Vegetable Stew

It’s been quite awhile since I’ve blogged!  I really enjoy writing about what I cook, but I’m not so great at stopping and taking pictures before and after I cook something.  I just want to cook and then eat, with very little time in between those two activities.  But now I’m back, so here is a delicious vegetable stew recipe!  I adapted this recipe from one I found on The Curvy Carrot.

Ingredients

  • 2 tablespoons olive oil
  • 1/2 medium onion, minced
  • 1 medium carrot, minced
  • 1 medium stalk celery, minced
  • 1/2 onion, roughly chopped
  • 2 large portobello mushroom caps, roughly chopped
  • 10 ounces white mushrooms, stems trimmed and mushrooms roughly chopped    Vegetable Stew
  • 2 medium garlic cloves, minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/2 cup white wine
  • 2 and 1/2 cups vegetable stock (add more if needed)
  • 1 and 1/2 teaspoons salt
  • 115 oz can pureed tomatoes
  • 1 bay leaf
  • 4 large carrots (about one pound), chopped
  • 4 medium red or gold potatoes (about 1 and 1/2 pounds), chopped
  • 1 tablespoon cornstarch1 tablespoon cold water
  • 1 cup frozen peas or lima beans, thawed
  • 1 tablespoon balsamic vinegar

 

1.  Heat the oil in a large soup pot over medium heat.

2. Add the minced onion, carrot, and celery, and sauté, stirring frequently, until the vegetables begin to brown, about 10 minutes.  (One of our wedding gifts was a Ninja food chopper, and it makes this step SO quick! It is one of my favorite kitchen tools.)

3.  Add the chopped onion and sauté until softened, about 5 minutes.

4. Add the mushrooms, raise the heat to medium-high, and sauté until the liquid they release has been evaporated, about 10 minutes.

5. Add the garlic, Italian seasoning, and thyme and cook for 30 seconds.

6. Add the wine, scraping up any browned bits stuck to the pot.

7. Cook until the wine is reduced by half, about 2 minutes.

8. Add the stock, salt, tomatoes, bay leaf, carrots, and potatoes, and bring to a boil.

9.  Reduce the heat and simmer, partially covered, until the carrots and potatoes are tender, about 35 minutes.

10. Mix the cornstarch and with water to form a smooth paste.

11.  Stir the paste into the stew and cook until the liquid thickens, 1 to 2 minutes.

12.  Turn off the heat, stir in the peas, cover, and let stand until the peas are hot, 3 to 4 minutes.

13. Stir in the balsamic vinegar, discard the bay leaf, and adjust the seasonings.  To make the stew a little thicker, blend a portion of it (1-1.5 cups) and then add it back into the stew.  Another awesome kitchen tool I have is an immersion blender.  I can just stick it in the pot and blend it up for a second instead of having to remove anything.

Serve the stew with some chewy bread.

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