Best 4 Veg All Stew Recipes

Veg all stew is a hearty and healthy dish that is perfect for a cold winter day. It is made with a variety of vegetables, such as carrots, potatoes, celery, and onions, and is simmered in a flavorful broth until the vegetables are tender. Veg all stew can be made with a variety of different vegetables, so you can customize it to your own taste. It is also a great way to use up leftover vegetables. This article provides several of the best recipes for cooking veg all stew, each with its own unique flavor and ingredients. Whether you are a vegetarian or meat-eater, you are sure to find a recipe that you will enjoy in this article.

Here are our top 4 tried and tested recipes!

VEGETARIAN STEW

Vegetarian Stew image

This ingredient-dense vegetarian stew is hearty, filling, and can be eaten on its own. It's easy to make, freezes very well, and tastes even better the next day.

Provided by natalie

Categories Vegetarian Stew

Time 1h45m

Yield 8

Number Of Ingredients 18

Ingredients

4 tablespoons olive oil, or as needed
2 medium carrots, sliced
1 medium onion, chopped
1 stalk celery, sliced
4 large cloves garlic, diced
1 bay leaf
1 tablespoon ground coriander
2 teaspoons mild curry powder
1 teaspoon dried oregano
¼ teaspoon ground cinnamon
salt and ground black pepper to taste
6 cups water
2 cups dry lentils, rinsed
1 (15 ounce) can tomato sauce
8 medium (blank)s baby Yukon Gold potatoes, halved
1 (15 ounce) can red kidney beans, rinsed and drained
1 (14.5 ounce) can stewed tomatoes
1 tablespoon natural peanut butter, or to taste

Steps:

Heat olive oil in a large soup pot over medium heat. Add carrots, onion, and celery. Cover and cook until onions are translucent, about 3 minutes. Add garlic, bay leaf, coriander, curry powder, oregano, cinnamon, salt, and pepper; saute for 2 minutes.
Stir in water, lentils, and tomato sauce and increase heat to high. Cover and bring to a boil; this is necessary to aid in digestion.
Slowly add potatoes, kidney beans, canned tomatoes, and peanut butter. Cover and boil for 3 minutes longer. Reduce heat to the lowest setting. Cover and cook until all vegetables are tender and flavors have melded, about 1 hour.

Nutrition Facts : Calories 429.4 calories, Carbohydrate 69.9 g, Fat 9.1 g, Fiber 22.7 g, Protein 20.1 g, SaturatedFat 1.2 g, Sodium 537 mg, Sugar 6.4 g

HEARTY VEGETABLE STEW RECIPE BY TASTY

Hearty Vegetable Stew Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, yellow onion, carrots, celery stalks, garlic, dried rosemary, dried thyme, pepper, tomato paste, low sodium soy sauce, flour, dry red wine, red potato, vegetable broth, bay leaf

Provided by Rachel Gaewski

Categories Dinner

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
10 oz baby bella mushroom, quartered
1 yellow onion, diced
3 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
½ teaspoon dried rosemary
½ teaspoon dried thyme
½ teaspoon pepper
3 tablespoons tomato paste
2 tablespoons low sodium soy sauce
¼ cup flour
¾ cup dry red wine
4 cups red potato, diced
4 cups vegetable broth
2 leaves bay leaf

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!

Nutrition Facts : Calories 756 calories, Carbohydrate 73 grams, Fat 45 grams, Fiber 4 grams, Protein 5 grams, Sugar 15 grams

HEARTY VEGETABLE STEW

Hearty Vegetable Stew image

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!

Provided by Whisper

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 17

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

Steps:

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.

BEEF STEW WITH VEGETABLES

Beef Stew with Vegetables image

A few years ago, we served this beef stew at a fund-raising dinner at church. It received lots of compliments. This mini version serves two perfectly.

Provided by Taste of Home

Categories Dinner

Time 2h20m

Yield 2 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound beef stew meat, cut into 3/4 inch cubes
1 tablespoon vegetable oil
1/3 cup chopped onion
1 garlic clove, minced
1-1/4 cups beef broth
1/3 cup white wine or additional beef broth
1 medium potato, cut into large chunks
2 medium carrots, cut into chunks
1/4 pound fresh mushrooms, halved
1 bay leaf
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon dried thyme

Steps:

In a large resealable plastic bag, combine the flour, salt and pepper; add beef and shake to coat. In a large saucepan, brown beef in oil. Add onion and garlic; cook and stir 2 minutes longer. Stir in broth and wine or additional broth, scraping brown bits from pan. Transfer to a greased 5-cup baking dish. Stir in potato, carrots, mushrooms, bay leaf, tapioca and thyme. Let stand for 15 minutes. Cover and bake at 350° for 1 hour. Uncover; bake 1 to 1-1/2 hours longer until meat and vegetables are tender, stirring every 30 minutes. Discard bay leaf.

Nutrition Facts :

Tips:

Use a variety of vegetables. The more vegetables you use, the more flavor and nutrition your stew will have. Some good options include carrots, celery, potatoes, onions, and tomatoes.
Don't be afraid to experiment with different spices and herbs. A good stew should have a complex flavor profile, so don't be afraid to add a variety of spices and herbs. Some good options include garlic, thyme, rosemary, and paprika.
Cook the stew low and slow. This will allow the flavors to meld together and create a rich, flavorful stew. Simmer the stew for at least 1 hour, or longer if you have time.
Serve the stew with a side of bread or rice. This will help to soak up the delicious sauce.

Conclusion:

Vegetable stew is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables, and it can be easily tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give vegetable stew a try. You won't be disappointed!