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Easy Vegetable Stew Recipe

Easy Vegetable Stew Recipe
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★★★★★

4.9 from 12 reviews

This easy vegetable stew is a hearty and flavorful vegan meal that captures the comforting essence of a classic beef stew without any meat. Made with a savory mirepoix base, tender baby Bella mushrooms, red lentils, baby yellow potatoes, and enriched with a blend of dried herbs, tomato sauce, balsamic vinegar, and soy sauce, this stew is perfect for a cozy dinner and packed with wholesome ingredients.

Ingredients

Scale

Vegetables and Aromatics

  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 8 ounces baby Bella mushrooms, sliced
  • 3 cloves fresh garlic, sliced
  • 1 cup baby yellow potatoes, diced

Dry Ingredients and Herbs

  • 2 teaspoons dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 tablespoon all-purpose flour
  • 2 bay leaves

Liquids and Seasonings

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 ½ cups red lentils, rinsed
  • 1 ½ cups canned tomato sauce
  • 4 cups vegetable broth
  • Salt and black pepper, to taste

Instructions

  1. Prepare the Mirepoix: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery along with a couple pinches of salt and black pepper. Cook while stirring occasionally for about 8 minutes until the vegetables are softened and fragrant.
  2. Add Mushrooms, Garlic, and Herbs: Stir in the sliced baby Bella mushrooms, fresh garlic slices, dried thyme, rosemary, oregano, and sage. Season with a couple pinches of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes until the mushrooms become tender.
  3. Coat with Flour: Sprinkle the tablespoon of all-purpose flour over the vegetables and stir well to evenly coat everything. Cook while stirring continuously for 1 minute to cook out the raw flour taste and begin thickening the mixture.
  4. Deglaze the Pot: Pour in the balsamic vinegar and soy sauce to deglaze the pan, scraping the bottom to lift any flavorful bits stuck to the pot. This will add depth to the stew’s flavor.
  5. Add Remaining Ingredients: Add the diced baby yellow potatoes, rinsed red lentils, canned tomato sauce, vegetable broth, and bay leaves to the pot. Season with a couple additional pinches of salt and pepper.
  6. Simmer the Stew: Bring the stew to a gentle simmer over medium-high heat. Stir occasionally to prevent the lentils from sticking to the bottom. Avoid boiling vigorously. Let it simmer until the lentils and potatoes are tender, about 25 to 30 minutes.
  7. Finish and Serve: Remove the bay leaves, adjust seasoning with salt and pepper as needed, and serve the stew warm. It makes a comforting main dish perfect for any cozy night.

Notes

  • If you prefer a gluten-free version, omit the flour or substitute with a cornstarch slurry (2 tablespoons cornstarch dissolved in 2 tablespoons cold water) and add it during simmering to thicken.
  • You can substitute the balsamic vinegar with red wine if desired for a different flavor profile.
  • Brown or green lentils can be used instead of red lentils, but they require pre-cooking until tender before adding to the stew.
  • If you do not have fresh garlic, substitute with 1/2 teaspoon garlic powder.
  • Pre-chopped mirepoix can save time if available at your grocery store.
  • For a non-vegan option, vegetable broth can be replaced with chicken or beef broth.
  • Add extra herbs like parsley or basil for more aromatic complexity.

Nutrition

Keywords: vegetable stew, vegan stew, easy stew recipe, red lentil stew, mushroom stew, plant-based dinner, healthy vegetable stew

Find it online: https://messykitchenmagic.com/easy-vegetable-stew-recipe/