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Easy Vegetable Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 43 reviews
  • Author: Chef
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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