Craving comfort food? Then, you’re going to love this Vegetable Stew recipe … it’s super easy to make and so delicious!
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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.
Are you craving the same kinds of foods? Then, keep reading for all the delicious details and make a bowl tonight!
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.
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.
How to Make Vegetable Stew
Ready to get started on this amazing Veg Stew? Let’s go!
The first thing you need to do is prep your 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.
You’ll start by sautéing a combo of of onions, carrots, and celery (seasoned lightly with salt and pepper) in olive oil. Cook this mixture for about five minutes, or until the onions are starting to turn translucent around the edges.
Next, you’re going add the mushrooms. Continue cooking the veggies just until the liquids released by the mushrooms has mostly evaporated (about seven to ten minutes, or so).
Tip: for extra flavor, continue cooking this mixture until the mushrooms and veggies are browned.
Mixing the flour and paprika into the vegetables.
When most of that mushroom liquid has evaporated, stir in the garlic. Stirring constantly, cook the garlic just until it’s nice and fragrant.
It should only take about 30 seconds to a minute. You don’t want to brown (or burn) the garlic, so keep a close eye on the pot during this time.
Next, you’re going to stir in the flour and paprika. 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.
Tip: 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.
Stirring the tomato paste into the pot.
Once the flour and paprika have cooked for a couple minutes, add the tomato paste.
Stir in the tomato paste as best you can. 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!
Next, you’re going to add the potatoes, green beans, broth, and spices. I used a combination of bay leaves, thyme, rosemary, and sage, and they work perfectly together to create that classic stew flavor.
Tip: 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.
The stew before and after simmering. Your finished stew may not look quite as thick … as long as the veggies are tender, that’s okay!
Bring this mixture to a boil, then reduce heat to a simmer. Cover the pot, leaving a crack open.
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.
Make sure to stir everything once in a while as the mixture cooks. 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.
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!
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. It will last about four days refrigerated.
What to Serve with Vegetarian Stew
This delicious Veg Stew is a complete meal in a bowl, so feel free to serve it on its own.
I also love this recipe paired with a quick Chopped Salad. And crusty bread for dipping is never out of the question! This Garlic Bread would be especially tasty.
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.
Both my Cream Cheese Mashed Potatoes and my Garlic Mashed Potatoes would be delish.
Related Recipes
Loved this easy Vegetarian Stew recipe? Then, I know you’re going to enjoy these hearty soups and stews, too!
- Vegetable Stew with Dumplings
- Creamy Kale and Potato Soup
- Vegetable Barley Soup
- 15 Bean Soup
- Easy Lentil Soup
- Kitchen Sink Soup
- Creamy Wild Rice Soup
- Mushroom Barley Soup
Vegetable Stew
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 large carrots, sliced 1/2-inch thick (about 1 1/2 cups)
- 2 stalks celery, sliced 1/2 inch thick (about 1 cup)
- 8 ounces mushrooms, halved or quartered (depending on size)
- 2 large cloves garlic, minced
- 1/4 cup flour
- 2 tablespoons paprika
- 3 tablespoons tomato paste
- 2 medium red potatoes, cut into 1-inch chunks (about 1 1/2 cups)
- 1 cup frozen cut green beans
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried sage
- 5 cups vegetable broth
- 1/3 cup frozen peas
- 1/4 cup chopped flat-leaf parsley
- kosher salt
- pepper
Equipment
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
Nutrition
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