Picture the comforting aroma of simmering tomatoes, onions, and herbs filling your kitchen.
This Tomato Stew is the epitome of cozy simplicity, perfect for a nourishing meal that feels like a warm hug.
With just a few steps, humble ingredients transform into a vibrant, hearty stew, bursting with flavors.
Each spoonful offers a delightful blend of tender vegetables and rich broth.
Let’s bring this comforting dish to life and enjoy every savory bite.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 chopping board
- 1 knife
- 1 measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 4 large tomatoes, chopped
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup potatoes, diced
- 1 cup carrots, sliced
- 1 cup green beans, trimmed and halved
Cook & Prep Time
To effectively manage your time while preparing and cooking Tomato Stew, you can follow this timeline:
1. Reading the Recipe: Allow 5 minutes to read through the entire recipe to familiarize yourself with the steps and ingredients.
2. Prep Work (Total: 15 minutes):
- 0:00 – 2:00: Gather all ingredients and equipment.
- 2:00 – 5:00: Chop the onion and bell pepper.
- 5:00 – 7:00: Mince the garlic.
- 7:00 – 10:00: Chop the tomatoes.
- 10:00 – 12:00: Dice the potatoes and slice the carrots.
- 12:00 – 15:00: Trim and halve the green beans.
3. Cooking (Total: 45 minutes):
- 15:00 – 17:00: Heat the olive oil in a large pot over medium heat.
- 17:00 – 20:00: Sauté the chopped onion until translucent.
- 20:00 – 22:00: Stir in the minced garlic and chopped bell pepper; cook for 2 minutes.
- 22:00 – 25:00: Add the chopped tomatoes and cook until they start to break down.
- 25:00 – 30:00: Pour in the vegetable broth and bring the mixture to a simmer.
- 30:00 – 32:00: Season with salt, black pepper, oregano, and basil.
- 32:00 – 35:00: Add the diced potatoes and sliced carrots to the pot.
- 35:00 – 65:00: Simmer the stew for 30 minutes or until the vegetables are tender.
- 65:00 – 70:00: Stir in the green beans and cook for an additional 5 minutes.
4. Resting Time (Total: 10 minutes):
– 70:00 – 80:00: Remove the pot from heat and let the stew rest before serving.
This timeline allows for efficient use of your time, keeping you on track and ensuring that everything is ready to serve in a timely manner.
Adjust as needed based on your cooking speed and familiarity with the recipe.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent.
Stir in the minced garlic and chopped bell pepper; cook for 2 minutes.
Add the chopped tomatoes and cook until they start to break down.
Pour in the vegetable broth and bring the mixture to a simmer.
Season with salt, black pepper, oregano, and basil.
Add the diced potatoes and sliced carrots to the pot.
Simmer the stew for 30 minutes or until the vegetables are tender.
Stir in the green beans and cook for an additional 5 minutes.
Remove the pot from heat and let the stew rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with a slice of warm crusty bread to soak up the delicious stew.
- Steamed Rice: Pair with a side of fluffy steamed rice for a complete and satisfying meal.
- Quinoa: Add a healthy twist by serving the stew over a bed of cooked quinoa.
- Mashed Potatoes: Enjoy with creamy mashed potatoes for a comforting combination.
- Grated Cheese: Sprinkle some grated Parmesan or cheddar cheese on top for extra flavor.
Storage
Allow tomato stew to cool completely before transferring to airtight containers.
Refrigerate for up to 3 days.
Freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze tomato stew, let it cool completely.
Transfer to airtight containers and label with the date.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat tomato stew, warm it gently on the stove over low heat.
Stir occasionally.
Alternatively, use a microwave-safe dish.
Cover it to prevent splatters, and heat in short intervals.
Final Thoughts
Tomato stew is a versatile and comforting dish. It can be easily customized to suit your taste preferences.
Using fresh, ripe tomatoes enhances the flavor of the stew.
Feel free to experiment with additional ingredients like your favorite vegetables or proteins.
This stew isn’t only delicious but also nutritious, making it an excellent choice for a wholesome meal.
Always taste and adjust the seasoning before serving to guarantee a perfect balance.
Enjoy this delightful dish with your loved ones, and don’t hesitate to make it your own with personal touches.
Frequently Asked Questions
Can I Use Canned Tomatoes Instead of Fresh?
You can use canned tomatoes instead of fresh. Substitute an equal amount, around 28 ounces, of canned tomatoes for fresh ones. Make certain they’re diced and well-drained to avoid excess liquid, maintaining the stew’s intended consistency and flavor balance.
Is This Recipe Suitable for Vegans?
Yes, this recipe is suitable for vegans. Verify all ingredients, like vegetable broth, meet vegan standards. Substitute as needed, such as using vegan olive oil. Taste throughout to balance seasoning, adjusting for personal preferences.
How Can I Make the Stew Spicier?
To make the stew spicier, add 1/2 teaspoon of crushed red pepper flakes or 1 finely chopped jalapeño when sautéing the onions. Adjust the spice level to taste, ensuring you balance with other seasonings.
What Protein Can I Add to the Stew?
You can add 200 grams of cooked chicken breast, cubed, or 150 grams of firm tofu, diced. Stir in your chosen protein during the final 5 minutes of cooking to guarantee it’s heated through and well-incorporated.
Can I Substitute Chicken Broth for Vegetable Broth?
You can substitute chicken broth for vegetable broth. Use the same measurement: 2 cups. This change may alter the flavor profile slightly, adding a richer taste. Make sure to taste the stew before serving to adjust seasoning.
Tomato Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 chopping board
- 1 Knife
- 1 measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 4 large tomatoes chopped
- 2 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 cup potatoes diced
- 1 cup carrots sliced
- 1 cup green beans trimmed and halved
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and chopped bell pepper; cook for 2 minutes.
- Add the chopped tomatoes and cook until they start to break down.
- Pour in the vegetable broth and bring the mixture to a simmer.
- Season with salt, black pepper, oregano, and basil.
- Add the diced potatoes and sliced carrots to the pot.
- Simmer the stew for 30 minutes or until the vegetables are tender.
- Stir in the green beans and cook for an additional 5 minutes.
- Remove the pot from heat and let the stew rest for 10 minutes before serving.
Notes
