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Get the Recipe Savory Vegetable Stew with Mushrooms

This hearty vegetable stew is the ultimate comfort food! It's next-level savory with meaty mushrooms and a rich tomato base loaded with potatoes, carrots, parsnips, and more. This vegetarian (vegan, too) recipe is easy to make in one pot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 208 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 2 2 teaspoons extra virgin olive oil
  • 1 1 medium yellow onion diced, 200g
  • 2 2 medium carrots sliced, 130g
  • 1 1 medium parsnip peeled and sliced, 100g
  • 2 2 celery ribs sliced, 115g
  • 16 16 ounces baby bella mushrooms sliced thick
  • 2 2 Tablespoons butter regular or vegan
  • 14-16 14-16 ounces Yukon gold potatoes approx. ½-inch diced
  • 1 1 Tablespoon fresh thyme chopped, or ½ TBSP dried
  • 1 1 Tablespoon fresh Rosemary chopped, or ½ TBSP dried
  • 1 ½ 1 ½ Tablespoons Italian seasoning
  • 6 6 cloves garlic minced
  • Pinch Pinch red pepper flakes
  • ½ ½ teaspoon white pepper
  • 2 2 Tablespoons all-purpose flour
  • 4 4 Tablespoons tomato paste use only 2 TBSP if concentrated
  • 1 1 Tablespoon apple cider vinegar or ½ cup red wine (see notes)
  • 1 1 Tablespoon Worcestershire sauce  vegan if needed
  • 1 1 Tablespoon vegetable bouillon
  • 2 2 bay leaves
  • 3 ½ - 4 3 ½ - 4 cups vegetable stock
  • kosher salt to taste, see notes
  • freshly ground black pepper to taste
  • 1 1 cup frozen peas
  • 2 2 Tablespoons fresh parsley chopped, more for garnish

Instructions

    Cup of Yum
  1. In a Dutch oven or large stock pot, heat oil over medium-high heat. Add onion, carrots, parsnip, celery, and a generous pinch of salt. Saute for 3-4 minutes until starting to soften.
  2. Add sliced mushrooms and stir to combine, adding another pinch of salt. Cook for 7-9 minutes, only stirring occasionally to allow the water to release from the mushrooms.
  3. Add the butter, potatoes, herbs, garlic, and seasonings. Add another pinch of salt and freshly ground black pepper. Stir to combine and cook for 1-2 minutes.
  4. Mix in flour to coat, and cook for around 1 minute, continuing to stir so the flour doesn't burn. Then, stir in the tomato paste, again stirring as it toasts, for around 1 minute.
  5. Deglaze the pan with apple cider vinegar or red wine. Let it cook for 30 seconds (vinegar) to 1 minute (wine). Then stir in the Worcestershire sauce, bouillon, bay leaves, and vegetable stock. Bring to a simmer, then cover and let simmer for 15 minutes, stirring occasionally to ensure it isn't burning (check your temp).
  6. After 15 minutes, remove the lid and let it simmer for another 15 minutes uncovered. Taste test and add salt and pepper if needed. Once the potatoes are tender, stir in frozen peas and parsley until heated. Remove the bay leaves. Serve immediately with additional parsley as desired, and enjoy!

Notes

  • Slice the carrots and parsnips somewhat equally; the goal is to have them in bite-sized chunks.
  • Red Wine: if deglazing with red wine, reduce the stock to 3 cups.
  • Stock: I like the stew thicker using only 3 1/2 cups of stock, if you'd like it a little brothier, add another 1/2 cup towards the end if needed.
  • Salt: adding salt throughout the cooking process will enhance the flavors of each ingredient and create depth - please don't skip this! Keep in mind the potatoes will absorb quite a bit, so you may end up adding more than you think. The salt also helps the potatoes soften in this acidic base.
  • Store any leftovers in an airtight container in the fridge for 4-5 days. It also freezes well!

Nutrition Information

Calories 208kcal (10%) Carbohydrates 35g (12%) Protein 7g (14%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 10mg (3%) Sodium 348mg (15%) Potassium 991mg (28%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 4161IU (83%) Vitamin C 41mg (46%) Calcium 80mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 208

% Daily Value*

Calories 208kcal 10%
Carbohydrates 35g 12%
Protein 7g 14%
Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 10mg 3%
Sodium 348mg 15%
Potassium 991mg 21%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 4161IU 83%
Vitamin C 41mg 46%
Calcium 80mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.