posted Jan 22, 2020, updated Jan 24, 2024, by Shana Thomas
Introducing the star of winter dining – our go-to vegetable stew. Packed with a flavor medley including thyme, onions, garlic, bay leaf, smoked paprika, and a touch of lemon juice. This hearty dish is not only rich in fiber but also a powerhouse of B vitamins. Get ready for a spoonful of culinary delight!
During the past month, I’ve been experimenting with soups, chilis, and vegetarian vegetable stews that are great for vegetarians and vegans. What I love most about this mushroom stew is the combination of potatoes, carrots, mushrooms, and tomatoes. Feel free to add black beans to this vegetable soup and whatever beans and vegetables you have on hand.
What’s in this vegetable stew
- Vegetables: a finely chopped onion forms the savory base. Thin rounds of carrots add sweetness and color, while coarsely chopped celery provides a mild, crunchy texture. Three minced garlic cloves enhance the overall flavor, complemented by sliced mushrooms for a hearty, earthy element. Five medium potatoes, peeled and cubed, contribute substance and thickness.
- Herbs and spices include thyme for a subtle herbaceous note, smoked paprika for a smoky undertone, and a bay leaf for aroma and depth. Seasoning with salt and black pepper allows for a personalized touch. Garnishing with a cup of freshly chopped parsley adds freshness and vibrant color. These thoughtfully selected ingredients meld together, resulting in a delicious and well-balanced vegetable stew.
- Liquid and Sauces: Extra virgin olive oil for richness, vegetable broth for the base, tomato paste for depth and color, and the juice of a lemon to brighten the overall flavors.
How to make this vegetable stew
- Sauté the Symphony: Heat the extra virgin olive oil in your pot. Add the onion, carrots, celery, and garlic. Sauté until the veggies become golden and fragrant.
- Mushroom Magic: Introduce the sliced mushrooms, allowing them to soak up the goodness. Picture the pot transforming into a canvas of earthy richness. Continue sautéing until the mushrooms release their juices.
- Potato Perfection with Flavor Infusion: Sprinkle in the thyme and smoked paprika. Stir it, allowing the herbs to infuse their aromatic magic. Add the potatoes, letting them absorb the flavorful essence. Sauté for a couple more minutes.
- Broth Brilliance and Simmering Elegance: Pour in the vegetable broth, mix in the tomato paste, and squeeze the juice of a fresh lemon. Drop in a bay leaf. Bring the stew to a gentle boil, then reduce the heat to simmer. Let it simmer for about 20-25 minutes until the potatoes are tender and the flavors meld into a harmonious symphony.
- Finishing Touch and Storage: Season with salt and black pepper to taste. Sprinkle the chopped fresh parsley on top for a vibrant finishing touch.
Common questions about vegetable stew
Hearty greens: give your stew some greens such as kale, spinach, or collard greens.
Veggies: Get creative here! Add root vegetables, cauliflower, eggplant, fennel, or winter squash.
Mushrooms: a medley of mixed mushrooms like cremini, shiitake, and oyster mushrooms add great flavor and texture.
Legumes/beans: lentils, chickpeas, or beans of your choice will add lots of fiber and protein.
Reduce heat to medium-low, partially cover, and cook until the veg stew is thickened, vegetables are tender, and stew is thickened, 30 to 35 minutes.
Try adding tamari (gluten-free soy sauce) or Worcestershire for that savory (or umami) flavor, a pinch of brown sugar for sweetness, lemon juice, or lemon zest for brightness & floral or smoked paprika or red pepper flakes for spice.
Use all-purpose flour or cornstarch (if gluten-free) to help thicken the stew. A slurry is a mixture of some type of starch and water (cold or hot). Mix the flour/starch and water, add it to the stew while simmering and it will thicken up!
Tips for Making the Best Vegetable Stew
- Build flavor step by step! Taste and season with salt and pepper throughout making the stew. The salt will help the potatoes break down and cook in an acidic tomato paste.
- Switch up your vegetables! Swap the mushrooms and carrots for some of your favorite veggies. I love using yellow squash, zucchini, canned chickpeas, frozen peas, and lentils.
- Using fresh herbs and spices – Some of my favorites include basil, thyme, rosemary, cilantro, ginger, cumin, and za’atar.
- Make ahead. Like most stews, soups, & pasta, the longer they cook, the better they taste. Serve this the next day after all the flavors have married together for a quick delicious meal. It’s also great to divide this hearty veggie stew into meal prep portions for a quick lunch during the week.
