Vegetable stew is hearty, delicious and perfect for the vegetarian diet. You will get nothing but full flavor but without the meat in this recipe.
Loaded with veggies, potatoes and beans this heavy vegetable stew is perfect for colder months but also anytime of the year.
It’s easy to put together and you can be done in under 45 minutes with the entire thing.
Sweet cherry tomatoes and fresh sage really shine mixed with the tangy balsamic vinegar you get in every bite.
Let’s get started because you need this recipe, like now!
How To Make Vegetable Stew
Ingredients needed
- Cherry tomatoes
- Onion
- Garlic
- Corn
- Potatoes
- Chickpeas
- Tomato paste
- Crushed tomatoes
- Vegetable broth
- Sage
- Balsamic vinegar
Quick tip before staring the recipe
Fresh herbs are recommended. If you can’t find fresh sage you can substitute with any herb of your choice.
Making the vegetable stew recipe
- First, prep all the ingredients. You’ll need to drain and rinse the canned items. Also, dice the onions and potatoes, chop the sage then mince the garlic before starting. Lastly, half the cherry tomatoes.
- Now, in a large pot or dutch oven on medium high heat add a little oil then toss in the diced onion and cherry tomatoes. Cook until translucent and the tomatoes are a little withered then add in the minced garlic. Season lightly with salt and pepper.
- Once the garlic is fragrant lower the heat to medium. Now, add in the tomato paste and cook the paste about 30 seconds while mixing it with the ingredients. This removes the metallic taste.
- Next, toss in the corn, diced potatoes, chickpeas, sage. Pour in the crushed tomatoes then the vegetable broth. Bring the pot to s boil then simmer.
- Before covering the pot add in the balsamic vinegar. Allow the vegetable stew to simmer about 15 minutes covered, stirring occasionally.
- Once stew is finished allow to cook a bit then taste for seasoning. You’ll need to add more salt and pepper. Serve hot and enjoy.
Frequently Asked Questions (FAQs)
What vegetables are good for stew?
There aren’t any veggies off the menu but some common vegetables are:
- Potatoes
- Corn
- Tomato
- And many types of beans
- Herbs
Do you cook vegetables before adding into stew?
Some vegetables perform really well without being cooked before. But, things like onions and garlic are best sautéed in the beginning to bring out their flavors. Another example, the cherry tomatoes in this recipe are sautéed a little similar to my sauce because that also releases the sugars in the tomatoes.
What gives stew more flavor?
You will need something to really kick off the flavor besides salt. Simple things that perform well time and time again are:
- Hot sauce
- Worchesire sauce
- Acidity (balsamic vinegar, apple cider vinegar, lemon or lime)
- Sugar, like brown sugar or granulated sugar
Great vegetarian recipes to add to your list
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Vegetable Stew
Ingredients
- 1 medium yellow onion, diced
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 3 tablespoon tomato paste
- 3 medium-large Yukon gold potatoes, washed ()
- 15 ounce can of corn, drained & rinsed
- 15 ounce can of chickpeas or garbanzo beans, drained & rinsed
- 1/2 cup fresh sage, chopped
- 28 ounce can of crushed tomatoes
- 2 cups vegetable broth
- 1/2 cup balsamic vinegar
- salt & black pepper to taste
Instructions
- First, prep all the ingredients. You'll need to drain and rinse the canned items. Also, dice the onions and potatoes, chop the sage then mince the garlic before starting. Lastly, half the cherry tomatoes.
- Now, in a large pot or dutch oven on medium high heat add a little oil then toss in the diced onion and cherry tomatoes. Cook until translucent and the tomatoes are a little withered then add in the minced garlic. Season lightly with salt and pepper.
- Once the garlic is fragrant lower the heat to medium. Now, add in the tomato paste and cook the paste about 30 seconds while mixing it with the ingredients. This removes the metallic taste.
- Next, toss in the corn, diced potatoes, chickpeas, sage. Pour in the crushed tomatoes then the vegetable broth. Bring the pot to s boil then simmer.
- Before covering the pot add in the balsamic vinegar. Allow the vegetable stew to simmer about 15 minutes covered, stirring occasionally.
- Once stew is finished allow to cook a bit then taste for seasoning. You'll need to add more salt and pepper. Serve hot and enjoy.