refrigerator instead.

    A bowl of the finished recipe next to a napkin and spoon.

    Serving Suggestions

    This delicious Veg Stew is a complete meal in a bowl, so feel free to serve it on its own. You'll also love this recipe paired with a quick Chopped Salad or an easy Garden Salad. And crusty bread for dipping is never out of the question! This Garlic Bread would be especially tasty, as would my fave Beer Bread.

    If you're really craving comfort food, serve the stew over egg noodles or mashed potatoes. That's how my mom used to serve stew, and it was always so good. Choose from my Cream Cheese Mashed Potatoes, Garlic Mashed Potatoes, or Sour Cream Mashed Potatoes ... they would all be delish!

    Closeup of a spoon in a bowl of vegan stew.

    Related Recipes

    Loved this easy Vegetarian Stew recipe? Then, I know you're going to enjoy these hearty recipes, too!

    • Vegetable Stew with Dumplings 
    • Vegan Irish Stew
    • Creamy Kale and Potato Soup
    • Vegetable Barley Soup
    • 15 Bean Soup
    • Easy Lentil Soup
    • Kitchen Sink Soup
    • Creamy Wild Rice Soup
    • Mushroom Barley Soup
    Close up view of a bowl of the finished recipe.
    A bowl of Vegetable Stew.
    Print Recipe SaveSaved!
    4.50 from 10 votes

    Vegetable Stew

    Warm up with a bowl of this thick, hearty Vegetable Stew ... it's so delicious and easy to make!
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Soup
    Cuisine: American
    Servings: 4 to 6 people
    Calories: 241kcal
    Author: Ginnie

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 medium onion, chopped
    • 2 large carrots, sliced ½-inch thick (about 1 ½ cups)
    • 2 stalks celery, sliced ½ inch thick (about 1 cup)
    • 8 ounces mushrooms, halved or quartered (depending on size)
    • 2 large cloves garlic, minced
    • ¼ cup flour
    • 2 tablespoons paprika
    • 3 tablespoons tomato paste
    • 2 medium red potatoes, cut into 1-inch chunks (about 1 ½ cups)
    • 1 cup frozen cut green beans
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • ½ teaspoon dried rosemary
    • ½ teaspoon dried sage
    • 5 cups vegetable broth
    • ⅓ cup frozen peas
    • ¼ cup chopped flat-leaf parsley
    • kosher salt
    • pepper

    Equipment

    • Dutch Oven

    Instructions

    • Heat olive oil over medium heat in a large Dutch oven.
    • When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
    • Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
    • Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
    • Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
    • Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
    • Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
    • Add peas and parsley; heat through. Season generously to taste with salt and pepper.
    • Serve stew hot. Enjoy!

    Notes

    For extra flavor, after you add the mushrooms, continue cooking the veggies until are they are browned.
    I make my own vegetable broth from bouillon ... that way I always have some on hand!
    To make the stew gluten-free, use a cornstarch slurry to thicken your stew instead of flour. Whisk it in after everything is finished cooking, adding just enough to create your desired consistency.
    I prefer this recipe made with all vegetable broth, but you can add wine if you wish. Simply use one cup of dry red wine (such as pinot noir, merlot, or zinfandel) and four cups broth, instead of the five cups broth called for in the recipe.
    Feel free to add fresh herbs or substitute your favorite veggies (other root vegetables work great). Just make sure to use equivalent amounts and keep in mind that cooking times may change.

    Nutrition

    Calories: 241kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
    A bowl of vegetable stew on a white counter with a napkin and spoon.
    Vegetable StewVegetable Stew
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    4 Comments
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    Connie Tillman
    30 days ago

    4 stars
    Actually I loved the paprika. It gave the stew an earthy flavor. The only thing that was wrong was the cook time. The potatoes needed more time. The addition of wine is key also. This is my second time making this. Thanks.

    0
    Reply
    Caro
    2 months ago

    Unfortunately the paprika was way too overpowering and spoiled the food. Should it be 2 tablespoons and not teaspoons? Otherwise I'm sure it would have been very good.

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    Author
    Ginnie
    1 month ago
    Reply to  Caro

    Hi, Caro! I'm so sorry the recipe didn't turn out for you. 2 tablespoons is correct, although if your paprika is very strong and / or bitter tasting, you can definitely use less. If you're not a fan of paprika, you could also try my Vegetable Stew with Dumpling ... it has a different flavor you might prefer 🙂 https://hellolittlehome.com/vegetable-stew-with-dumplings/

    0
    Reply
    Carolyn S
    30 days ago
    Reply to  Caro

    1 star
    I totally agree with Caro. I just made this last night and 2 tbsp of paprika ruined my veggie stew! I couldn't serve it to my daughter because of the overpowering taste. I would add a note to the recipe about decreasing the paprika as an option. I think 2 tsp would have been sufficient.

    1
    Reply

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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