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Vegetarian Stew

Cozy Up with This Hearty Vegetarian Stew Recipe

This hearty vegetarian stew celebrates rich flavors with fresh veggies, making it a must-try meat-free meal ideal for chilly nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and flavor; can be substituted with any vegetable oil.
  • 1 medium Onion Provides the aromatic base; ideal when sautéed until sweet.
  • 2 stalks Celery Contributes a crunchy texture; may be omitted for simplicity.
  • 2 medium Carrots Brings natural sweetness; substitute with parsnips for variation.
For the Richness
  • 8 ounces Chestnut Mushrooms The star ingredient; can replace with white button or cremini.
  • 3 cloves Garlic Fresh is best, or use powdered as a quick alternative.
  • 1 tablespoon Fresh Rosemary Infuses earthy notes; dry herbs can be substituted.
  • 1 tablespoon Fresh Thyme Infuses earthy notes; dry herbs can be substituted.
For the Stew's Body
  • 4 tablespoons Tomato Puree Provides umami and vibrant color; substitute with canned tomatoes.
  • 2 tablespoons Soy Sauce Intensifies umami flavor; tamari for gluten-free option.
  • 2 tablespoons Flour Helps thicken the stew; gluten-free flour can be substituted.
  • 1 cup Red Wine Adds depth of flavor; can substitute with vegetable broth.
  • 2 leaves Dried Bay Leaves Adds aroma; remove before serving.
For the Liquid
  • 4 cups Vegetable Stock Forms the stew's base; homemade or store-bought works.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1 teaspoon Black Pepper Essential for flavor enhancement.

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. In a large Dutch oven, heat olive oil over low heat for about 2 minutes until shimmering.
  2. Add chopped onion and celery with a pinch of salt; sauté for 10 minutes until softened and translucent.
  3. Incorporate chopped carrots, stirring well to combine, and cook for another 10 minutes until softened.
  4. Increase heat to medium and add chestnut mushrooms; cook for about 5 minutes until tender.
  5. Add minced garlic, rosemary, and thyme; cook for 1 minute until fragrant.
  6. Pour in tomato puree and soy sauce; mix thoroughly and cook for an additional minute.
  7. Sprinkle flour over the mixture and stir well; cook for 2-3 minutes to avoid a pasty flavor.
  8. Pour in red wine, stirring constantly, and let it simmer for about 3 minutes.
  9. Add parsnips, swede, and vegetable stock; season with salt and black pepper.
  10. Add dried bay leaves and bring to a gentle simmer; cook uncovered for 45-50 minutes.
  11. Check seasoning at 30 minutes; adjust salt and pepper to taste before serving.
  12. Remove bay leaves and serve hot, ideally with crusty bread.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

For best flavor, allow the stew to meld overnight in the fridge. Perfect leftovers for a quick meal!

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