Vegetable Loaded Potato Stew Recipes

VEGETABLE STEW

Steps:

• Heat olive oil over medium heat in a large Dutch oven.
• When oil is hot, add onions, carrots, and celery; season lightly with salt and pepper. Cook for about 5 minutes, or just until onions start turning translucent on edges.
• Add mushrooms, then cook until most of they liquid they release has evaporated (about 7 to 10 minutes).
• Stir in garlic. Cook, stirring constantly, until fragrant (about 30 seconds or so).
• Sprinkle flour and paprika over veggies. Stir to coat the vegetables, then continue cooking for 2 minutes, stirring constantly.
• Add tomato paste and stir to coat veggies. Then add potatoes, green beans, bay leaves, thyme, rosemary, sage, and vegetable broth. Mix well.
• Bring stew to a boil over high heat, then reduce heat to a simmer. Cover pan with lid, leaving a crack open. Simmer stew until veggies are tender, about 20 to 30 minutes
• Add peas and parsley; heat through. Season generously to taste with salt and pepper.
• Serve stew hot. Enjoy!

VEGAN MUSHROOM STEW

Steps:

• Heat oil in a large pot over medium heat.
• Add onion, carrot, and celery along with a couple pinches of salt and pepper.
• Cook, stirring occasionally for 8 minutes.
• Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
• Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
• Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
• Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
• Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
• Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

EASY POTATO STEW

Steps:

• Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
• Add the diced carrot, celery and toss until combined.
• Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
• After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
• Turn the heat off, taste and adjust the seasoning according to your liking.
• Serve with freshly ground black pepper and warm crusty bread. Enjoy!

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

CREAMY VEGGIE POTATO STEW

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.