I have made vegetable stew many times, especially when I have a lot of vegetables in the fridge and I want to use them before they get soft. I usually prepare it when I need something quick and filling that will last a few days. It's the kind of dish that tastes great both warm and cold, and if there's any left over from one day to the next, it somehow tastes even better.
Total time: 1 hour and 15 minutes
Servings: 4-5
Difficulty: easy
Ingredients
1 large onion, chopped
2 bell peppers (any color), diced
1 large carrot, cut into thicker rounds
250 g fresh mushrooms, cleaned and quartered
2 medium zucchinis, sliced
2 medium potatoes, diced
1 cup of peas (frozen or fresh)
4-5 tablespoons of oil (I use sunflower oil)
1 can of diced tomatoes (or peeled tomatoes, 400 g)
salt and pepper, to taste
1 bunch of fresh dill, chopped
Instructions
1. Heat the oil in a large pot over medium heat. Once it's slightly heated, add the onion and bell pepper. Sauté for 5-6 minutes until they soften, but do not brown them. Stir occasionally to prevent sticking.
2. Add the carrot, mushrooms, zucchini, potatoes, and peas. Stir a few times to coat them in oil and let them start releasing their flavors. Do not add the tomatoes yet, as their acidity will harden the potatoes and carrots.
3. Pour a cup of hot water over the vegetables. The water should not cover everything, just enough to prevent sticking to the bottom. Partially cover with a lid and let it simmer on low heat for 15-20 minutes, stirring occasionally. If you notice the water level dropping too much, add a little more hot water.
4. When the vegetables begin to soften, add the can of tomatoes, salt, and pepper. Stir gently. If using whole canned tomatoes, you can break them up with a spoon directly in the pot.
5. Cover the pot and transfer it to a preheated oven at 170°C (340°F). Leave the stew covered for 35-40 minutes. After this time, uncover the pot and let it cook for another 10 minutes in the oven to reduce the liquid and thicken it. You can check the texture: the potatoes and carrots should be soft but not mushy.
6. Remove the pot from the oven. Sprinkle chopped dill on top while it's still hot. Do not stir too much to keep the fresh green on the surface.
Why I often cook vegetable stew
I love that it can be made with any vegetables I have on hand, it doesn't require constant supervision, and it keeps well in the fridge. I can serve it as a main dish or as a side. It reheats quickly and is suitable for several days without losing its flavor or texture.
Tips and variations
Tips
- If you have time, you can sauté the mushrooms separately first to let the moisture evaporate and enhance their flavor.
- Use a thick pot or a ceramic dish for the oven to prevent burning on the bottom.
- You can adjust the amount of water based on how juicy the vegetables are.
Substitutions
- Instead of dill, you can use parsley or a mix of herbs.
- Peas can be omitted or replaced with green beans.
- If you don't have zucchinis, you can use eggplants, but add them a bit later to prevent them from breaking apart.
Variations
- For a non-vegan version, you can add chicken breast or ground meat (sautéed separately).
- You can add a clove of garlic at the end for a stronger flavor.
- If you want more aroma, you can add a bay leaf or dried thyme along with the tomatoes.
Serving ideas
- It goes well with fresh bread or polenta.
- As a side dish, it pairs nicely with grilled meat or fish.
- Cold, it's great on slices of toasted bread.
Frequently asked questions
Can I make it only on the stovetop, without the oven?
Yes, but you'll need to stir more often and be careful not to let it stick to the bottom. Cooking in the oven allows for more even cooking and helps the vegetables maintain their shape better.
Can vegetable stew be frozen?
Yes, but after thawing, the potatoes may become slightly crumbly. The other vegetables hold up well.
What do I do if it turns out too watery?
Leave the pot uncovered on low heat or in the oven for another 10-15 minutes until it thickens to your liking. You can also scoop out some of the liquid with a ladle and use it as a soup base.
Can I use frozen vegetables?
Yes, especially peas or green beans. I do not recommend using frozen potatoes, as they do not have the same texture after cooking.
Nutritional values (per serving, estimated)
Calories: 160 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 5 g
Fiber: 7 g
The stew is low in fat and has a moderate amount of carbohydrates and fiber. It contains no added sugars or processed ingredients, making it suitable as a main dish or side.
Storage and reheating
In the fridge, it keeps well for 3-4 days in a sealed container. When reheating, add a tablespoon of water if needed. I do not recommend reheating it directly in the microwave as it can dry out. On the stovetop over low heat works best. After 2-3 days, taste before serving; the dill loses its freshness, but the dish remains good.
