Vegetable Stew
User Reviews
5
Vegetable Stew
Description
This Vegetable Stew recipe starts by cooking onions and baby bella mushrooms until the onion caramelizes and mushrooms release moisture. Carrots, celery, garlic, and fresh thyme are added and softened before seasoning. Tomato paste and flour coat the vegetables, helping to thicken the stew. Fire-roasted diced tomatoes and low-sodium vegetable broth are added to create the simmering liquid, into which diced Yukon gold potatoes are introduced and cooked until tender. The result is a thick, flavorful stew highlighting the natural sweetness and earthiness of the vegetables combined with a rich tomato base.
The stew can be served as a main or side dish, suitable for colder days or as a comforting, filling meal. Chopped fresh parsley adds brightness when sprinkled on top.
For consistent texture, cut all vegetables to similar sizes, larger for a chunkier stew. Store leftovers in the refrigerator up to 3-4 days or freeze for up to 3 months, reheating thoroughly before serving.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 (8-ounce) packages baby bella mushroom sliced
- 3 carrot sliced
- 3 celery sliced, stalks
- 3 garlic minced, cloves
- 2 tablespoons thyme chopped, fresh
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup all-purpose flour
- 1 tablespoon tomato paste
- 1 (14.5 ounce) can diced tomatoes fire roasted
- 4 cups vegetable broth low sodium
- 3 medium potato cut into 1-inch pieces (about 1 ½ pounds, Yukon gold variety
- parsley chopped, for serving (optional)
Instructions
- In a large Dutch oven or heavy bottomed pot, add olive oil and set over medium heat. Add the onion and mushrooms and cook for 10 to 12 minutes, or until the onion is golden brown and the mushrooms have released most of their moisture.
- Add the carrots, celery, garlic and thyme and cook for 5 to 7 minutes, or until the carrots and celery start to soften. Season with salt and pepper.
- Add tomato paste, stirring with a wooden spoon to evenly incorporate. Cook for about 1 minute, then add flour, stirring to evenly coat the vegetables. Cook for 1 to 2 minutes more.
- Add diced tomatoes and vegetable broth and bring to a boil. Once boiling, add potatoes and reduce heat to simmer. Cook for 30 to 40 minutes, or until the potatoes are tender and the stew has thickened.
- Garnish with chopped fresh parsley (if using) before serving.
Notes
- Cut vegetables to similar sizes for even cooking, larger cuts yield a chunkier stew.
- Store leftovers in an airtight container refrigerated for 3-4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 548mg | 23% |
| Potassium | 883mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5534IU | 111% |
| Vitamin C | 26mg | 29% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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