This vegetable stew has been on heavy rotation all winter long. The flavors of this stew alone make it a winner alone. Some of the flavors for this vegetable stew recipe include thyme, onions, garlic, bay leaf, smoked paprika, and lemon juice to name a few. Also, It’s hearty, packed with fiber, and rich in B vitamins.
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: I use mushrooms, onions, carrots, potatoes, garlic cloves, and celery in this recipe. These vegetables are all relatively affordable and easy to find, and they add a variety of flavors and textures to the stew. Other vegetables that can be used in vegetable stew include tomatoes, zucchini, squash, and beans.
- Broth or stock: Broth or stock is used to add flavor and nutrients to the stew. Vegetable broth is the most common choice, and I chose to use it for the recipe. However, feel free to use veggie stock or broth. In addition, I use fresh lemon juice and tomato paste.
- Spices/Herbs: Spices are used to add flavor to the stew. Some common spices used in this vegetable stew include salt, pepper, garlic, bay leaf, thyme, parsley, and smoked paprika.
- Oil: Oil is used to cook the vegetables in the stew. I use olive oil for this recipe but use any neutral cooking oil of your choice.
How to make this vegetable stew
- Add olive oil to a large pot over medium heat. Once hot, add onion, carrot, celery, and 1/2 tsp sea salt and cook, stirring often until vegetables are well browned about 10-12 minutes.
- Add mushrooms, increase heat to medium-high, stirring continuously until mushroom liquid evaporates, about 10 to 12 minutes.
- Add garlic, tomato paste, thyme, smoked paprika, and a couple of pinches of salt and pepper. Cook until fragrant, about 30 seconds. Scrape up any browned bits. Stir in veggie broth, water, potatoes, and bay leaf; bring to a simmer.
- Reduce heat to medium-low, partially cover, and cook until the veg stew is thickened and vegetables are tender, 30 to 35 minutes. When complete, discard the bay leaf and stir in parsley (or greens of your choice) and lemon juice. Season with sea salt and black pepper to taste.
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.
The classic mirepoix (onion, carrots, and celery) gives this easy vegetable stew a tasty flavor base. Get creative with your vegetables. I use a mix of potatoes and mushrooms. Herbs add depth of flavor. I use thyme, bay leaf, and parsley for this recipe. For the spices, I kept it simple with sea salt, black pepper, and smoked paprika. And, I top it off with lemon juice for a floral and lemony essence to the stew. If you’d like extra protein and fiber add greens, chickpeas, lentils, or butter beans.
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 honey, maple syrup, or 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.
Serving Suggestions & Pairing Options
- Pair this stew with rice, dumplings, quinoa, or bread.
- Top with vegan cheese, pickled onions, avocado, guacamole, hot sauce, red pepper flakes, a dollop of hummus, or basil pesto.
- Serve alongside my roasted eggplant sandwich or Jennifer Aniston’s salad with tahini maple 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
- Cornbread Muffins
- Sweet Potato Soup with Chickpeas & Spinach
- Pumpkin Soup
- Roasted Whole Cauliflower
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
- 1 pack sliced mushrooms trimmed and halved if small or quartered if large
- 1 small onion diced
- 2-3 large carrots sliced
- 1 cup celery sliced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 tsp thyme fresh or dried
- 1.5 cups vegetable broth
- 1 1/4 water (if needed)
- 5 medium potatoes peeled, cut into 1-inch pieces
- 1 bay leaf
- 2 tbsp lemon juice
- sea salt and black pepper to taste
- 4 tbsp extra virgin olive oil
- 1 tbsp parsley chopped fresh
- 1 tsp smoked paprika
Instructions
- Add olive oil to a large pot over medium heat. Once hot, add onion, carrot, and 1/2 tsp sea salt and cook, stirring often until vegetables are well browned about 10-12 minutes.
- Add mushrooms, increase heat to medium-high, stirring continuously until mushroom liquid evaporates, about 10 to 12 minutes.
- Add garlic, tomato paste, thyme, smoked paprika, and a couple of pinches of salt and black pepper. Cook until fragrant, about 30 seconds. Scrape up any browned bits. Stir in veggie broth, water, potatoes, and bay leaf; bring to a simmer.
- Reduce heat to medium-low, partially cover, and cook until stew is thickened and vegetables are tender, 30 to 35 minutes. When complete, discard the bay leaf and stir in parsley (or greens of your choice) and lemon juice. Season with salt and black pepper to taste, and enjoy.
Notes
- More flavor: Dry white wine or Tamari (gluten-free soy sauce).
- Thicken stew: Add 2 tbsp of flour simultaneously as the broth.
- More Veggies: Get creative here! Add root vegetables, cauliflower, eggplant, fennel, or winter squash.
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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.