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Vegetarian Stew

Hearty Vegetarian Stew for Cozy Weeknight Meals

A delicious and nourishing vegetarian stew, perfect for cozy weeknight meals and customizable with seasonal veggies.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Use extra virgin for robust flavor.
  • 1 medium Onion Substitute with shallots for milder taste.
  • 2 stalks Celery Can be replaced with fennel.
  • 3 medium Carrots Substitute with parsnips if desired.
  • 8 ounces Chestnut Mushrooms Switch for white button or cremini.
For the Flavor
  • 3 cloves Garlic Fresh is best.
  • 1 tablespoon Fresh Rosemary Dried works too.
  • 1 tablespoon Fresh Thyme Dried works too.
  • 2 tablespoons Tomato Puree Can use crushed tomatoes.
  • 2 tablespoons Soy Sauce Tamari is a gluten-free alternative.
  • 2 Bay Leaves Remove before serving.
For the Thickness
  • 2 tablespoons Flour Use gluten-free flour if necessary.
  • 1/2 cup Red Wine Replace with vegetable broth for non-alcoholic.
  • 4 cups Vegetable Stock Homemade stock is preferable.
For Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a Dutch oven over low heat. Add onion and celery, sprinkle with salt, and sauté for about 10 minutes until softened.
  2. Add sliced carrots to the pot and cook for another 10 minutes, stirring well.
  3. Increase heat to medium, add sliced chestnut mushrooms, and cook for 5 minutes until they release their juices.
  4. Stir in minced garlic, rosemary, and thyme. Cook for 1-2 minutes to release the aromatic oils.
  5. Mix in tomato puree, soy sauce, and flour. Stir for about 1 minute.
  6. Pour in red wine and deglaze the pot, cooking for 3-4 minutes until reduced.
  7. Add chopped parsnips and swede. Pour enough vegetable stock to cover, add bay leaves, salt, and pepper. Bring to a boil, then reduce heat to simmer.
  8. Let the stew simmer uncovered for 45-50 minutes, stirring occasionally.
  9. Taste and adjust seasoning as needed. Remove bay leaves before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 500mgPotassium: 700mgFiber: 7gSugar: 6gVitamin A: 800IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This stew is customizable with seasonal veggies and stores well for leftovers.

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