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–+ servings
Quick Vegetarian Stew

Quick Vegetarian Stew for a Cozy, Flavor-Packed Dinner

This Quick Vegetarian Stew is a hearty, meat-free option perfect for chilly evenings, packed with vibrant vegetables and rich flavors.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Adds richness and helps sauté vegetables.
  • 1 medium Onion Provides a sweet and savory base flavor.
  • 2 stalks Celery Contributes a fresh, crisp texture to the stew.
  • 2 medium Carrots Offer sweetness and color, enhancing the dish's overall flavor profile.
For the Veggies
  • 8 ounces Chestnut Mushrooms Add a meaty texture and umami flavor; substitute with white or cremini mushrooms if needed.
  • 3 cloves Garlic Enhances aroma; use freshly minced or pressed for stronger flavor.
  • 1 medium Parsnip Provide sweetness and heartiness; swap with other root vegetables.
  • 1 medium Swede Provides sweetness and heartiness; swap with other root vegetables.
For Flavoring
  • 1 tablespoon Fresh Rosemary Imparts fragrant herbal notes; fresh herbs are ideal, but dried can be used.
  • 1 tablespoon Fresh Thyme Imparts fragrant herbal notes; fresh herbs are ideal, but dried can be used.
  • 3 tablespoons Tomato Puree Adds depth and a touch of acidity.
  • 2 tablespoons Soy Sauce Enhances umami; can substitute with tamari for gluten-free.
  • 1/2 cup White Wine Deglazes for richness; replace with vegetable broth for a non-alcohol option.
For Thickening and Stock
  • 2 tablespoons Flour Thickens the stew; use cornstarch as a gluten-free alternative.
  • 4 cups Vegetable Stock Forms the soup base; use low-sodium for control over saltiness.
  • 2 leaves Bay Leaves Adds aromatic flavor; remember to remove before serving.
For Seasoning
  • 1 teaspoon Salt Essential seasoning to enhance overall flavor.
  • 1 teaspoon Black Pepper Essential seasoning to enhance overall flavor.

Equipment

  • Large Dutch oven

Method
 

Step-by-Step Instructions for Quick Vegetarian Stew
  1. Heat 2 tablespoons of olive oil in a large Dutch oven over low heat. Add 1 diced onion and 2 chopped celery stalks with a pinch of salt. Sauté for about 10 minutes until the onion is translucent.
  2. Incorporate 2 chopped carrots into the pot, continuing to sauté for another 10 minutes until the carrots soften and sweeten.
  3. Increase heat to medium and add 8 ounces of chopped chestnut mushrooms. Cook for about 5 minutes until the mushrooms release their juices.
  4. Stir in 3 minced garlic cloves, 1 tablespoon each of fresh rosemary and thyme. Cook for an additional minute until fragrant.
  5. Mix in 3 tablespoons of tomato puree and 2 tablespoons of soy sauce, stirring until blended.
  6. Sprinkle in 2 tablespoons of flour, stirring thoroughly. Then add 1/2 cup of white wine to deglaze the pot.
  7. Add 1 chopped parsnip, 1 chopped swede, 4 cups of vegetable stock, and 2 bay leaves. Bring to a simmer over medium heat.
  8. Reduce heat to low, cover the pot, and let simmer gently for 45-50 minutes, stirring occasionally.
  9. Taste the stew and season with salt and black pepper. Remove the bay leaves before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 900mgFiber: 8gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

Sauté onions and celery slowly for best flavor. Chop vegetables evenly for consistent cooking. Taste as you go for proper seasoning. Let the stew rest before serving for flavor melding.

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