This Vegetable Stew recipe is easy to make and will warm you up from the inside out! It is full of vegetables like onions, carrots, and potatoes, and a thick, rich, herb-packed broth. And it is ready in under an hour!
I make a pot of soup every single week, all year long. It is such an easy way to use whatever I have in my refrigerator and pantry, and it is the perfect lunch for work. I have a wide variety of recipes that use all kinds of pantry staples, like my Tuscan White Bean Soup, Lemon Orzo Soup, and my Cauliflower Red Lentil Soup!
And this Vegetable Stew recipe is a classic! It is packed with vegetables like onions, carrots, and potatoes that are all simmered in a rich, herb-filled broth. It tastes incredible and makes a big batch. This is the perfect stew recipe for Winter.
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Why You'll Love This Recipe
- This recipe utilizes simple, easy-to-find ingredients.
- And it is ready in under an hour.
- This Vegetable Stew recipe is completely vegan, so anyone can enjoy it.
- It is packed with vegetables and herbs like thyme and bay leaf.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Vegetable Broth: I love to use Better Than Bouillon Vegetable Base. It stays fresh forever, and you can make exactly how much you need.
Flour: Flour thickens the broth.
Vegetables: I used onion, carrots, celery, baby bella mushrooms, potatoes, diced tomatoes, and peas! You could always add green beans, or a couple of handfuls of spinach or chopped kale at the end if you have some.
Gold Potatoes: I love the texture and flavor of gold potatoes for this recipe. I do not recommend russet potatoes. If you can't find gold potatoes, use red potatoes!
Herbs: I love fresh thyme and plenty of bay leaves in this Vegetable Stew recipe. They add so much flavor to the broth.
Instructions
Step 1. Heat olive oil in a large Dutch oven over medium heat. Add chopped onion, carrots, celery, mushrooms, and garlic.
Season with a pinch of salt and plenty of black pepper.
Cook, stirring occasionally until the vegetables begin to soften, about 7 minutes.
Step 2. Sprinkle the flour over the vegetables.
Then stir to distribute and continue cooking while stirring frequently for 2 minutes.
Step 3. Add the vegetable broth, diced tomatoes, chopped potatoes, thyme, and bay leaves.
Bring the mixture to a boil, then reduce the heat to low.
Step 4. Simmer uncovered for 25-30 minutes or until the potatoes and carrots are tender.
Then, remove from the heat and add the frozen peas. Stir to distribute and serve!
What to Serve it With
Recipe FAQs
To store, scoop the leftover stew into a container that has an airtight lid and keep it in the refrigerator for up to 5 days.
Or freeze for up to a month.
Gold Potatoes have a thin skin, creamy texture, and buttery flavor. Russet Potatoes have a thick skin with a fluffy texture and a mild flavor.
All-purpose flour is a great seasoning for thickening stew. But, if you are gluten-free, stew can be thickened with cornstarch, too!
Start with two tablespoons of cornstarch and two tablespoons of water in a small bowl. Mix them together, then pour into the finished stew, while stirring. Allow the mixture to simmer for 1 minute to activate the starch.
I love to use Better Than Bouillon Vegetable Base. They also have a vegan chicken and vegan beef base that you can use!
Expert Recipe Tips
I like to keep my vegetables quite chunky for this Vegetable Stew recipe. I aim for 1-inch to 1 ½-inch pieces.
You can chop the vegetables larger or smaller if you desire, but it will change the cooking time slightly! A smaller chop will cook faster, while a large chop will take a little more time.
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📖 Recipe
Vegetable Stew
Equipment
- 1 4-5 Quart Dutch Oven or other large heavy-bottomed pot
- 1 Chefs Knife
- 1 Cutting Board
- 1 Wooden Spoon
Ingredients
- 2 tablespoon Extra Virgin Olive Oil
- 1 Large Onion, chopped into 1-inch pieces
- 3 Medium Carrtos, peeled and chopped into 1-inch pieces see note
- 2 Large Stalks of Celery, chopped into 1-inch pieces
- 8 Ounces Baby Bella Mushrooms, quartered
- 2 Large Cloves of Garlic, Minced
- 3 tablespoon All-Purpose Flour
- 31/2 Cups Vegetable Broth See note!
- 14.5 Ounce Can of Diced Tomatoes
- 14-16 Ounces Gold Potatoes, peeled and cut into 1 ½-inch chunks See note!
- 4 Sprigs Fresh Thyme
- 3 Medium Bay Leaves
- ⅔ Cup Frozen Peas
- Salt and Black Pepper to Taste
Instructions
- Heat extra virgin olive oil in a 5 to 6-quart Dutch oven over medium heat. Add chopped onion, carrots, celery, mushrooms, and minced garlic. Season with a pinch of salt and plenty of black pepper. Cook, stirring occasionally until the vegetables begin to soften, about 7 minutes.2 tablespoon Extra Virgin Olive Oil, 1 Large Onion, chopped into 1-inch pieces, 3 Medium Carrtos, peeled and chopped into 1-inch pieces, 2 Large Stalks of Celery, chopped into 1-inch pieces, 8 Ounces Baby Bella Mushrooms, quartered, 2 Large Cloves of Garlic, Minced, Salt and Black Pepper to Taste
- Sprinkle the flour over the vegetables, then stir. Allow the mixture to cook for 2 minutes, stirring frequently.3 tablespoon All-Purpose Flour
- Add vegetable stock and canned tomatoes, followed by chopped potatoes, thyme, and bay leaves.31/2 Cups Vegetable Broth, 14.5 Ounce Can of Diced Tomatoes, 14-16 Ounces Gold Potatoes, peeled and cut into 1 ½-inch chunks, 4 Sprigs Fresh Thyme, 3 Medium Bay Leaves
- Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 25-30 minutes or until the potatoes are cooked through and the carrots are soft.
- Remove from the heat and add the peas. Stir to distribute the peas and serve.⅔ Cup Frozen Peas
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