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Vegetable stew in a red white enameled Dutch oven with lots of chopped vegetables like potatoes, carrots, mushroom, celery and red kidney beans. Topped with freshly chopped green herbs.
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The Best Hearty Vegetable Stew

This hearty vegetable stew combines nutritious vegetables, herbs, red wine, and chocolate in one pot to create a rich, comforting, and filling dinner. It is packed with flavor and has an unforgettable aroma that will make your mouth water as soon as it starts to cook!
Course Main Course
Cuisine Dairy-free, Egg-free, Gluten-free, International, Vegan, Vegetarian
Keyword vegan stew, vegetable stew, vegetarian stew
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 419kcal
Author Nandi Barta

Equipment

  • Cast-iron Dutch Oven (3-quart / 2.8 liter)
  • Stockpot

Ingredients

  • 2 Tbsp Olive oil
  • 1 Onion (medium)
  • 4 cloves Garlic (finely chopped)
  • 3.5 oz Button mushrooms
  • 1 lb Potatoes
  • 3 Carrots (medium)
  • 1 Parsnip
  • 2 Celery stalk
  • 14 oz Red kidney beans
  • 1 cup Sieved tomato puree aka Tomato sauce
  • ½ cup Red wine
  • 1 tsp Worcestershire sauce
  • 2 cubes Dark chocolate
  • 2 tsp Oregano
  • 1 tsp Sweet smoked paprika powder
  • 2 Bay leaves
  • 1 Tbsp Parsley (fresh)
  • 1 tsp Thyme (dried)
  • 2 cup Veggie broth
  • 1 Tbsp Corn starch
  • ½ cup Water
  • Salt and Pepper to taste
  • 1 tsp Sriracha (or any other chili paste) optional

Instructions

Preparing the vegetables

  • Peel and chop onion and garlic. Wash and chop potatoes and celery. Wash, peel, and slice carrots and parsnip. Rinse and slice mushrooms.

Making the stew

  • Heat an enameled Dutch oven to medium heat and add oil. Cook the chopped onion for 1-2 minutes, add the finely chopped garlic, and cook for a few seconds.
  • Now, add the sliced carrots, parsnips, celery, and mushrooms. Season it with salt and black pepper. Stir and cook for 5-6 minutes.
  • Add sweet smoked paprika, thyme, oregano, parsley, bay leaves, dark chocolate, and worcestershire sauce. Mix well until the chocolate is completely melted.
  • Now, add red wine. Cook the stew until the wine is reduced to nearly half of the size. It will take about 5-6 minutes. Stir occasionally.
  • Pour tomato puree and vegetable broth into the pot. Stir well and bring the stew to a boil.
  • Add the potatoes. Stir well, put a lid on, and on medium-low heat cook until vegetables are almost tender (10-12 minutes).

Thickening the stew

  • To avoid lumps, you need to use a separate bowl to mix the cornstarch and water. If it is thoroughly combined, you can add the mixture back. Stir vigorously for a couple of seconds. The cornstarch is only activated (starts to thicken the stew) if you bring the stew back to a boil. You will see the result almost immediately. If you are not happy with the thickness, make another round.

Finishing the stew

  • Add kidney beans, stir well, and cook for another 2 minutes.
  • Once ready, remove the bay leaves.

Video

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