Veg Stew Recipe
Veg Stew Recipe
Table of Contents
Veg Stew Recipe
This Veg Stew Recipe is the perfect balance of comfort and nutrition, combining a colorful mix of vegetables simmered in a savory broth. It’s an easy to make, healthy dish that can be enjoyed as a main course or as a side. With simple ingredients and spices, this stew is ideal for a cozy family dinner or a wholesome meal anytime. This Veg Stew Recipe is customizable, and you can add your favorite vegetables or grains to make it truly your own.
Description:
A classic vegetable stew is one of the most comforting dishes, perfect for warming up on a cold day. This Veg Stew Recipe features a vibrant mix of root vegetables, leafy greens, and aromatic herbs, all simmered in a flavorful broth. Whether you’re a vegetarian, vegan, or simply looking for a lighter meal, this stew offers a nutrient packed, delicious solution.
At its core, this veg stew recipe is easy to prepare, versatile, and can be enjoyed by everyone in the family. The key ingredients include hearty vegetables like potatoes, carrots, and parsnips, along with a rich broth made from vegetable stock, garlic, and onions. You can easily swap in any veggies of your choice, whether you prefer sweet potatoes, turnips, or even broccoli. To enhance the flavor, a variety of spices like thyme, rosemary, and bay leaves are added, giving this stew its aromatic and comforting essence.
The preparation is simple the vegetables are chopped and sautéed, then simmered with the broth and spices. The result is a delicious, warm, and hearty dish that’s both filling and healthy. Plus, it’s a great way to use up any leftover vegetables in your fridge, making it a budget friendly option.
Not only is this Veg Stew Recipe tasty, but it’s also packed with essential nutrients. The vegetables provide a wide range of vitamins, minerals, and fiber, which are beneficial for overall health. This stew is also low in calories but rich in flavor, making it a great choice for those watching their calorie intake or trying to eat more plant based meals.
For an extra touch, you can serve this stew with a slice of crusty bread or over rice for added heartiness. You can also adjust the thickness of the stew by adding more or less vegetable stock, depending on your preference. The beauty of this dish is its flexibility; feel free to add grains like quinoa or lentils for a protein boost, or top it with fresh herbs for a burst of freshness.
This Veg Stew Recipe can be made in advance and stored in the fridge for up to 3 days, and it also freezes well, making it perfect for meal prep. Whether you’re preparing it for a weeknight dinner or for a weekend gathering, this stew will quickly become a family favorite.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 medium potatoes, peeled and diced
- 2 carrots, peeled and diced
- 1 parsnip, peeled and diced
- 1 cup green beans, chopped
- 1 zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup diced tomatoes (canned or fresh)
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions:
- Prepare the Vegetables: Start by washing and peeling your vegetables. Dice the potatoes, carrots, and parsnips into small cubes. Chop the zucchini and green beans into bite sized pieces. Set aside.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until fragrant and the onion is translucent.
- Cook the Vegetables: Add the diced potatoes, carrots, parsnips, and green beans to the pot. Stir well, and cook for another 5 minutes to soften the vegetables slightly.
- Add the Liquid and Spices: Pour in the vegetable broth and add the diced tomatoes, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Let the stew simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
- Finish and Serve: Add the zucchini and corn kernels to the pot. Simmer for an additional 5-10 minutes until the zucchini is tender. Taste and adjust the seasoning with salt and pepper as needed.
- Garnish and Enjoy: Remove the bay leaves from the stew and discard. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or rice.
Notes:
- Vegetable Variations: Feel free to add or replace vegetables based on what you have. Sweet potatoes, peas, turnips, or squash would be great additions.
- Make it Gluten Free: This recipe is naturally gluten free, but if you’re serving it with bread, ensure the bread is gluten free.
- Add Protein: For added protein, you can incorporate cooked lentils, quinoa, or beans into the stew.
- Storage: Leftover stew can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just reheat before serving.
- Vegan Options: This stew is vegan friendly, but if you’d like to add dairy, a swirl of cream or grated cheese would complement the flavors.
Veg Stew Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 medium potatoes peeled and diced
- 2 carrots peeled and diced
- 1 parsnip peeled and diced
- 1 cup green beans chopped
- 1 zucchini chopped
- 1 cup corn kernels fresh or frozen
- 1 cup diced tomatoes canned or fresh
- 4 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Prepare the Vegetables: Start by washing and peeling your vegetables. Dice the potatoes, carrots, and parsnips into small cubes. Chop the zucchini and green beans into bite sized pieces. Set aside.
- Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic. Sauté for about 3-4 minutes until fragrant and the onion is translucent.
- Cook the Vegetables: Add the diced potatoes, carrots, parsnips, and green beans to the pot. Stir well, and cook for another 5 minutes to soften the vegetables slightly.
- Add the Liquid and Spices: Pour in the vegetable broth and add the diced tomatoes, bay leaves, thyme, rosemary, salt, and pepper. Stir to combine.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Let the stew simmer uncovered for about 20-25 minutes, or until the vegetables are tender.
- Finish and Serve: Add the zucchini and corn kernels to the pot. Simmer for an additional 5-10 minutes until the zucchini is tender. Taste and adjust the seasoning with salt and pepper as needed.
- Garnish and Enjoy: Remove the bay leaves from the stew and discard. Ladle the stew into bowls, garnish with fresh parsley if desired, and serve hot with crusty bread or rice.
Notes
- Vegetable Variations: Feel free to add or replace vegetables based on what you have. Sweet potatoes, peas, turnips, or squash would be great additions.
- Make it Gluten Free: This recipe is naturally gluten free, but if you’re serving it with bread, ensure the bread is gluten free.
- Add Protein: For added protein, you can incorporate cooked lentils, quinoa, or beans into the stew.
- Storage: Leftover stew can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just reheat before serving.
- Vegan Options: This stew is vegan friendly, but if you’d like to add dairy, a swirl of cream or grated cheese would complement the flavors.
