This vegetable stew is so hearty and comforting. It’s simple and satisfying with a wonderfully rich flavor and loads of veggies.
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.
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.
- 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!
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.
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.
More Easy Dinner Recipes
- Thai Red Curry
- Vegetable Paella
- Middle Eastern Lentil Soup
- Mushroom Risotto
- Lentil Curry
- Thai Green Curry
Did you make this recipe? Be sure to leave a comment and rating below.
Vegetable Stew
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
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
- Cremini mushrooms are also called baby bellas, portobellini’s or brown button mushrooms. You can also use white button mushrooms.
- 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.
- Vegetable stock is the same thing as ‘vegetable broth’.
- 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.
- 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.
- 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.
- Leftovers keep very well in the fridge for 4-5 days and can be reheated in the microwave or on the stove.
- This stew is also freezer friendly for up to 3 months if you want to freeze any leftovers.
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!
So happy to hear that Jane! Thanks for the wonderful review.