Vegetable Stew
Warm up with a bowl of this thick, hearty Vegetable Stew ... it's so delicious and easy to make!
Servings: 4 to 6 people
Calories: 241kcal
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
- ⅓ 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
Paprika - Make sure to use mild or sweet paprika for this recipe ... McCormick Paprika is a good / easy to find option. Do not use hot paprika or smoked paprika, because it will overpower the stew's flavor. If you're not a fan of paprika, feel free to use less (one to two teaspoons), or try one of my other stews recipes that does not include it, like this Irish Veggie Stew or this Vegetable Dumpling Stew.
Broth - I make my own vegetable broth from bouillon ... that way I always have some on hand! You can make this recipe with all vegetable broth (my preference), or you can add some wine for a deeper flavor. 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.
Veggie Cooking Tip - For extra flavor, after you add the mushrooms, continue cooking the veggies until are they are browned.
Gluten Free - 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.
Variations - 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.
More Tips - Check out the info before this recipe card for more helpful tips, recipe variations, and related recipes!
Nutrition
Calories: 241kcal
Tried this recipe?Mention @HelloLittleHome or tag #hellolittlehome!