chunky vegetable stew

This easy Vegetable Stew is so comforting and hearty perfect for a weeknight dinner. Each bite is chock full of chunky veggies in a robust savory broth.

Vegetable Stew

olive oil

onion (chopped)

baby bella mushrooms

carrots (sliced)

celery (sliced)

garlic

thyme (chopped)

salt

black pepper

all-purpose flour

tomato paste

14.5 ounce can fire roasted diced tomatoes

vegetable broth

potatoes

parsley (optional, for serving)

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.

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Top 1 chunky vegetable stew recipes from across the web

The most viewed chunky vegetable stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetable Stew

The most viewed chunky vegetable stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine