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Hearty Vegetable Stew with Potatoes, Mushrooms, Carrots, and Thyme Recipe

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4.3 from 14 reviews

A hearty and comforting vegetable stew made in one pot with classic ingredients such as potatoes, mushrooms, carrots, onions, and celery. This nourishing stew is perfect for a vegan, low calorie meal and is easy to customize with additional vegetables you have on hand.

Ingredients

Vegetables and Aromatics

  • 1 onion, chopped
  • 2 (8-ounce) packages baby bella mushrooms, sliced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 garlic cloves, minced
  • 3 medium Yukon Gold potatoes, cut into 1-inch pieces (about 1 ½ pounds)

Seasonings and Herbs

  • 2 tablespoons fresh thyme, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • Parsley, chopped, for serving (optional)

Liquids and Others

  • 2 tablespoons olive oil
  • ¼ cup all-purpose flour
  • 1 tablespoon tomato paste
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 4 cups low sodium vegetable broth

Instructions

  1. Sauté Onions and Mushrooms: In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the chopped onion and sliced mushrooms, cooking for 10 to 12 minutes until the onion is golden brown and the mushrooms have released their moisture.
  2. Add Carrots, Celery, Garlic, and Thyme: Stir in the sliced carrots, celery, minced garlic, and chopped fresh thyme. Cook for 5 to 7 minutes until the carrots and celery begin to soften. Season with salt and black pepper.
  3. Incorporate Tomato Paste and Flour: Add the tomato paste and stir with a wooden spoon to evenly coat the vegetables. Cook for about 1 minute. Then add the flour, stirring continuously to coat the vegetables evenly, cooking for an additional 1 to 2 minutes to remove the raw flour taste.
  4. Add Tomatoes and Broth, Bring to Boil: Pour in the fire roasted diced tomatoes and low sodium vegetable broth. Bring the mixture to a boil over medium-high heat.
  5. Simmer with Potatoes: Once boiling, add the chopped Yukon Gold potatoes. Reduce heat to low to maintain a simmer. Cook for 30 to 40 minutes until the potatoes are tender and the stew has thickened.
  6. Garnish and Serve: Taste and adjust seasoning as needed. Garnish with chopped fresh parsley if desired before serving hot.

Notes

  • This stew is very versatile; feel free to add other vegetables you have on hand such as green beans, peas, or bell peppers.
  • Use a low sodium vegetable broth to control salt levels.
  • If you want a thicker stew, mash some of the potatoes during cooking to release their starch.
  • To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
  • Leftovers store well in the refrigerator for up to 4 days and also freeze beautifully.

Find it online: https://recipeplenty.com/hearty-vegetable-stew-with-potatoes-mushrooms-carrots-and-thyme-recipe/