fine dining experience

Vegetable Stew

This easy Vegetable Stew is so comforting and hearty perfect for a weeknight dinner. Each bite is chock full of chunky veggies in a robust savory broth.


  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 8-ounce packages sliced baby bella mushrooms
  • 3 carrots sliced
  • 3 celery stalks sliced
  • 3 garlic cloves minced
  • 2 tablespoons fresh thyme chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ cup all-purpose flour
  • 1 tablespoon tomato paste
  • 1 14.5 ounce can fire roasted diced tomatoes
  • 4 cups vegetable broth
  • 3 medium yukon gold potatoes cut into 1-inch pieces (about 1 ½ pounds)
  • chopped parsley optional, for serving


  1. In a large Dutch oven or heavy bottomed pot, add olive oil and set over medium heat. Add the onion and mushrooms and cook for 10 to 12 minutes, or until the onion is golden brown and the mushrooms have released most of their moisture.
  2. Add the carrots, celery, garlic and thyme and cook for 5 to 7 minutes, or until the carrots and celery start to soften. Season with salt and pepper.
  3. Add tomato paste, stirring with a wooden spoon to evenly incorporate. Cook for about 1 minute, then add flour, stirring to evenly coat the vegetables. Cook for 1 to 2 minutes more.
  4. Add diced tomatoes and vegetable broth and bring to a boil. Once boiling, add potatoes and reduce heat to simmer. Cook for 30 to 40 minutes, or until the potatoes are tender and the stew has thickened.
  5. Garnish with chopped fresh parsley (if using) before serving.