There is nothing quite as comforting on a chilly day as a hearty, wholesome bowl of this Easy Vegetable Stew Recipe. Packed with vibrant veggies, tender potatoes, and earthy mushrooms, this stew fills your kitchen with mouthwatering aromas while delivering layers of incredible flavor. Each spoonful offers a satisfying mix of textures and tastes that make it perfect for both cozy family dinners and casual get-togethers. The recipe is wonderfully approachable, bringing together simple, pantry-friendly ingredients into a dish that feels far from ordinary.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the ingredients for this stew is delightfully straightforward. Each one plays an important role, whether it’s boosting the flavor, enhancing texture, or adding a splash of color that makes the dish feel alive and inviting.
- Olive oil: This is your cooking base that adds smoothness and helps build the stew’s rich flavors.
- Yellow onion: Provides a natural sweetness and depth that forms the stew’s savory backbone.
- Carrot: Adds subtle sweetness and a satisfying bite to balance the earthier notes.
- Celery: Brings an aromatic freshness and slight crunch to the mix.
- Baby Bella mushrooms: Infuse the stew with a meaty, umami character that’s deeply comforting.
- Garlic: Thinly sliced to release its robust and fragrant punch without overpowering.
- Dried thyme: Offers a herbal, slightly minty flavor that brightens every spoonful.
- Dried oregano: Contributes an earthy, slightly peppery undertone for complexity.
- Dried sage: Adds a warm, woodsy note that complements the medley of vegetables.
- Flour: Helps thicken the stew, giving it a luscious and velvety texture.
- Balsamic vinegar: Provides a tangy sweetness that balances the savory ingredients perfectly.
- Soy sauce: Enhances the stew with a savory depth and subtle saltiness.
- Baby yellow potatoes: Tender and creamy, they absorb all the stew’s delicious flavors.
- Uncooked split red lentils: Bring protein and a slight earthiness, as well as body to the broth.
- Tomato sauce: Lends richness and a subtle acidity that ties the flavors together.
- Vegetable broth: The liquid base that melds every ingredient into a harmonious stew.
- Bay leaves: Infuse the dish with a subtle aromatic glow that elevates the entire stew.
- Kosher salt and fresh cracked pepper: Essential for seasoning and bringing out every nuance of flavor.
How to Make Easy Vegetable Stew Recipe
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large pot over medium heat. Add the diced yellow onion, sliced carrot, and celery along with a couple pinches of salt and pepper. Cook everything for about 8 minutes, stirring occasionally to soften the veggies and release their natural sweetness that will form the base of your stew.
Step 2: Build Flavor with Mushrooms and Herbs
Next, toss in the halved baby Bella mushrooms and thinly sliced garlic, along with dried thyme, oregano, sage, and a bit more salt and pepper. Cook this mixture for 3 to 4 minutes, stirring frequently. Watch as the mushrooms start to brown slightly and the garlic becomes fragrant — this combination deepens your stew’s flavor profile beautifully.
Step 3: Thicken and Deglaze
Sprinkle the flour evenly over the vegetables and stir to coat everything well. Cook the flour for about a minute, stirring often to avoid lumps and give the stew body. Then add balsamic vinegar and soy sauce to deglaze the pan, scraping up any delicious browned bits stuck to the bottom — these bits hold a treasure trove of flavor.
Step 4: Add the Heart of the Stew
Now it’s time for the star ingredients: baby yellow potatoes, split red lentils, tomato sauce, vegetable broth, and bay leaves. Add a few more pinches of salt and pepper, then bring the pot to a gentle simmer over medium-high heat. Keep stirring occasionally to prevent the lentils from sticking, making sure all ingredients meld into a rich, flavorful stew.
Step 5: Simmer to Perfection
Reduce the heat to low and let everything simmer for 10 to 15 minutes until the potatoes are fork-tender. This slow cooking allows flavors to meld and the stew to thicken perfectly. Taste and adjust the seasoning with salt and pepper before you turn off the heat.
How to Serve Easy Vegetable Stew Recipe
Garnishes
Fresh parsley sprinkled on top adds a bright, herbal note and a splash of color to every bowl. It’s a simple touch that makes this stew look as good as it tastes. You might also enjoy a grind of fresh cracked pepper or a drizzle of extra virgin olive oil for added richness.
Side Dishes
This stew is wonderfully versatile, pairing beautifully with crusty bread to soak up every last drop, or a creamy mashed potato side that complements the stew’s texture. A crisp green salad can add freshness and lightness if you want a balance of flavors on your plate.
Creative Ways to Present
For a cozy presentation, serve the stew in rustic bowls straight from the pot for a down-to-earth vibe. Alternatively, ladle it into hollowed-out bread bowls to impress guests with an edible container that’s both practical and delicious. Adding a sprinkle of grated cheese on top is another fun twist that melts into the stew enticingly.
Make Ahead and Storage
Storing Leftovers
This Easy Vegetable Stew Recipe is just as good the next day. Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop overnight, making reheated portions taste even better.
