Name: Comforting Dutch Oven Vegetable Stew Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1 small onion, diced; 1 carrot, diced; 1 stalk celery, diced; 1/4 cup vegetable broth (59 ml); 1 large onion, chopped; 8 oz. button mushrooms, sliced (125 g); 1 teaspoon dried rosemary; 1 tablespoon Italian seasoning; 1/2 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 tablespoon balsamic vinegar; 1 teaspoon salt; 1 1/2 teaspoon black pepper; 2 cloves garlic, minced; 1 cup frozen green peas (142 g); 1 tablespoon cornstarch; 1 tablespoon water; 1/4 cup chopped fresh parsley

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If you need something that is rich, satisfying, and surprisingly healthy, then look no further than this delicious Dutch oven vegetable stew recipe. Loaded with flavor and surprisingly simple to make, it's the ideal soup starter or main dish for any weeknight meal!

Vegetable Stew Recipe

Whether you are looking for a soup during the classic soup and stew season, or you are like my family and eat soups and stews year-round, this recipe is going to be a favorite on your menu. Despite being only vegetables, it has a surprisingly hardy texture and taste. The addition of mushrooms in this recipe gives more protein and bulk while adding that "meaty" texture so many prefer.

What's the Difference Between a Stew and a Soup?

The main difference between a soup and a stew is in the amount of liquid. For a soup, the base will be a broth or cream that is more prominent with other ingredients in the mix. A stew, however, will have less liquid and a thicker base. In this recipe, only 4 cups of liquid are added to the vegetables. A soup would typically container twice as much liquid and result in a lot of broth around the vegetables.

Is Vegetable Stew Healthy?

Yes! This stew in particular is 100% healthy no matter what dietary plan you are following. There is no added oil or fat and it is filled with nutrients, flavor, and even a good bit of protein from the addition of mushrooms.

What Vegetables Can I Put Into Stew?

You can truly add any vegetables you want to a stew. For this recipe, classic ingredients like carrots, onion, celery, mushrooms, and potatoes are the base. You can get creative and add different vegetables for more texture and flavor. Below are some ideas that sound great!

Bella, Portobella, or Shitake mushrooms.
Onions, leeks, scallions, or green onions.
Green cabbage, red cabbage, or fennel.
Broccoli, cauliflower, Romanesco, or broccoflower.
Green beans, asparagus, snap peas, snow peas, or black-eyed peas.
Zucchini, yellow squash, or butternut squash.
Turnips or rutabaga.

What do I Serve WIth this Vegetable Stew Recipe?

Since stew has less broth and is hardier than other options, you will want a nice side. This cheesy garlic bread is great if you aren't looking for plant-based options. Any basic oyster cracker or saltine cracker is nice, but you may also enjoy a butter cracker or Club cracker.

In my home growing up, it would have been served with a nice slice of fresh cornbread. You could also serve with fresh potato bread or a homemade crescent roll on the side. You could even make a batch of homemade naan bread as a side to this tasty recipe.

Is This Recipe Vegan?

As listed, this recipe is naturally vegan. If adding different or additional ingredients or broths to the recipe, verify ahead of time that they are indeed vegan before serving to a plant-based guest or family member.

Can I Use Chicken or Beef Broth Instead?

As long as you are not serving someone who is vegan, vegetarian, or plant-based, you can definitely use chicken or beef broth. Both will add an additional level of flavor to the stew and are fine to substitute for the vegetable broth in this recipe.

Do I Have to Use Red Wine?

No. While the red wine does add a depth of flavor, it is not necessary for a delicious stew. Instead of red wine, you can use an equal amount of vegetable broth. To add a little more richness, you can also add 1 ½ teaspoons Worcestershire sauce at this point.

Ingredients

Onion
Garlic
Celery
Carrots
Vegetable broth
Mushrooms
Rosemary
Italian seasoning
Red wine
Salt
Black pepper
Diced tomatoes
Tomato sauce
Balsamic vinegar
Cornstarch
Green peas

Optional: fresh parsley

Handy Kitchen Tools

How to Make Vegetable Stew in a Dutch Oven

In a 5-quart Dutch oven or stockpot, add the diced onion, carrot, celery, and ¼ cup vegetable broth. Cook over medium heat for 3 to 4 minutes, stirring regularly until the onions are translucent.

To the pot, add the remaining chopped onion and mushrooms. Stir to combine, and cook for an additional 2 to 3 minutes until the mushrooms are just beginning to soften.

Add in the rosemary and Italian seasoning and stir. Cook an additional 1 minute.

Add the red wine (or ½ cup broth) now use the wooden spoon to remove any cooked bits from the bottom of the pan. Then bring the stew to a simmer. Cook for 3 minutes.

Next, add the remaining 3 cups of vegetable broth, diced tomatoes, and tomato sauce. Stir to combine.

To the Dutch oven, add the remaining carrots and celery. Next, add the cubed potatoes, black pepper, balsamic vinegar, garlic, and salt. Bring back to a boil. Add in the peas.

In a small bowl, whisk together the cornstarch and water to create a slurry, then add to the pan and stir to combine.

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.

Serve hot with a sprinkle of fresh parsley over the top.

How to Make Vegetable Stew in the Instant Pot

Turn the Instant Pot to saute mode. Add the diced onions, carrots, and celery along with ¼ cup vegetable broth and stir cooking them for 3 to 4 minutes until the onions are softened.

Add the rest of the onion and mushrooms and cook for an additional 2 to 3 minutes.

Next, add the Italian seasoning and rosemary and cook for an additional 1 minute.

Add the red wine and deglaze the bottom of the pan scraping up any food bits.

Pour in the vegetable broth, diced tomatoes, tomato sauce, remaining carrots and celery, potatoes, black pepper, balsamic vinegar, garlic, and salt. Stir to combine.

Place the lid on the pot and set to seal. Turn off saute mode and turn to high pressure for 12 minutes.

Once the cooking cycle has completed, allow the steam to naturally release for 5 minutes before manually releasing the remaining pressure.

If the stew is still thin, turn back on saute mode and add the cornstarch and water slurry and cook for an additional 2 to 3 minutes to thicken before serving.

More Soup and Stew Recipes

Need more inspiration for your meal plan? You'll love some of our other favorite soups and stews. Whether you need something rich and savory or a lighter broth-based option as a starter, below are some delicious soups and stews to add to your menu. Bookmark, pin, or print these recipes to create soon!

📖 Recipe

Yield: 8