Vegetable Stew is a thick, hearty recipe that’ll keep you warm all winter. Full of your favorite veggies and packed with flavor, this dish is stew-pendous!
Vegetable Stew Recipe
Looking for an instantly cozy and comfortable meal that’ll have you curled up on the couch surrounded by your favorite blankets? Look no further than this amazing vegetable stew! This classic recipe will take you right back to childhood. What was better than coming in from a chilly playdate to be warmed up by a heaping bowl of vegetable stew? This dish is so rich and filling, you won’t even miss the meat. Of course you can always add some if you’re really hankering for some extra protein. I think this vegetable version shines right on its own. Chunks of potatoes, carrots, celery, onions, mushrooms, spinach, plus corn, peas, and green beans pack the pot to the brim. Tomato sauce (and some diced tomatoes) add a tangy base and the vegetable broth rounds it out. Perfectly seasoned with thyme, rosemary, and a dash of red pepper flakes, vegetable stew is a must when the nights are long. The steps themselves are very simple even if the cook time is a tad on the longer side. Dinner will still be ready in under an hour and the hardest part really is just the occasional stirring and having to wait to dig in!
Want to add some beef for dinner? Try the Perfect Beef Stew version. My Slow cooker pork green chili is another winter time favorite!
How To Make Vegetable Stew
- Sauté the vegetables. Use a large stock pot or Dutch oven and heat over medium to high heat. Add 2 tablespoons of oil then add the onions, carrots, celery, and garlic. Cook for about 10 minutes, stirring frequently.
- Cook the mushrooms. Add the mushrooms and cook for another 4 minutes.
- Add the oil and flour. Pour in the remaining oil and sprinkle in the flour. Stir for 2 minutes.
- Make the slurry. In a small, separate bowl, combine cornstarch and water to create a slurry. Mix for 2 minutes until it thickens. Set aside.
- Combine all remaining ingredients. Pour the vegetable broth into the pot. Add in the can of diced tomatoes, potatoes, spinach, frozen green beans, peas, and corn, a can of tomato sauce, 2 tablespoons better than bouillon, rosemary, lemon juice, salt, pepper, thyme, basil, parsley, red pepper flakes, and 2 bay leaves. Add the cornstarch mixture and stir to combine.
- Boil. Bring the stew to a boil then reduce the heat and simmer for 20 minutes, covered. Remove the lid and return to a boil for 10 minutes. Stir occasionally. At this point if you want the stew to be thicker, add more cornstarch mixture.
- Serve. Sprinkle fresh parsley on top and serve!
Storing Veggie Stew
Store leftover stew in the fridge for up to 4 days. This stew can also be frozen for up to 3 months. Be sure to let the stew cool completely before transferring to an airtight container.
Ingredients Notes for Vegetable Stew
- Mushrooms – Sliced portobello are amazing but you can use any kind you prefer.
- Better Than Bouillon – I use the vegetable base to keep this a true vegetarian dish.
- Peas, corn, green beans – Use frozen to save time! Of course you can use fresh or even canned, just keep an eye out to not overcook them.
- Onion – Yellow or white, either works great.
- Diced tomatoes – Don’t drain them, the juices add extra flavor.
- Serving suggestion – Bulk up this stew by serving over some white rice or mashed potatoes. You could also add macaroni pasta to the mix too!
Enjoy!
~Nichole
Vegetable Stew
Ingredients
- 4 Tablespoons Olive Oil divided
- 1 Medium Yellow or White Onion chopped
- 3 Carrots Peeled and Chopped
- 2 Celery Stalks chopped
- 3 Garlic Cloves minced
- 5 Small Portobello Mushrooms sliced into 8 pieces
- 2 Tablespoons All Purpose Flour
- 1 Tablespoon Cornstarch
- 1 Tablespoon Water
- 4 cups Low Sodium Vegetable Broth
- 1 28 Ounce Can Diced Tomatoes undrained
- 10 Small Potatoes sliced into 4 pieces
- 2 Cups Fresh Spinach
- 1 Cup Frozen Green Beans
- 1 Cup Frozen Peas divided
- 1 Cup Frozen Corn
- 8 Ounces Tomato Sauce
- 2 Tablespoons Vegetable Bouillon**SEE NOTE
- 1 Tablespoon Rosemary
- 1 Tablespoon Lemon Juice
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Thyme
- 1 teaspoon Parsley fresh or dried
- ½ teaspoon Dried Basil
- ½ teaspoon Red Pepper Flakes
- 2 Bay Leaves
- 3-5 Tablespoons Parsley for garnish OPTIONAL
Instructions
- In a large pot over medium to high heat add 2 tablespoons of oil, onion, carrots, celery, and garlic. Cook for 10 minutes. Stir occasionally
- Add the mushrooms. Cook for 4 minutes.
- Add the remainder of the oil and flour. Stir for 2 minutes.
- In a small bowl add the cornstarch and water. Mix until thick. Set aside.
- Add the remaining ingredients to the pot. Taste to see if you need to add additional seasonings.
- Bring to a boil.
- Reduce heat to a simmer for 20 minutes. Place the lid on top leaving some space for air to escape. Remove the lid and turn the heat to medium to high and boil for 10 minutes. Occasionally mix.
- If you feel the stew needs to be thicker add the cornstarch and water mixture to thicken the stew.
- Serve and sprinkle parsley on top
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
