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Hearty Vegetable Stew Recipe

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4 from 5 reviews

A comforting and hearty vegetable stew packed with a variety of root vegetables, fresh herbs, and savory flavors. This vegan and gluten-free stew simmers tender potatoes, sweet potatoes, peas, and aromatic herbs in a rich vegetable broth, making it perfect for a satisfying and nourishing meal.

Ingredients

Vegetables and Herbs

  • 1 onion (diced)
  • 2 stalks celery (thinly sliced)
  • 2 carrots (thinly sliced)
  • 6 cloves garlic (minced)
  • 3 tbsp fresh rosemary, thyme and sage (finely chopped, total 3 tbsp)
  • 1 medium sweet potato (cubed, about 2 cups)
  • 4 small Yukon gold or red potatoes (cubed, about 2 cups)
  • 1 cup frozen peas

Liquids and Flavors

  • 3 tbsp olive oil (or vegan butter)
  • 1/4 cup white wine
  • 4 cups low-sodium vegetable broth (vegan “chicken” broth recommended)
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce (use tamari to keep gluten-free)
  • 1 tsp liquid smoke
  • 2 tbsp red wine vinegar

Other Ingredients

  • 1/4 cup brown rice flour (or flour of choice)
  • 1 tbsp nutritional yeast (optional)
  • 1 tsp marmite (optional)
  • Ground black pepper (to taste)
  • Salt (to taste, about 1 tsp recommended)

Instructions

  1. Sauté Vegetables: Add the olive oil to a large pot over medium heat. Once hot, add diced onion, sliced celery, and carrots. Cook while stirring occasionally for 7-9 minutes until the onion softens. Then add minced garlic, black pepper, and fresh herbs; cook for an additional 2 minutes.
  2. Add Flour and Liquids: Slowly sprinkle in the brown rice flour, stirring constantly to coat the vegetables. Cook for about 1 minute, continuing to stir. Gradually add white wine and vegetable broth in 1/4 cup increments, stirring continuously to combine and avoid lumps.
  3. Add Potatoes and Flavorings: Stir in cubed sweet potato, cubed Yukon gold or red potatoes, tomato paste, soy sauce, nutritional yeast, liquid smoke, and marmite. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally for 20-30 minutes until vegetables are tender and the stew thickens.
  4. Finish the Stew: Add frozen peas and red wine vinegar to the pot, cooking for another 5 minutes until peas are warmed through. Season with salt and additional black pepper or vinegar to taste. Serve the stew hot for a delicious, hearty meal.

Notes

  • You can substitute the brown rice flour with any preferred flour to adjust thickness and dietary needs.
  • For a strictly gluten-free version, use tamari instead of regular soy sauce.
  • Optional ingredients like nutritional yeast and marmite add depth of umami flavor but can be omitted if desired.
  • Use low-sodium vegetable broth to control salt content.
  • This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stove.

Find it online: https://cookedbysarah.com/hearty-vegetable-stew-recipe/