This Hearty Vegetable Stew is a deeply comforting one-pot meal, perfect for chilly evenings. It’s packed with chunky potatoes, tender carrots, and meaty mushrooms in a rich, herb-infused tomato broth. You’ll love how satisfying and flavorful this nourishing vegetable stew is.
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Why You’ll Love This Hearty Vegetable Stew
- Incredibly satisfying: Chunky potatoes and meaty mushrooms make it a proper main.
- Deep, complex flavor: Sautéed aromatics and a rich tomato-herb broth deliver restaurant-quality taste.
- One-pot wonder: Everything cooks in one pot for easy cleanup and incredible aromas.
- Wonderfully versatile: Easily adapts with whatever vegetables you have on hand.
Ingredients & Tools
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 large carrots, peeled and chopped into ½-inch rounds
- 2 celery stalks, chopped
- 8 oz cremini mushrooms, halved or quartered
- 3 tbsp tomato paste
- ½ cup dry red wine (optional, but recommended)
- 4 cups vegetable broth
- 1 (14.5 oz) can diced tomatoes, with their juices
- 3 medium Yukon Gold potatoes, chopped into 1-inch chunks
- 1 tsp dried thyme
- 1 bay leaf
- 1½ cups frozen peas
- Salt and freshly ground black pepper, to taste
- Fresh parsley, for garnish
Tools: A large Dutch oven or heavy-bottomed soup pot, a wooden spoon, and a sharp chef’s knife.
Notes: Don’t skip sautéing the vegetables first—it unlocks their sweetness. Red wine adds depth, but you can use extra broth instead.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 8 g |
| Fat: | 7 g |
| Carbs: | 48 g |
| Fiber: | 10 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 45 minutes | Total Time: 1 hour 5 minutes
Before You Start: Tips & Ingredient Notes
- Don’t rush the sauté. When you cook the onions, carrots, and celery (the “holy trinity” of flavor), you want them to soften and sweeten, not just wilt. Taking a full 8-10 minutes here makes a world of difference in the final taste.
- Choose your potatoes wisely. I love Yukon Golds for their buttery texture and ability to hold their shape. Russets will work but can get a bit mealy. For the best result, stick with a waxy or all-purpose potato.
- Embrace the tomato paste. Let it cook for a minute or two with the vegetables until it darkens slightly. This simple step, called “toasting,” cooks out the raw tinny taste and gives the stew a richer, more caramelized tomato flavor.
- Why red wine? The alcohol cooks off, leaving behind a wonderful acidity and complexity that balances the sweetness of the vegetables. If you don’t cook with alcohol, a splash of balsamic vinegar is a great substitute.
How to Make Hearty Vegetable Stew
Step 1: Start by heating the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery. You’ll hear a satisfying sizzle. Cook, stirring occasionally, for about 8-10 minutes, until the onions are translucent and the carrots have begun to soften. This is where the flavor foundation is built, so be patient.
Step 2: Add the minced garlic and the mushrooms. Stir everything together. The mushrooms will initially soak up the oil, but then they’ll start to release their own liquid and turn a beautiful golden brown. Cook for another 5-7 minutes until the mushrooms are tender and fragrant.
Step 3: Push the vegetables to the side of the pot to make a little clear space. Add the tomato paste directly onto the hot surface of the pot and let it cook for about a minute. You’ll see it darken a shade—this is a good thing! Then, mix it thoroughly into the vegetables until everything is coated in a rusty-red hue.
Step 4: If you’re using the red wine, pour it in now. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot—that’s pure flavor! Let the wine bubble and reduce for about 2 minutes until the sharp alcohol smell has mellowed out.
Step 5: Now, add the vegetable broth, diced tomatoes with their juices, the chopped potatoes, dried thyme, and the bay leaf. Give everything a good stir to combine. Bring the stew up to a lively boil.
Step 6: Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. You’re looking for the potatoes to be completely tender when pierced with a fork. The broth will have thickened slightly and taken on all the wonderful flavors.
