Dutch Oven Vegetable Stew

How to make a Dutch Oven Vegetable Stew.

Ingredients: Serves 6-8

For the Stew Base:

  • 1 small onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • ¼ cup vegetable broth (59 ml)

For the Vegetable Stew:

  • 1 large onion, chopped
  • 8 oz button mushrooms, sliced (125 g)
  • 1 tsp dried rosemary
  • 1 tbsp Italian seasoning
  • ½ cup red wine (118 ml)
  • 3 cups vegetable broth (700 ml)
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 2 Yukon gold potatoes, cubed
  • 15 oz can diced tomatoes with juice (425 g)
  • 8 oz tomato sauce (238 ml)
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 ½ tsp black pepper
  • 2 cloves garlic, minced
  • 1 cup frozen green peas (142 g)

For the Slurry:

  • 1 tbsp cornstarch
  • 1 tbsp water

Optional Garnish:

  • ¼ cup chopped fresh parsley

Instructions:

  1. In a 5-quart Dutch oven or stockpot, add the diced onion, carrot, celery and ¼ cup vegetable broth.
  2. Cook over medium heat for 3 to 4 minutes, stirring regularly until the onions are translucent. 
  3. To the pot, add the remaining chopped onion and mushrooms.
  4. Stir to combine and cook for an additional 2 to 3 minutes until the mushrooms are just beginning to soften.
  5. Add in the rosemary and Italian seasoning and stir.
  6. Cook for an additional 1 minute. 
  7. Add the red wine (or ½ cup broth) and now use the wooden spoon to remove any cooked bits from the bottom of the pan.
  8. Then bring the stew to a simmer.
  9. Cook for 3 minutes.
  10. Next, add the remaining 3 cups of vegetable broth, diced tomatoes and tomato sauce.
  11. Stir to combine.
  12. To the Dutch oven, add the remaining carrots and celery.
  13. Next, add the cubed potatoes, black pepper, balsamic vinegar, garlic and salt.
  14. Bring back to a boil.
  15. Add the peas.
  16. In a small bowl, whisk together the cornstarch and water to create a slurry, then add to the pan and stir to combine. 
  17. Reduce the heat to low and continue simmering, stirring occasionally, for 20 to 25 minutes until the potatoes are fork-tender and the stew has thickened nicely.
  18. Serve hot with a sprinkle of fresh parsley over the top.
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