Imagine a pot simmering gently on the stove, filling your kitchen with the comforting aroma of fresh vegetables and herbs.
There’s something about vegetable stew that wraps you in warmth, offering a simple yet indulgent culinary hug.
As the ingredients meld, each vegetable contributes its own texture and flavor, transforming into a harmonious, hearty meal.
Let’s bring this cozy dish to life and enjoy every savory spoonful together.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 sharp knife
- 1 ladle
- 1 measuring cup
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, sliced
- 1 large potato, diced
- 1 bell pepper, chopped
- 1 zucchini, sliced
- 1 cup green beans, trimmed
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Vegetable Stew, follow this timeline:
Timeline for Vegetable Stew Preparation and Cooking
Prep Work (Total: 20 minutes)
- Reading & Understanding Recipe – 5 minutes
- Before starting, take a few minutes to read through the recipe to guarantee you understand each step and have all the ingredients and equipment ready.
- Chopping Vegetables – 15 minutes
- Chop the onion, mince the garlic, slice the carrots and celery, dice the potato, chop the bell pepper, and slice the zucchini.
- Trim the green beans. Try to cut vegetables into similar sizes for even cooking.
Cooking (Total: 45 minutes)
3. Heating Oil & Sautéing Onions and Garlic – 5 minutes
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
4. Cooking Carrots, Celery, and Potato – 5 minutes
– Stir in the sliced carrots, celery, and diced potato, cooking for 5 minutes.
5. Adding Remaining Vegetables – 5 minutes
– Add the bell pepper, zucchini, and green beans to the pot.
6. Adding Broth, Tomatoes, and Seasoning – 5 minutes
- Pour in the vegetable broth and canned tomatoes, stirring to combine.
- Season with thyme, basil, salt, and pepper.
7. Simmering the Stew – 30 minutes
- Bring the stew to a boil, then reduce the heat and let it simmer.
- Stir occasionally and check the vegetables for tenderness.
Resting (Total: 10 minutes)
8. Resting the Stew – 10 minutes
– After removing the stew from heat, let it rest for 10 minutes to allow flavors to meld.
Serving
9. Garnishing & Serving – 5 minutes
- Garnish with fresh parsley before serving.
- Pair with crusty bread if desired.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic and sauté until the onion is translucent.
Stir in the carrots, celery, and potato, cooking for 5 minutes.
Add the bell pepper, zucchini, and green beans to the pot.
Pour in the vegetable broth and canned tomatoes, stirring to combine.
Season the stew with thyme, basil, salt, and pepper.
Bring the stew to a boil, then reduce the heat and simmer for 30 minutes.
Stir occasionally and check the vegetables for tenderness.
Remove from heat and let the stew rest for 10 minutes.
Garnish with fresh parsley before serving.
Serving Tips
- Crusty Bread: Perfect for soaking up the flavorful broth and enhancing the meal’s heartiness.
- Steamed Rice: Adds a comforting carbohydrate component that pairs well with the stew’s rich flavors.
- Quinoa: A protein-rich alternative that complements the stew’s vegetable medley.
- Grated Parmesan: Sprinkle over the stew for an added layer of savory richness.
- Side Salad: Provides a fresh and light counterbalance to the stew’s warmth and depth.
Storage
To store vegetable stew, transfer it to an airtight container and refrigerate for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze vegetable stew, allow it to cool completely.
Then, transfer it to airtight containers or freezer bags.
Label with the date and freeze for up to three months for ideal freshness.
Reheating
To reheat vegetable stew, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, microwave on medium power, stirring every minute, until heated through.
Avoid overcooking to maintain texture.
Final Thoughts
Vegetable stew is a versatile and comforting dish that can be enjoyed year-round.
Its hearty combination of vegetables and aromatic herbs makes it a nutritious and satisfying meal.
Whether you’re a seasoned cook or a beginner, this stew is simple to prepare and sure to delight your taste buds.
Adjust the seasoning to your preference and consider adding your favorite vegetables for a personal touch.
Serve it with crusty bread for the perfect finishing touch. Enjoy this delicious and wholesome stew with family and friends.
Frequently Asked Questions
Can I Use Frozen Vegetables Instead of Fresh Ones?
You can substitute frozen vegetables for fresh, maintaining uniformity in size. Adjust cooking time, as frozen vegetables may require less. Guarantee thorough sautéing to retain flavors. Monitor broth absorption, adding as needed to achieve desired consistency.
Is It Possible to Make This Stew in a Slow Cooker?
Yes, you can make this stew in a slow cooker. Sauté onions and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until vegetables are tender.
How Can I Make the Stew Spicier?
To make the stew spicier, incorporate 1-2 teaspoons of chili flakes or cayenne pepper. Add these during the sautéing phase for maximum infusion. Consider using spicy varieties of peppers or adding hot sauce to taste.
What Are Some Protein Options to Add to the Stew?
To boost protein, incorporate legumes such as chickpeas or lentils. You might also add cubed tofu, seitan, or tempeh. Make certain proteins are evenly distributed, absorbing stew flavors. Adjust cooking time for ideal texture and flavor integration.
Can I Substitute Vegetable Broth With Chicken Broth?
Yes, you can substitute vegetable broth with chicken broth. This will impart a richer, savory profile. Make certain the chicken broth is well-seasoned. Adjust the salt accordingly, as chicken broth may vary in sodium content.
Vegetable Stew
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 sharp knife
- 1 Ladle
- 1 measuring cup
Ingredients
- 2 tablespoon olive oil
- 1 large onion chopped
- 2 clove garlic minced
- 2 medium carrot sliced
- 2 stalk celery sliced
- 1 large potato diced
- 1 bell pepper chopped
- 1 zucchini sliced
- 1 cup green beans trimmed
- 4 cup vegetable broth
- 1 can diced tomatoes 14 oz
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic and sauté until the onion is translucent.
- Stir in the carrots, celery, and potato, cooking for 5 minutes.
- Add the bell pepper, zucchini, and green beans to the pot.
- Pour in the vegetable broth and canned tomatoes, stirring to combine.
- Season the stew with thyme, basil, salt, and pepper.
- Bring the stew to a boil, then reduce the heat and simmer for 30 minutes.
- Stir occasionally and check the vegetables for tenderness.
- Remove from heat and let the stew rest for 10 minutes.
- Garnish with fresh parsley before serving.
Notes
