Vegetable Stew
My vegetable stew is made in one pot with classic vegetable pairings potatoes, mushrooms, carrots, onions and celery. Plus add whatever else in the fridge!
Servings 6 servings
Calories 196kcal
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 chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup all-purpose flour
- 1 tablespoon tomato paste
- 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, add olive oil and set 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 and thyme and cook for 5 to 7 minutes, or until the carrots and celery start to soften. Season with salt and pepper.
- 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 for 30 to 40 minutes, or until the potatoes are tender and the stew has thickened.
- Garnish with chopped fresh parsley (if using) before serving.
Video
Notes
Tip: Cut vegetables similar in size. Cut larger for a chunkier stew.
Storage: Store in an airtight container in the fridge for up to 3-4 days or in the freezer for 3 months.
Nutrition
Calories: 196kcal | Carbohydrates: 34g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 548mg | Potassium: 883mg | Fiber: 5g | Sugar: 7g | Vitamin A: 5534IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 2mg