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–+ servings
Quick Vegetarian Stew

Savory Quick Vegetarian Stew That Warming Hearts Tonight

A hearty and customizable Quick Vegetarian Stew perfect for chilly evenings, ready in under an hour.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil any vegetable oil works as a substitute
  • 1 medium Onion yellow or sweet onions recommended
  • 2 stalks Celery bell pepper is a great alternative
  • 2 medium Carrots either fresh or frozen
For the Umami
  • 8 ounces Chestnut Mushrooms substitute with portobellos if desired
  • 3 cloves Garlic fresh garlic preferred
  • 1 tablespoon Fresh Rosemary or dried for a concentrated flavor
  • 1 teaspoon Fresh Thyme or dried for a concentrated flavor
  • 6 ounces Tomato Puree diced tomatoes can be a substitute
  • 3 tablespoons Soy Sauce tamari for gluten-free option
For Thickness and Flavor
  • 2 tablespoons Flour gluten-free flour can be used
  • 1 cup Red Wine or vegetable broth for non-alcoholic version
  • 1 medium Parsnip can swap with other root vegetables
  • 1 medium Swede (Rutabaga) can swap with other root vegetables
For the Liquid Base
  • 4 cups Vegetable Stock homemade or store-bought
  • 2 leaves Bay Leaves remove before serving

Equipment

  • Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat the olive oil in a large Dutch oven over low heat for about 2 minutes until it glistens.
  2. Add chopped onion, celery, and a pinch of sea salt; sauté for 10 minutes until the vegetables soften.
  3. Stir in chopped carrots and cook for another 10 minutes, stirring occasionally.
  4. Raise heat to medium and add mushrooms; cook for about 5 minutes until they release juices.
  5. Stir in minced garlic, rosemary, thyme, tomato puree, soy sauce, and flour; cook for an additional minute.
  6. Pour in red wine, scrape browned bits from the bottom, then add parsnips and swede, stirring well.
  7. Slowly add vegetable stock and bay leaves; season with salt and black pepper.
  8. Let the stew simmer uncovered for 45-50 minutes, stirring occasionally.
  9. Remove bay leaves before serving; taste and adjust seasonings if needed.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 800mgPotassium: 700mgFiber: 8gSugar: 6gVitamin A: 120IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Allow vegetables to brown for richer flavor and keep a gentle simmer for the best texture.

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