Freezing
If you want to preserve this stew for longer, freezing works like a charm. Just let it cool completely before transferring portions to freezer-safe containers or bags. It will keep well for up to 3 months, making it perfect for busy nights.
Reheating
Gently reheat leftovers on the stovetop over low to medium heat, stirring occasionally until warmed throughout. Adding a splash of broth or water can help loosen the stew if it has thickened too much. Avoid overheating to keep the veggies tender and the flavors vibrant.
FAQs
Can I use other types of lentils in this stew?
Absolutely! While split red lentils cook quickly and break down to thicken the stew nicely, green or brown lentils can be used if you prefer a firmer texture. Just increase the cooking time accordingly.
Is this recipe suitable for a vegan diet?
Yes, this stew is completely vegan as it uses vegetable broth and plant-based ingredients only. It’s a fantastic option for anyone avoiding animal products.
Can I make this stew spicier?
Definitely. Adding a pinch of red pepper flakes or a dash of hot sauce while cooking will give the stew a nice kick without overpowering the other flavors.
What can I substitute for balsamic vinegar?
If you don’t have balsamic vinegar on hand, red wine vinegar or apple cider vinegar can provide a similar tangy brightness, though with slight flavor differences. Adjust the amount to taste.
How thick should the stew be when finished?
The ideal consistency is thick and hearty, but still spoonable. It shouldn’t be soupy or watery. The lentils and flour work together to create a luscious, stew-like texture that coats your spoon just right.
Final Thoughts
This Easy Vegetable Stew Recipe is one of those dishes that feels like a warm hug on a plate. It’s approachable, flexible, and packed with so many delicious layers of flavor that it quickly becomes a family favorite. I truly hope you give this recipe a try during your next cozy night in — you’ll be amazed at how simple ingredients come together to create something so satisfyingly delicious.
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Easy Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This easy vegetable stew is a hearty, flavorful dish made with baby Bella mushrooms, red lentils, and tender baby yellow potatoes simmered in a savory broth with herbs and garlic. Perfect for a cozy meal, this stew is both nutritious and comforting, combining a medley of vegetables with aromatic thyme, oregano, and sage, and a touch of balsamic vinegar and soy sauce for depth of flavor.
Ingredients
Vegetables
- 1 yellow onion, diced
- 1 cup sliced carrot
- 1 cup sliced celery
- 16 oz. baby Bella mushrooms, halved
- 16 oz. baby yellow potatoes, halved
- 6 cloves garlic, thinly sliced
Herbs & Spices
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried sage
- 2 bay leaves
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Liquids & Sauces
- 3 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons soy sauce
- 1 (14.5 oz.) can tomato sauce
- 3 cups vegetable broth
Other
- 1 cup uncooked split red lentils
- 2 tablespoons flour
Instructions
- Heat oil and cook base vegetables: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the diced yellow onion, sliced carrot, and sliced celery along with a couple pinches of salt and pepper. Cook, stirring occasionally, for 8 minutes until the vegetables start to soften.
- Add mushrooms, garlic, and herbs: Add the halved baby Bella mushrooms, thinly sliced garlic, 2 teaspoons dried thyme, 1 teaspoon dried oregano, 1/2 teaspoon dried sage, and a couple pinches of salt and pepper. Cook, stirring frequently, for 3 to 4 minutes until the mushrooms begin to release their moisture.
- Incorporate flour: Sprinkle 2 tablespoons of flour over the vegetables and stir well to coat everything evenly. Continue cooking, stirring frequently, for 1 minute to cook out the raw flour flavor.
- Deglaze the pan: Stir in 1/4 cup balsamic vinegar and 2 tablespoons soy sauce to deglaze the pan, scraping up any flavorful browned bits from the bottom of the pot to incorporate into the stew.
- Add potatoes, lentils, and liquids: Add the halved baby yellow potatoes, 1 cup uncooked split red lentils, 1 can (14.5 oz) tomato sauce, 3 cups vegetable broth, and 2 bay leaves. Season with a couple pinches of salt and pepper. Stir to combine everything evenly.
- Simmer the stew: Bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent the lentils from sticking to the bottom. Once simmering, reduce the heat to low and let the stew simmer gently for 10 to 15 minutes, or until the potatoes are fork-tender.
- Final seasoning and serving: Remove the bay leaves, season the stew to taste with additional salt and pepper if needed, garnish with fresh parsley, and serve warm. Enjoy with mashed potatoes or your preferred side.
Notes
- You can substitute the baby yellow potatoes with red potatoes or Yukon gold potatoes if desired.
- If you prefer a thicker stew, simmer for a few extra minutes or mash some of the potatoes to thicken the broth.
- For a gluten-free version, replace the flour with a gluten-free flour blend or cornstarch slurry.
- Add more vegetable broth or water if the stew becomes too thick during simmering.
- Fresh herbs can be used instead of dried; use about three times the amount if substituting fresh herbs.
