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!
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
NOTE ON BOUILLON: I use Better Than Bouillon vegetable, you an also use cubed bouillon if that's what you have.NOTE ON STORING: You can store the leftovers in an air-tight container for up to 4 days in the fridge. The stew also freezes well in an airtight container for up to 3 months.