Hearty Vegetable Stew
"This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!"
photo by ileanatr
- Ready In:
- 1hr 15mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 tablespoon vegetable oil
- 1 1⁄2 cups sliced onions
- 2 garlic cloves, minced
- 1 cup carrot, cut into 1-inch-thick slices
- 1 cup celery, cut into 1-inch-thick slices
- 4 cups mushrooms, cut into quarters
- 3 medium potatoes, unpeeled, cut into 1-inch chunks
- 1 (1 lb) can tomatoes, undrained, coarsely chopped
- 2 cups cooked kidney beans (12 ounces)
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and pepper
- 3 tablespoons flour
- 1⁄4 cup water
- 1⁄4 cup red wine
directions
- Heat oil in a large, heavy saucepan over medium heat.
- Add onions, garlic, carrots, celery, and mushrooms.
- Cook 10 minutes, stirring frequently.
- Add small amounts of water, if necessary, to prevent sticking.
- Add remaining ingredients, except flour, 1/4 cup water, and wine.
- Cover, reduce heat to low, and simmer 30 minutes, or until vegetables are tender.
- Stir occasionally while cooking.
- In a small bowl, gradually stir flour into 1/4 cup water until smooth.
- Add to stew, along with wine.
- Cook, stirring, 5 more minutes.
- Remove and discard bay leaf before serving.
Questions & Replies
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what do you mean pending moderation -
instead of 1 cup water i added cod to this recipe and fish base stock tastes terrible what did i do wrong
Reviews
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We had this for dinner tonight and it was great. It made a lot and there is plenty left for one or two more meals. <br/><br/>I cut up all of the vegetables last night and this morning everything went into my large Crockpot. It cooked all day while I was at work and we sat down to eat as soon as I got home. I was going to add some flour and water to thicken it a bit but it wasn't necessary, it was great just as it was. The vegetables came out perfectly, not mushy, just right.<br/><br/>I will definitely make this again - in the Crockpot!!
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Good Stew added a little hot sauce to my individual bowl for a little more kick. -
So delicious. I played around with the ingredients to reduce the carbs. We paired it with Italian meatballs one night, grilled chicken another night, and then by itself. It never disappointed. -
Honestly, this recipe has some problems. While it's good as is, I think its flavor is a little one dimensional. The thyme seems to overwhelm the dish, and the spices definitely need a little finesse. The bay is just a background note, as it should be, but other spices should be added. The addition of the mushrooms at the beginning of the saute is a bad idea; they release too much moisture and the aromatics tend to boil or steam instead of truly saute. The choice oc mushrooms is worth considering. Shitakes might add more complex flavor. The kidney beans are a bad choice, as they are gritty or mushy, or squeaky. Another bean %u2014 not least for the visual effect of a lighter color %u2014 should be added in exchange for the kidney beans. Last, I'm just not a fan of big pot dishes you can't freeze. The potatoes thawed and reheated are awful. -
I loved this recipe! I dident put any mushrooms though, not a fan of them. I also have used some leek in addition to the onions and it turns out great. Like many vegetable stews, it is easy to add and omit different items according to season, taste, availability. I have also tried adding corn which is good as well. Definantly a customizable stew!
see 13 more reviews
Tweaks
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This was a wonderful recipe. The changes I made were to 1) Swap out the tomato sauce for a small tin of tomato paste and a bit of water 2) I added a cup of vegetable stock hydrated TVP and finally 3) I thickened with Masa harina instead of flour (any stewish type dishes I thicken with masa, adds such a nice flavour to it!). Honestly, this came out beautifully. Definitely will work its way into our food rotation regularly! -
Delicious! I replaced the celery for zucchini as I'm not a huge fan of celery, and it was still as delicious as everyone said. Cheap, too. Cost less than $20 to make a serving of 8!
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HOLY COW WOW!I loved this because it was easy... so so so easy and quick. I didnt use flour. I used a little corn startch. I think next time I will use a little more wine.. only because I personally like the flavor a good bold red cab brings to hearty dishes like this. I also think I might try it with yams instead of white pototoes. Just to watch the glycemic index... I cant wait to open this up on the road. It was absolutely delicious!
RECIPE SUBMITTED BY
Whisper
Macedon, NY
I live near Rochester NY with my husband and our 18-year-old cat, Fluffy. It's actually Fluffy's house, but he allows us to live here as long as we pamper him and feed him generously. Our daughter, Kree, whom some of you know from Zaar, is also living with us again while she begins a new business venture in real estate. She's the one who got me hooked on Zaar and taught me to try new recipes rather than stay in the cooking rut I was in.
In my free time I like to take long rides or sit by the water, both of which I find very relaxing. I also like to do counted cross-stitch and read. I dabble in photography, always looking for that elusive 'perfect' shot. I did more cooking before I started working full-time, and plan to again when I retire (still years away, but dreaming).
