Hearty Vegetable Stew

This veggie stew is my go to when I want something cozy and nourishing after a busy day. It packs in fresh vegetables and herbs for a warming meal that feels both hearty and light.

I often throw this together when the weather turns cool and it quickly becomes a family favorite for comfort food that does not weigh you down.

Ingredients

• Oil to sauté the vegetables: choose a neutral oil like sunflower or light olive oil for better flavor control
• White onion: diced for the base adds sweetness and depth when cooked slowly
• Carrots: diced bring natural sweetness and color look for firm, vibrant ones without soft spots
• Potatoes: chopped add heartiness and body opt for waxy varieties like Yukon Gold to hold shape
• Celery with greens: finely sliced offers savory freshness and texture avoid limp stalks for crunch
• Garlic cloves: minced for aromatic sharpness fresh garlic is always best for flavor punch
• Fresh herbs thyme rosemary oregano: add layers of herbal aroma choose fragrant, vibrant sprigs or good quality dried for convenience
• Sea salt: balances flavors use fine grain for even seasoning
• Black pepper: adds gentle heat freshly ground is more flavorful
• Nutmeg: adds warmth and a slight earthiness grate fresh if you can
• Smoked paprika: enhances smoky depth pick a vibrant red powder that is not clumpy
• Red pepper flakes: give optional heat adjust to your taste and spice tolerance
• Low sodium vegetable broth or water: forms the stew liquid homemade broth boosts flavor
• Frozen peas: add a pop of sweetness and color choose a quality brand without clumping
• Dairy-free heavy cream or canned coconut milk: makes the stew creamy and silky choose full fat for richness
• Cornstarch or arrowroot flour: thickens the stew making it satisfying without heaviness
• White wine or more broth: adds brightness and acidity opt for a dry white wine or simply add broth if you prefer

Instructions

Build The Base:

Heat oil in a large pan over medium heat. Add diced onion and cook for about 2 to 4 minutes stirring frequently until softened but not browned. This gentle cooking unlocks the onion's natural sweetness and creates the flavor foundation for the stew.

Add Vegetables and Aromatics:

Add the diced carrots, chopped potatoes, sliced celery (including greens), minced garlic, and all the herbs plus spices. Cook everything together for about one minute to bloom the spices and release their fragrance before adding the broth. This builds complexity into the stew.

Simmer The Stew:

Pour in the vegetable broth and bring to a boil over high heat. Then reduce heat to low medium and cook for five minutes. Add the frozen peas and simmer for another 15 minutes until all vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.

Prepare The Cream Mixture:

In a small bowl whisk together the cornstarch with the dairy-free heavy cream or canned coconut milk. This will thicken the stew nicely without clumping.

Finish The Stew:

Pour the cream mixture into the pot along with the white wine or more broth. Allow to simmer for an additional three to four minutes until the stew thickens slightly and develops a creamy texture.

Season and Adjust:

Taste and adjust salt pepper and spices as needed. For a creamier texture you can blend half of the stew using an immersion blender but this is optional based on your preference.

Garnish and Serve:

If you like, add fresh herbs on top for a bright finishing touch. Serve hot and enjoy a hearty bowl of comfort. Leftovers keep well covered in the refrigerator for up to three days and this stew freezes nicely for meal prep.

My favorite part of this stew is the fresh herb blend which makes it smell delightful while cooking and adds a garden fresh brightness to each bite. It always reminds me of cozy Sunday family dinners where everyone gathers over the table to slow down and savor the moment.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. The flavor often improves after resting one day. To reheat warm gently on the stove to prevent separation. This stew freezes well so portion it in freezer safe containers or bags for up to three months.

Ingredient Swaps

You can swap the veggie broth for homemade or mushroom broth for richer umami flavor. Use kale or spinach instead of peas if you want more leafy greens. Arrowroot works just as well as cornstarch for thickening without changing flavor.

Serving Ideas

Serve this veggie stew with crusty bread or a warm grain like quinoa or brown rice for a filling meal. A side salad with lemon vinaigrette contrasts nicely with the creamy stew. Add a splash of hot sauce if you like a bit of heat.

This veggie stew is perfect for warming up chilly days and adapting to seasonal ingredients with ease.

Frequently Asked Recipe Questions

→ Can I use other vegetables instead of peas?

Yes, green beans or corn are great alternatives to frozen peas, adding different textures and flavors while keeping the stew vibrant.

→ How can I make the stew creamier?

Whisking in dairy-free cream or canned coconut milk with cornstarch helps thicken the stew, resulting in a richer, creamier texture.

→ Is it necessary to use white wine?

White wine adds brightness and depth, but you can substitute with extra vegetable broth or plant-based milk for a milder taste.

→ What herbs provide the best flavor in this stew?

Fresh thyme, rosemary, and oregano create an aromatic foundation that complements the vegetables perfectly; dried herbs can be used if fresh are unavailable.

→ Can the stew be prepared ahead of time?

Absolutely; the stew stores well in the refrigerator for up to three days and freezes nicely for longer storage, maintaining its flavor and texture.