Easy Hearty Vegetable Stew on the Stove Top

This Easy Hearty Vegetable Stew is perfect for making as the weather is slowly changing. It’s hearty with perfectly big-cut veggies. The vegetable stock, worcestershire sauce, and the bay leaf bring out the vegetables’ flavor, and you will not miss the meat.

I love stews and soups; they are my favorite to make in the fall and winter. Because they are quick to make, they are filling on their own. Or you can also pair them with a side to make it more filling.

One more thing about why I love stews and soups is because they are a great way to add the most vegetables to your diet at one time.

These ingredients are easy to find, or you might have most of them in your pantry right now.

1. Here the vegteables as you can see are cut bigger than what you would if this were a soup. Then you want to cook the vegetables a little bit by sauteeing them for 3-5 mintues until they become translucent.

2. This is how the vegetables look after you have sauteed them for 3-5 minutes. As you can see, the vegetables became translucent.

3. After, add the tomato paste and mix well.

4. Then add the remaining ingredients, vegetable stock, worcestershire sauce, potatoes (which I forgot to add to this picture), mushrooms, green peas, bay leaf, and salt. Simmer for 20-25 minutes.

5. Mix cornstarch and water to make a slurry. Add it to the pot, and this is used to help thicken the stew. If you don’t have cornstarch, you can use all-purpose flour, which will work just the same. Continue to simmer for 5 minutes.

How to pair the stew?

You can pair the stew with

• White rice
• Classic Mashed Potatoes
• Garlic bread

Here are other recipes you might like

Savory Black Bean Soup

Easy Beef Barley Soup Recipe

Ground Turkey and Veggie Soup

Simple Beef and Vegetable Soup

Broccoli Cheddar Soup

Let’s start making Easy Hearty Vegetable Stew on the Stove Top

Ingredients

• Oil– Oil is only to saute the vegeteables, so any neurtal oil will work just fine.
• Carrots– Cut into 1/2 inch thick.
• Celery– Cut into 1/2 inch thick.
• Onion– Cut into 1/2 inch thick.
• Garlic
• Tomato paste
• Vegetable stock– You can also used chicken or beef stock. If you don’t have stock you can also use broth or even plain water. The stock and broth just gives it more flavor.
• Worcestershire sauce
• Potatoes– Cut into 1/2 inch thick.
• Mushrooms
• Green peas– I used frozen green peas for this recipe but if you have canned green peas, you can defenitly you those.
• Bay leaf
• Salt
• Cornstarch– This is used to make a slurry. The slurly is used to help thicken the stew. If you don’t have cornstarch you can also use all purpose flour instead.
• Water

Instructions

1. Place oil in a 5-quart pot over medium to high heat, then add carrots, celery, onion, and garlic. Saute for 3-5 minutes; you want the vegetables to become slightly translucent.
2. Add tomato paste, and mix well.
3. Add vegetable stock, worcestershire sauce, potatoes, sliced mushrooms, green peas, bay leaf, and salt. Bring to a boil and then bring it down to a simmer for 20-25 minutes.
4. In a small bowl, add cornstarch and water, mix well, then add it to the pot, and mix well. Continue to simmer for 5 mintues.

How to store

• Store remaining stew in an airtight container in the refrigerator, up to 5 days.

Print