Step 7: Stir in the frozen peas—they only need a few minutes to cook through and will add a lovely pop of color and sweetness. Taste the stew and season generously with salt and black pepper. Remember, potatoes need a fair amount of salt to truly shine. Remove and discard the bay leaf.
Step 8: Ladle the hot stew into deep bowls and garnish with a generous sprinkle of fresh parsley. I highly recommend serving it with a thick slice of crusty bread for dipping into that incredible broth.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months; note potatoes may become slightly grainy upon thawing.
- Reviving: Reheat gently on the stovetop, adding a splash of broth or water if needed.
Serving Suggestions
Complementary Dishes
- Crusty No-Knead Bread — It’s non-negotiable for sopping up every last drop of the savory broth. The chewy texture and crisp crust are the perfect contrast to the soft vegetables.
- A Simple Green Salad with a Zesty Vinaigrette — The fresh, crisp, and acidic salad provides a bright counterpoint to the rich, deep flavors of the stew, cleansing the palate between bites.
- Garlicky Polenta — Spooning the stew over a creamy, cheesy polenta creates an incredibly comforting and satisfying meal that feels both rustic and elegant.
Drinks
- A Glass of Medium-Bodied Red Wine — A Grenache or Pinot Noir mirrors the stew’s earthy notes and subtle acidity without overpowering the delicate vegetables.
- Sparkling Water with Lemon — The effervescence and citrus cut through the richness beautifully, making each spoonful of stew taste fresh and new.
- Earl Grey Tea — The bergamot in the tea has a floral, citrusy quality that pairs surprisingly well with the herbal, tomato-based broth.
Something Sweet
- Classic Apple Crumble — The warm, spiced apples and buttery oat topping continue the theme of comfort in the most delightful way, offering a cozy end to the meal.
- Dark Chocolate Pots de Crème — A rich, silky, and not-too-sweet chocolate dessert provides a luxurious and sophisticated finish that contrasts the stew’s rustic heartiness.
- Lemon Sorbet — Its bright, clean, and refreshing flavor is the perfect palate-cleanser after a hearty and savory meal, leaving you feeling light and satisfied.
Top Mistakes to Avoid
- Mistake: Chopping the vegetables too small. You want hearty, spoonable chunks that hold their texture through the simmering process. If you dice everything too finely, it will turn into a mushy vegetable soup rather than a chunky stew.
- Mistake: Boiling too vigorously after adding the broth. A gentle simmer is key. A rolling boil will break down the potatoes too quickly, making them disintegrate and clouding the broth. Keep it at a low, steady bubble.
- Mistake: Skipping the taste-and-season step at the end. Potatoes are like little flavor sponges and can make the stew taste underseasoned. Always do a final taste test and adjust the salt and pepper just before serving.
- Mistake: Adding the peas too early. Tossing them in during the last 5 minutes of cooking is perfect. If you add them with the potatoes, they’ll turn an unappetizing gray-green color and become mushy.
Expert Tips
- Tip: For a thicker stew, use a potato masher. Once the stew is finished cooking, simply take a potato masher and press it down into the stew 3-4 times. This will crush some of the potato chunks, releasing their starch and naturally thickening the broth without any flour.
- Tip: Make it a day ahead. Stews are almost always better the next day. The flavors have more time to meld and deepen. Just let it cool completely before storing it in the fridge, and gently reheat it on the stove.
- Tip: Add a Parmesan rind. If you have one stashed in your freezer, toss the rind into the pot while the stew simmers. It will melt into the broth, adding an incredible layer of savory, umami richness.
- Tip: Brighten it up at the end. A squeeze of fresh lemon juice or a drizzle of good quality balsamic glaze right before serving can lift all the flavors and add a wonderful, bright finish that makes the whole dish sing.
FAQs
Can I make this stew in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker with great results. Simply follow steps 1 through 4 on the stovetop to build the flavor base (sautéing the vegetables and toasting the tomato paste). Then, transfer everything to your slow cooker, add the remaining ingredients except the peas, and cook on low for 6-7 hours or high for 3-4 hours. Stir in the frozen peas during the last 15 minutes of cooking.
