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    Home » Dinner

    Vegetable Stew

    Published: Mar 24, 2020 Updated: Sep 10, 2020 by Alison Hope · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe
    Vegetable Stew

    This vegetable stew is so hearty and comforting. It’s simple and satisfying with a wonderfully rich flavor and loads of veggies.

    Vegetable stew in a black bowl.

    There’s nothing quite like a big hearty pot of vegetable stew. It’s basically the most comforting of comfort foods that exists!

    It’s so filling and satisfying on every level. And leftovers keep so well that making a large portion of stew is basically a requirement.

    Serve it with rice or without, with some bread on the side for dipping or without, no matter how you serve it, this is a meal you will totally love.

    And for more delicious dinner options, check out our vegetable curry and vegetarian goulash.

    Vegetable stew in a black bowl.

    How To Make Vegetable Stew

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add some olive oil to a pot along with chopped onion, crushed garlic, dried thyme, dried rosemary and dried oregano and sauté until the onions are softened.
    • Add in sliced mushrooms, diced carrots and chopped celery and sauté until the mushrooms are slightly softened.
    • Now add in some vegetable stock, canned chopped tomato and red wine along with baby potatoes (sliced in half), canned black beans, tomato paste, soy sauce and a bay leaf.
    • Bring to a simmer and then reduce the heat, stirring occasionally until the potatoes are soft and cooked.
    Step by step process photo collage of making vegetable stew.
    • Mix some cornstarch with a little water into a paste and then pour it into the stew and stir it in until it starts to thicken.
    • Add in a little coconut sugar (or brown sugar) for flavor balance and stir it in. Add salt and pepper to taste.
    • And you’re ready to serve!
    Step by step process photo collage of making a vegetable stew.

    Recipe Tips

    Cremini Mushrooms: We used sliced cremini mushrooms, also called baby bellas, portobellini’s or brown button mushrooms. However you can switch these for plain white button mushrooms as well.

    Red Wine: You can really use any variety of red wine that you may have on hand. This really contributes to the rich flavor of this stew. However, you can also omit it if you prefer and just use extra vegetable stock.

    Vegetable Stock: This is the same thing as ‘vegetable broth’. These can have differing levels of sodium which is why you should add salt and pepper in at the end ‘to taste’. If your vegetable stock/broth has a lot of sodium you might not need to add any extra salt.

    Baby Potatoes: The baby potatoes are sliced in half (no need to peel them first) and they are so delicious in this stew! If you only have regular white potatoes on hand (any variety) then you can use peeled and chopped regular potatoes instead.

    Bowl of stew with a spoon.

    How To Serve It

    This stew is so rich and hearty that you can serve it exactly as it is, without any extras.

    However, it’s also great with some basmati rice! Some crusty bread on the side for dipping into your stew is also a super delicious idea!

    Storing and Freezing

    Leftovers keep wonderfully well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.

    It’s also freezer friendly for up to 3 months if you want to freeze some.

    Vegetable stew in a black bowl with a spoon.

    More Easy Dinner Recipes

    1. Thai Red Curry
    2. Vegetable Paella
    3. Middle Eastern Lentil Soup
    4. Mushroom Risotto
    5. Lentil Curry
    6. Thai Green Curry
    A spoonful of vegetable stew.

    Did you make this recipe? Be sure to leave a comment and rating below.

    Vegetable stew

    Vegetable Stew

    This vegetable stew is so hearty and comforting. It's simple and satisfying with a wonderfully rich flavor and loads of veggies.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Servings: 4
    Calories: 448kcal
    Author: Alison

    Ingredients

    • 3 Tbsp Olive Oil Extra Virgin
    • 1 Medium Onion Chopped
    • 1 Tbsp Crushed Garlic
    • 1 tsp Dried Thyme
    • ½ tsp Dried Rosemary
    • ½ tsp Dried Oregano
    • 5 cups Cremini Mushrooms Sliced
    • 3 Large Carrots Diced
    • 3 Stalks Celery Chopped
    • 2 cups Vegetable Stock
    • 14 ounces Canned Chopped Tomato
    • ½ cup Red Wine
    • 3 and ½ cups Baby Potatoes Sliced in Half
    • 15 ounces Canned Black Beans
    • ½ cup Tomato Paste
    • 1 Tbsp Dark Soy Sauce
    • 1 Bay Leaf
    • 1 Tbsp Cornstarch
    • 1 Tbsp Coconut Sugar
    • Salt and Pepper To Taste
    US Customary – Metric

    Instructions

    • Add the olive oil to a pot along with the chopped onion, crushed garlic, dried thyme, dried rosemary and dried oregano and sauté until the onions are softened.
    • Add the sliced mushrooms, diced carrots and chopped celery and sauté until the mushrooms are slightly softened.
    • Add the vegetable stock, canned chopped tomato and red wine along with the baby potatoes, canned black beans, tomato paste, soy sauce and bay leaf.
    • Bring to a simmer and then reduce the heat, stirring occasionally until the potatoes are soft and cooked.
    • Mix the cornstarch with a little water into a paste and pour it into the stew. Keep stirring until it starts to thicken.
    • Add the coconut sugar and stir it in.
    • Add salt and pepper to taste.

    Video

    Notes

    1. Cremini mushrooms are also called baby bellas, portobellini’s or brown button mushrooms. You can also use white button mushrooms.
    2. You can use any red wine that you have on hand. You can also omit it if you prefer and just use extra vegetable stock.
    3. Vegetable stock is the same thing as ‘vegetable broth’.
    4. The baby potatoes are sliced in half (no need to peel them first). You can also substitute peeled and chopped regular white potato (any variety) instead of the baby potatoes. 
    5. The dark soy sauce is a lower sodium soy sauce that is also darker in color. However, you can also just use regular soy sauce if that’s what you have on hand. 
    6. The coconut sugar is added in to balance the flavors and does not in any way result in a ‘sweet’ taste for the stew. However, you can omit it, or substitute light brown sugar instead. 
    7. Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove. 
    8. This stew is also freezer friendly for up to 3 months if you want to freeze any leftovers. 

    Nutrition

    Serving: 1Serve | Calories: 448kcal | Carbohydrates: 71g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Sodium: 1614mg | Potassium: 2140mg | Fiber: 16g | Sugar: 17g | Vitamin A: 10022IU | Vitamin C: 52mg | Calcium: 160mg | Iron: 6mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Jane

      April 02, 2020 at 8:16 am

      Wow, this was seriously so good. Even my meat-crazy family tucked into this like there was no tomorrow! This is definitely a perfect recipe for enjoyable Meatless-Mondays. Thanks!5 stars

      Reply
      • Alison Hope

        April 02, 2020 at 8:17 am

        So happy to hear that Jane! Thanks for the wonderful review.

        Reply

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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