vegetable stew recipe
The Best vegetable stew recipe
Creamy Vegetable Stew
A hearty and comforting vegetable stew packed with seasonal vegetables, tender meat, and a rich, creamy sauce. Perfect for a cozy dinner!
🥘Ingredients
- 2 medium potatoes, diced
- 2 medium carrots, sliced
- 1 large onion, diced
- 2 cups mixed vegetables (e.g., bell peppers, zucchini, celery)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 lb (450g) chicken thighs or beef stew meat, cubed
- 1 cup vegetable broth
- 1 cup tomato sauce
- 1 cup heavy cream or coconut milk (for a lighter option)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent (~5 mins). -
2
Add garlic, carrots, and mixed vegetables. Cook for another 5 minutes until slightly softened. Stir in tomato sauce, thyme, rosemary, bay leaf, salt, and pepper. -
3
Add the cubed meat and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. -
4
In a small saucepan, heat the cream (or coconut milk) until warm. Pour it over the stew and stir well. Simmer uncovered for another 10-15 minutes until the stew thickens. -
5
Remove the bay leaf. Taste and adjust seasoning if needed. If using, transfer stew to an oven-safe dish, cover, and bake at 375°F (190°C) for 10-15 minutes to warm through.
🔧Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- Tip 1: For extra flavor, add a splash of red wine while simmering the stew.
- Tip 2: Use seasonal vegetables for the best taste.
- Tip 3: For a lighter version, reduce the cream and use vegetable broth instead of beef broth.
- Tip 4: Garnish with fresh parsley or a sprinkle of grated Parmesan before serving.
Watch Video Of How Creamy Vegetable Stew Works
❓ Frequently Asked Questions About Creamy Vegetable Stew
What is the best way to prepare the vegetable stew to ensure all ingredients are tender?
To ensure all ingredients are tender, start by sautéing onions, garlic, and any firm vegetables (like carrots, potatoes, or celery) in olive oil until softened. Then add soft vegetables (like tomatoes, zucchini, or bell peppers) and cook for a few minutes. Stir in the broth, then simmer uncovered for 20-30 minutes, adding a splash of water if needed. For extra tenderness, consider adding a pinch of baking soda to the pot (though this is optional).
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Can I use any specific type of broth for this vegetable stew?
Yes! You can use any flavorful broth—chicken, vegetable, or even a homemade one. For a richer taste, use a well-seasoned stock (like homemade or low-sodium chicken broth). Avoid plain water if you want depth of flavor. If you prefer a lighter stew, vegetable broth works perfectly.
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How long should I cook the stew, and can I make it ahead of time?
Cook the stew for 30–40 minutes on medium heat, stirring occasionally, until everything is tender. For best results, let it simmer uncovered for 10–15 minutes to thicken slightly. You can make it ahead and store it in the fridge for 3–4 days or freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of water if too thick.
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What spices and herbs should I use, and can I customize the flavors?
Classic spices for vegetable stew include bay leaves, thyme, rosemary, oregano, and black pepper. For extra warmth, add cumin, smoked paprika, or a pinch of turmeric. Fresh herbs like parsley or cilantro can brighten the dish. Customize by adding spices like garlic powder, red pepper flakes, or a dash of soy sauce for umami. If you prefer a Mediterranean twist, try lemon zest or olive oil.
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Why is my stew too watery, and how can I fix it?
A watery stew usually happens because the broth wasn’t reduced enough or you added too much liquid. To fix it, simmer uncovered for 10–15 minutes to evaporate excess moisture. If needed, strain out the broth and reduce it in a small pot before adding it back to the stew. Alternatively, thicken it naturally by mashing a small potato or adding a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and stirring in.
