Vegetable Stew Recipe

Introduction

This hearty vegetable stew is a comforting and flavorful meal perfect for any day of the week. Packed with a variety of fresh vegetables and aromatic herbs, it’s both nourishing and easy to make. Ideal for vegetarians and anyone looking for a wholesome dinner option.

Ingredients

• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced into rounds
• 2 stalks celery, chopped
• 2 medium potatoes, diced
• 1 medium zucchini, chopped
• 1 medium bell pepper, chopped (any color)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1 can diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon soy sauce (optional for added depth)
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice or vinegar (optional, for a bright finish)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Step 2: Add the carrots, celery, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally.
3. Step 3: Add the zucchini, bell pepper, mushrooms, and green beans. Stir everything together and cook for another 5 minutes.
4. Step 4: Pour in the diced tomatoes with their juices and the vegetable broth. Stir in the dried thyme, rosemary, smoked paprika, bay leaves, and soy sauce if using.
5. Step 5: Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 30-40 minutes until the vegetables are tender. Stir occasionally to prevent sticking.
6. Step 6: Once the veggies are tender, add the frozen peas and cook for another 5 minutes. Remove the bay leaves. Adjust seasoning with salt, pepper, and a splash of lemon juice or vinegar for brightness.
7. Step 7: Ladle the stew into bowls and garnish with fresh parsley. Serve with crusty bread for a complete meal.

Tips & Variations

• For extra protein, add cooked beans or lentils during the simmering stage.
• Use whatever fresh vegetables you have on hand; this stew is very versatile.
• If you prefer a thicker stew, mash some of the potatoes slightly before adding peas.
• Add a pinch of chili flakes for a subtle spicy kick.
• Swap the soy sauce for tamari or coconut aminos for gluten-free options.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew in a slow cooker?

Yes, after sautéing the onion and garlic, transfer all ingredients except peas and fresh parsley to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add peas in the last 15 minutes and garnish before serving.

What can I serve with vegetable stew?

This stew pairs perfectly with crusty bread, rice, or mashed potatoes. A side salad also complements the meal well for a light, balanced dinner.

Vegetable Stew Recipe

Print Recipe

★★★★★

5 from 66 reviews

This hearty vegetable stew is a comforting and nutritious dish packed with a variety of fresh vegetables simmered in a flavorful broth infused with herbs and spices. Perfect for a wholesome meal, it offers a delicious way to enjoy a medley of seasonal vegetables in a warming stew that pairs beautifully with crusty bread.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: International
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced into rounds
• 2 stalks celery, chopped
• 2 medium potatoes, diced
• 1 medium zucchini, chopped
• 1 medium bell pepper, chopped (any color)
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup mushrooms, sliced
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped (for garnish)

Liquids & Canned Goods

• 1 can diced tomatoes
• 4 cups vegetable broth
• 3 tablespoons olive oil
• 1 tablespoon soy sauce (optional for added depth)
• 1 tablespoon lemon juice or vinegar (optional, for a bright finish)

Herbs & Spices

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon smoked paprika
• 2 bay leaves
• Salt and pepper to taste

Instructions

1. Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
2. Add Root Vegetables: Add the carrots, celery, and potatoes to the pot. Cook for 5-7 minutes, stirring occasionally to begin softening the vegetables.
3. Add Remaining Vegetables: Stir in the zucchini, bell pepper, mushrooms, and green beans. Continue cooking for another 5 minutes to combine flavors and lightly cook the vegetables.
4. Add Liquids and Seasonings: Pour in the diced tomatoes with their juices and the vegetable broth. Add the dried thyme, rosemary, smoked paprika, bay leaves, and soy sauce if using. Stir everything well.
5. Simmer the Stew: Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 30-40 minutes until all vegetables are tender, stirring occasionally to prevent sticking.
6. Finish Cooking: Add the frozen peas and cook for an additional 5 minutes. Remove the bay leaves. Adjust the seasoning with salt, pepper, and a splash of lemon juice or vinegar to brighten the flavors.
7. Serve: Ladle the stew into bowls and garnish with fresh parsley. Serve hot alongside crusty bread for a complete, satisfying meal.

Notes

• Using a variety of colorful vegetables adds both nutrition and visual appeal to the stew.
• The soy sauce is optional but adds a nice umami depth to the dish.
• Feel free to substitute any vegetables depending on seasonal availability or personal preference.
• For a thicker stew, mash some of the potatoes against the side of the pot during simmering.
• Leftovers keep well in the fridge for up to 3 days and also freeze nicely.
• Can be made vegan and gluten-free by ensuring soy sauce is gluten-free or replacing it with tamari.

Keywords: vegetable stew, vegan stew, healthy vegetable stew, winter stew, vegetarian recipe, comforting stew