Total time: 1 hour and 15 minutes
Servings: 4-5
Difficulty: easy
Ingredients
1 large onion, chopped
2 bell peppers (any color), diced
1 large carrot, cut into thicker rounds
250 g fresh mushrooms, cleaned and quartered
2 medium zucchinis, sliced
2 medium potatoes, diced
1 cup of peas (frozen or fresh)
4-5 tablespoons of oil (I use sunflower oil)
1 can of diced tomatoes (or peeled tomatoes, 400 g)
salt and pepper, to taste
1 bunch of fresh dill, chopped
Instructions
1. Heat the oil in a large pot over medium heat. Once it's slightly heated, add the onion and bell pepper. Sauté for 5-6 minutes until they soften, but do not brown them. Stir occasionally to prevent sticking.
2. Add the carrot, mushrooms, zucchini, potatoes, and peas. Stir a few times to coat them in oil and let them start releasing their flavors. Do not add the tomatoes yet, as their acidity will harden the potatoes and carrots.
3. Pour a cup of hot water over the vegetables. The water should not cover everything, just enough to prevent sticking to the bottom. Partially cover with a lid and let it simmer on low heat for 15-20 minutes, stirring occasionally. If you notice the water level dropping too much, add a little more hot water.
4. When the vegetables begin to soften, add the can of tomatoes, salt, and pepper. Stir gently. If using whole canned tomatoes, you can break them up with a spoon directly in the pot.
5. Cover the pot and transfer it to a preheated oven at 170°C (340°F). Leave the stew covered for 35-40 minutes. After this time, uncover the pot and let it cook for another 10 minutes in the oven to reduce the liquid and thicken it. You can check the texture: the potatoes and carrots should be soft but not mushy.
6. Remove the pot from the oven. Sprinkle chopped dill on top while it's still hot. Do not stir too much to keep the fresh green on the surface.
Why I often cook vegetable stew
I love that it can be made with any vegetables I have on hand, it doesn't require constant supervision, and it keeps well in the fridge. I can serve it as a main dish or as a side. It reheats quickly and is suitable for several days without losing its flavor or texture.
Tips and variations
Tips
- If you have time, you can sauté the mushrooms separately first to let the moisture evaporate and enhance their flavor.
- Use a thick pot or a ceramic dish for the oven to prevent burning on the bottom.
- You can adjust the amount of water based on how juicy the vegetables are.
Substitutions
- Instead of dill, you can use parsley or a mix of herbs.
- Peas can be omitted or replaced with green beans.
- If you don't have zucchinis, you can use eggplants, but add them a bit later to prevent them from breaking apart.
Variations
- For a non-vegan version, you can add chicken breast or ground meat (sautéed separately).
- You can add a clove of garlic at the end for a stronger flavor.
- If you want more aroma, you can add a bay leaf or dried thyme along with the tomatoes.
Serving ideas
- It goes well with fresh bread or polenta.
- As a side dish, it pairs nicely with grilled meat or fish.
- Cold, it's great on slices of toasted bread.
Frequently asked questions
Can I make it only on the stovetop, without the oven?
Yes, but you'll need to stir more often and be careful not to let it stick to the bottom. Cooking in the oven allows for more even cooking and helps the vegetables maintain their shape better.
Can vegetable stew be frozen?
Yes, but after thawing, the potatoes may become slightly crumbly. The other vegetables hold up well.
What do I do if it turns out too watery?
Leave the pot uncovered on low heat or in the oven for another 10-15 minutes until it thickens to your liking. You can also scoop out some of the liquid with a ladle and use it as a soup base.
Can I use frozen vegetables?
Yes, especially peas or green beans. I do not recommend using frozen potatoes, as they do not have the same texture after cooking.
Nutritional values (per serving, estimated)
Calories: 160 kcal
Protein: 5 g
Carbohydrates: 30 g
Fat: 5 g
Fiber: 7 g
The stew is low in fat and has a moderate amount of carbohydrates and fiber. It contains no added sugars or processed ingredients, making it suitable as a main dish or side.
Storage and reheating
In the fridge, it keeps well for 3-4 days in a sealed container. When reheating, add a tablespoon of water if needed. I do not recommend reheating it directly in the microwave as it can dry out. On the stovetop over low heat works best. After 2-3 days, taste before serving; the dill loses its freshness, but the dish remains good.