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!
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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.
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!
Ingredients
This rich Meatless Stew uses basic, easy to find ingredients. Here's what you'll need:
- Veggies - This vegan stew uses a combination of fresh and frozen veggies to keep it simple and healthy. The recipe calls for onions, carrots, celery, mushrooms, potatoes, green beans, and peas, but feel free to substitute 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.
- Herbs and Spices - This recipe was inspired by the flavors of Hungarian Goulash, a traditional stew with a paprika-forward flavor. Make sure to use a good-quality mild or sweet paprika, such as McCormick Paprika. Avoid using cheap / generic paprika, which can be bitter-tasting, as well as hot or smoked paprika, which will overpower the stew's flavor. In addition to the paprika, you'll also use dried bay leaves, thyme, rosemary, and sage. The recipe is finished by stirring in fresh parsley, which helps brighten up the flavor.
- Garlic - Fresh garlic adds a deep layer of flavor to the rich, tomato-based broth.
- Tomato Paste - In addition to the herbs and garlic, the concentrated flavor of tomato paste also adds richness and body to the stew.
- Flour - A little all-purpose flour helps to the thicken the soup.
- Broth - This recipe has a vegetable broth base. I make my own from bouillon, that way I always have some on hand.
- Red Wine (Optional) - 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. But some readers have mentioned that they prefer it with wine ... try it both ways to see which you prefer!
- Olive Oil - You'll use extra virgin olive oil to sauté the veggies.
This recipe is naturally vegetarian, vegan, and dairy free! If you'd prefer to make it gluten free, you can use a cornstarch slurry instead of the flour (see tips below and in the recipe card).
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? You'll find a detailed recipe card below, but here's an overview of the steps:
- 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.
- 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.
- 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.
- 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!
- 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.
- 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.
- 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!
Recipe Tips
- Use a Lid - 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.
- Gluten Free Option - 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.
- Wine + Broth - 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.
- Paprika Tip - Make sure to use mild or sweet paprika. Spicy paprika and smoked paprika will overpower the recipe's flavors.
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.
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!
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
Vegetable Stew
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 mild paprika (see note)
- 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
- â…“ cup frozen peas
- ¼ 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
2 Tablespoons of paprika ruined this recipe. After trying to choke down one serving, I threw the rest of it away. A real disapointment for my entire family and we ended up up ordering take out instead. I can make this recipe work through adjusting it but then it will no longer be your recipe but mine and so I'll not be sharing my success here.
Hi Dario! I'm sorry this recipe did not turn out for you. This stew is meant to have a paprika-forward flavor, but of course, you can use less paprika if you're not a fan. I'm not sure what type of paprika you used, but it's important to use a good quality mild or sweet paprika for this stew (I've updated the recipe card to note this), not hot or smoked paprika which would overpower the flavor. Thank you for your feedback!
you doh t mention either liquid or water!!! i'm going to add 2 or 3 cups after browining the oignons
Hi, Nigel! You need 5 cups of vegetable broth ... it's listed after the sage and before the peas, and you add it in step six 🙂
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.
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.
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/
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.