- Make the stew in an Instant Pot. You follow the same basic steps as the stovetop vegetable stew recipe but use the instant pot instead. Set it to saute to cook the veggies, secure and lock the lid, set it to manual/pressure cook on high, and adjust the time to 5 minutes. Once the timer stops, allow it to release the pressure naturally for about 10 minutes, and then use the quick release.
What to serve with vegetable stew
- Enhance your dining experience by pairing this versatile stew with rice, dumplings, quinoa, or bread.
- Elevate the flavors with delightful toppings like vegan cheese, pickled onions, avocado, guacamole, hot sauce, red pepper flakes, a dollop of hummus, or basil pesto.
- For a complete meal, consider serving it alongside my roasted eggplant sandwich or Jennifer Aniston’s salad with tahini dressing.
How to freeze, store, and reheat this veggie stew
- Storage: Store leftover veggie stew in an airtight container in the fridge for up to one week.
- Freezing: This vegan stew can stay in the freezer in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat leftovers in a saucepan over medium heat. Cook over medium heat, frequently stirring until heated through. Season to taste with salt. Enjoy with a drizzle of extra virgin olive oil and toasted bread.
In conclusion, this warm and hearty vegetable stew is the perfect comfort food for a chilly day. Plus, it’s packed with nutritious veggies and can easily be customized to your liking. Give it a try and enjoy a cozy, comforting meal!
YOU MAY ALSO LIKE:
- Bean Chili
- Sweet Potato Soup with Chickpeas & Spinach
- Pumpkin Soup
- Roasted Whole Cauliflower
- Cornbread Muffins
LEAVE A COMMENT BELOW AND LET ME KNOW HOW YOU LIKE THIS EASY VEGETABLE STEW. I’D LOVE TO HEAR FROM YOU;-)
Warm and Hearty Vegetable Stew with Mushrooms & Potatoes
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small onion finely chopped
- 2 carrots sliced into thin rounds
- 2 celery ribs coarsely chopped
- 3 lrg garlic cloves minced
- 1 pack sliced mushrooms trimmed and halved if small or quartered if large
- 5 medium potatoes peeled & cubed
- 2 tsp thyme fresh or dried
- 1 tsp smoked paprika
- 4 cups vegetable broth (low sodium)
- 2 tbsp tomato paste
- 1 lemon juiced
- 1 bay leaf
- salt and black pepper to taste
- 1 cup parsley leaves and tender stems chopped
Instructions
- Sauté the Symphony: Heat the extra virgin olive oil in your pot. Add the onion, carrots, celery, and garlic. Sauté until the veggies become golden and fragrant.
- Mushroom Magic: Introduce the sliced mushrooms, allowing them to soak up the goodness. Picture the pot transforming into a canvas of earthy richness. Continue sautéing until the mushrooms release their juices.
- Potato Perfection with Flavor Infusion: Sprinkle in the thyme and smoked paprika. Stir it, allowing the herbs to infuse their aromatic magic. Add the potatoes, letting them absorb the flavorful essence. Sauté for a couple more minutes.
- Broth Brilliance and Simmering Elegance: Pour in the vegetable broth, mix in the tomato paste, and squeeze the juice of a fresh lemon. Drop in a bay leaf. Bring the stew to a gentle boil, then reduce the heat to simmer. Let it simmer for about 20-25 minutes until the potatoes are tender and the flavors meld into a harmonious symphony.
- Finishing Touch and Storage: Season with salt and black pepper to taste. Sprinkle the chopped fresh parsley on top for a vibrant finishing touch. Once done, savor the stew warm or let it cool completely and store it in a tightly closed container in your fridge for up to 4 days.
Notes
- More flavor: Dry white wine or Tamari (gluten-free soy sauce).
- Thicken stew: stir in a small amount of cornstarch mixed with water or whisk in a bit of flour blended with water for enhanced richness. Simmer until reaching your desired thickness, relishing the transformation with patience. For an alternative approach, turn off the heat and either briefly blend some parts of the stew with an immersion blender, leaving large chunks, or puree one cup in a blender (after cooling slightly) and return it to the pot.
- More Veggies: Get creative here! Add root vegetables, peas, chickpeas, lentils, cauliflower, eggplant, fennel, or winter squash.
- For freezing: Let it cool completely, seal tightly with some space for expansion, and freeze for up to 1 month. When ready to enjoy, thaw overnight in the fridge and gently reheat over low heat.
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This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my affiliate notice for details.
This stew recipe is delicious and perfect for those cold winter days.
Looks very good and filling
Thank you, Deana!!
Yes, it’s the perfect cozy winter stew.
This is the perfect weather for a stew looks so delicious
Thanks, It’s so yummy!! Let me know how you like it.
Can’t wait to make this.
Sweet! It will be delicious.