Fresh Vegetable Stew Recipes

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VEGETABLE STEW



Vegetable Stew image

Warm up with a bowl of this thick, hearty Vegetable Stew ... it's so delicious and easy to make!

Provided by Ginnie

Categories     Soup

Time 55m

Number Of Ingredients 20

1 tablespoon extra virgin olive oil
1 medium onion, (chopped)
2 large carrots, (sliced 1/2-inch thick (about 1 1/2 cups))
2 stalks celery, (sliced 1/2 inch thick (about 1 cup))
8 ounces mushrooms, (halved or quartered (depending on size))
2 large cloves garlic, (minced)
1/4 cup flour
2 tablespoons paprika
3 tablespoons tomato paste
2 medium red potatoes, (cut into 1-inch chunks (about 1 1/2 cups))
1 cup frozen cut green beans
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
5 cups vegetable broth
1/3 cup frozen peas
1/4 cup chopped flat-leaf parsley
kosher salt
pepper

Steps:

  • Heat olive oil over medium heat in a large Dutch oven.
  • When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
  • Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
  • Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
  • Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
  • Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
  • Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
  • Add peas and parsley; heat through. Season generously to taste with salt and pepper.
  • Serve stew hot. Enjoy!

Nutrition Facts : Calories 241 kcal, ServingSize 1 serving

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