How can I make this stew gluten-free?
This recipe is naturally gluten-free as written! Just be sure to double-check the labels on your vegetable broth and tomato paste, as some brands may use additives that contain gluten. As long as those are certified gluten-free, you’re all set for a delicious, safe meal.
What’s the best way to store and reheat leftovers?
Let the stew cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. Reheat it gently on the stovetop over medium-low heat, stirring occasionally. You may need to add a splash of broth or water as it reheats, as the potatoes will continue to absorb liquid.
Can I freeze this vegetable stew?
You can, but with one caveat: the texture of the potatoes may become a little grainy upon thawing. If that doesn’t bother you, freeze the cooled stew in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. For best freezing results, you could consider omitting the potatoes and adding fresh ones when you reheat it.
What other vegetables can I add?
This stew is a fantastic canvas! Sweet potatoes, parsnips, or turnips would be lovely root vegetable additions. For greens, stir in some chopped kale or spinach during the last 5 minutes of cooking. Corn, green beans, or even a can of drained and rinsed chickpeas are also great for adding more substance and variety.
Hearty Vegetable Stew
Make this delicious Hearty Vegetable Stew for a comforting one-pot meal. Packed with potatoes, carrots & mushrooms in a rich broth. Get the easy recipe now!
Ingredients
For the Ingredients
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2 tbsp olive oil
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1 large yellow onion (diced)
-
3 cloves garlic (minced)
-
2 large carrots (peeled and chopped into ½-inch rounds)
-
2 celery stalks (chopped)
-
8 oz cremini mushrooms (halved or quartered)
-
3 tbsp tomato paste
-
½ cup dry red wine (optional, but recommended)
-
4 cups vegetable broth
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1 can diced tomatoes (14.5 oz, with their juices)
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3 medium Yukon Gold potatoes (chopped into 1-inch chunks)
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1 tsp dried thyme
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1 bay leaf
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1½ cups frozen peas
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Salt and freshly ground black pepper (to taste)
-
Fresh parsley (for garnish)
Instructions
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Start by heating the olive oil in your large Dutch oven or pot over medium heat. Add the diced onion, carrots, and celery. You’ll hear a satisfying sizzle. Cook, stirring occasionally, for about 8-10 minutes, until the onions are translucent and the carrots have begun to soften. This is where the flavor foundation is built, so be patient.01
-
Add the minced garlic and the mushrooms. Stir everything together. The mushrooms will initially soak up the oil, but then they’ll start to release their own liquid and turn a beautiful golden brown. Cook for another 5-7 minutes until the mushrooms are tender and fragrant.02
-
Push the vegetables to the side of the pot to make a little clear space. Add the tomato paste directly onto the hot surface of the pot and let it cook for about a minute. You’ll see it darken a shade—this is a good thing! Then, mix it thoroughly into the vegetables until everything is coated in a rusty-red hue.03
-
If you’re using the red wine, pour it in now. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot—that’s pure flavor! Let the wine bubble and reduce for about 2 minutes until the sharp alcohol smell has mellowed out.04
-
Now, add the vegetable broth, diced tomatoes with their juices, the chopped potatoes, dried thyme, and the bay leaf. Give everything a good stir to combine. Bring the stew up to a lively boil.05
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Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. You’re looking for the potatoes to be completely tender when pierced with a fork. The broth will have thickened slightly and taken on all the wonderful flavors.06
-
Stir in the frozen peas—they only need a few minutes to cook through and will add a lovely pop of color and sweetness. Taste the stew and season generously with salt and black pepper. Remember, potatoes need a fair amount of salt to truly shine. Remove and discard the bay leaf.07
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Ladle the hot stew into deep bowls and garnish with a generous sprinkle of fresh parsley. I highly recommend serving it with a thick slice of crusty bread for dipping into that incredible broth.08
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