Vegetable Stew
Updated Jan 04, 2026
My vegetable stew is made in one pot with potatoes, mushrooms, carrots, onions and celery- a hearty, healthy, filling stew great for cold days
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A Vegetarian Hearty STew
When I say this vegetable stew hits the spot, I mean it. It’s the kind of meal I throw together when I’ve got a bunch of veggies that need to be used up and a night where I just need something warm and filling without a lot of effort. I load it up with onions, celery, carrots, mushrooms, fire-roasted tomatoes and potatoes. It’s a one-pot deal that my whole family loves!
Happy Cooking!
– Yumna
Vegetable Stew Ingredients
- Mushrooms: Mushrooms are the bulk of this veggie stew and add a meat-like texture. Any mushrooms will work.
- Other vegetables: Onions, carrots, celery, and potatoes are very common in a vegetables stew. You can also add bell peppers, zucchini and squash.
- Herbs and spices: Fresh thyme, salt and pepper..
- Crushed tomatoes and tomato paste Go for the fire-roasted crushed tomatoes because they will give the stew more flavor! And don’t skip the tomato paste. It gives the stew even more flavor.
- Vegetable broth: I love making my vegetable stock and broth from scratch and freezing it until needed or you can use a whole carton of store-bought vegetable broth.
How to Make Vegetable Stew
Vegetable Stew
My vegetable stew is made in one pot with potatoes, mushrooms, carrots, onions and celery- a hearty, healthy, filling stew great for cold days
Video
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 2 (8-ounce) packages baby bella mushrooms sliced
- 3 carrots sliced
- 3 celery stalks sliced
- 3 garlic cloves minced
- 2 tablespoons fresh thyme leaves
- 1 ¼ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon tomato paste
- ¼ cup all-purpose flour
- 1 (14.5 ounce) can fire roasted diced tomatoes
- 4 cups low sodium vegetable broth
- 3 medium yukon gold potatoes cut into 1-inch pieces (about 1 ½ pounds)
- Parsley chopped, for serving (optional)
Instructions
- In a large Dutch oven or heavy bottomed pot, heat olive over medium heat. Add the onion and mushrooms and cook for 10 to 12 minutes, or until the onion is golden brown and the mushrooms have released most of their moisture.
- Add the carrots, celery, garlic, thyme, salt and pepper, and cook for 5 to 7 minutes, or until the carrots and celery start to soften.
- Add tomato paste, stirring with a wooden spoon to evenly incorporate. Cook for about 1 minute, then add flour, stirring to evenly coat the vegetables. Cook for 1 to 2 minutes more.
- Add diced tomatoes and vegetable broth and bring to a boil. Once boiling, add potatoes and reduce heat to simmer. Cook covered for 30 minutes. Then uncover and continue cooking for 10-15 more minutes or until the potatoes are tender and the stew has thickened.
- Garnish with chopped fresh parsley (if using) before serving.
Notes
My Top Tip: Cut vegetables similar in size to make it easier for everything to cook evenly and make it easier to eat. Cut larger for a chunkier stew.
Storage: Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 1-2 minutes or on the stovetop until warmed through.
Freezing: Store in the freezer for up to 3 months. Make sure to leave enough room in the container since the liquid in the stew will expand once frozen.
Nutrition
Calories: 245kcal, Carbohydrates: 41g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 802mg, Potassium: 816mg, Fiber: 7g, Sugar: 6g, Vitamin A: 7890IU, Vitamin C: 37mg, Calcium: 61mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Beans for protein: Throw in a can of chickpeas or white beans if you want to make it extra filling.
- Leafy greens: Got some spinach or kale about to wilt? Toss it in during the last few minutes of cooking. It’s an easy way to add in more veggies.
- Make it creamy: Sometimes, I’ll stir in a splash of coconut milk or even a little Greek yogurt at the end. I would even add a sprinkle of parmesan cheese right before serving!
- Make in an Instant Pot: You follow the same basic steps as this stovetop vegetable stew recipe but use the instant pot instead. Set it to saute to cook the vegetables, lock the lid, set it to manual/pressure cook on high, and adjust the time to 5 minutes. Once the timer stops, allow it to release the pressure naturally for about 10 minutes, and then use the quick release.
Recipe Tips
- Cook down the vegetables. The first step of sauteeing the onions and mushrooms is what starts building the base of your stew. Give them enough time to release their sugars and caramelize before moving on to the next step.
- Cut veggies evenly. Try to keep your potatoes, carrots, and celery roughly the same size so they cook evenly. No one wants mushy carrots next to half-raw potatoes!
- Don’t skimp on the tomato paste: It might seem like a small thing, but cooking it for a minute before adding the broth really deepens the flavor.
- Let it simmer: Stews get better the longer they simmer, so don’t be afraid to let it hang out on the stove a little longer if you have the time.
Serving Ideas
Comments
Good recipe. I did tweak it a bit by adding more spices (oregano, basil, bay leaf). I also used roasted tomatoes with chili peppers which gave it a little heat. I used Red Mill Baking Flour for gluten free, and added a can of Great Northern beans.
Yum, I love all the tweaks you made! They sound so good!! So glad you liked it, Nancy. Thanks!
Easy recipe and so hearty in cold weather!! Just great and savory!!
Yay! So glad you liked it!! Thanks!
Delicious! It was a big hit at Thanksgiving dinner, everyone enjoyed it. I made it in an instant pot and it worked really well. I left out the can of tomatoes as I’m not a big fan of tomatoes, and I used russet potatoes instead of yukon gold, both of which went without a hitch and didn’t make the stew any less wonderful to everyone at dinner. Will definitely be saving this recipe and making it again next year!
Yay!! So happy everyone liked it! Thanks so much!!
Can I add elbow macaroni in and will regular tomatoes do?
Yes, you can add macaroni! If you’re going to have leftovers though, I would keep the noodles separate so they don’t get soggy. Regular tomatoes are fine as well. Enjoy!
Absolutely delicious stew, I am a vegetarian and my husband who adores meat loved it. I could not believe his reaction, he had two bowls. Couldn’t find fire-roasted tomatoes but added fresh on the vine tomatoes and they were delicious. I will try other options next time, perhaps add lentils and top with parmesan. Thank you, I loved this stew.
Yay! So glad you and your husband both enjoyed this stew!! Thank you, Elly!
I want to make this stew but I want to add more protein. At what point do you add a can of chickpeas or white beans to it?
You can add them in with the potatoes!
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