Yield: 8

Comforting Dutch Oven Vegetable Stew Recipe

A comforting bowl of vegetable stew is the perfect way to use your Dutch oven for a hardy meal everyone will enjoy any day of the week!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

For Stew Base

  • 1 small onion, diced
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1/4 cup vegetable broth (59 ml)

For Vegetable Stew

  • 1 large onion, chopped
  • 8 oz. button mushrooms, sliced (125 g)
  • 1 tsp dried rosemary
  • 1 tbsp Italian seasoning
  • 1/2 cup red wine (118 ml)
  • 3 cups vegetable broth (700 ml)
  • 1 carrot, sliced
  • 1 celery stalk, sliced
  • 2 Yukon gold potatoes, cubed
  • 15 oz can diced tomatoes with juice (425 g)
  • 8 oz tomato sauce (238 ml)
  • 1 tbsp balsamic vinegar
  • 1 tsp salt
  • 1 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 cup frozen green peas (142 g)

For slurry

  • 1 tbsp cornstarch
  • 1 tbsp water

Optional Garnish

  • 1/4 cup chopped fresh parsley

Instructions

How to Make Vegetable Stew in a Dutch Oven

  1. In a 5-quart Dutch oven or stockpot, add the diced onion, carrot, celery, and 1/4 cup vegetable broth.  Cook over medium heat for 3 to 4 minutes, stirring regularly until the onions are translucent. 
  2. To the pot, add the remaining chopped onion and mushrooms.  Stir to combine, and cook for an additional 2 to 3 minutes until the mushrooms are just beginning to soften. Black spatula stirring mushrooms in stockpot
  3. Add in the rosemary and Italian seasoning and stir.  Cook an additional 1 minute. 
  4. Add the red wine (or 1/2 cup broth) now use the wooden spoon to remove any cooked bits from the bottom of the pan.  Then bring the stew to a simmer.  Cook for 3 minutes.  
  5. Next, add the remaining 3 cups of vegetable broth, diced tomatoes, and tomato sauce.  Stir to combine. Pouring tomatoes into soup pan
  6. To the Dutch oven, add the remaining carrots and celery.  Next, add the cubed potatoes, black pepper, balsamic vinegar, garlic, and salt. Bring back to a boil. Add the peas.
  7. In a small bowl, whisk together the cornstarch and water to create a slurry, then add to the pan and stir to combine. 
  8. Reduce the heat to low and continue simmering, stirring occasionally, for 20 to 25 minutes until the potatoes are fork-tender and the stew has thickened nicely. Black Dutch oven of vegetable soup with red broth
  9. Serve hot with a sprinkle of fresh parsley over the top. 

How to Make Vegetable Stew in the Instant Pot

  1. Turn the Instant Pot to saute mode.  Add the diced onions, carrots, and celery along with 1/4 cup vegetable broth and stir cooking them for 3 to 4 minutes until the onions are softened. 
  2. Add the rest of the onion and mushrooms and cook for an additional 2 to 3 minutes. 
  3. Next, add the Italian seasoning and rosemary and cook for an additional 1 minute. 
  4. Add the red wine and deglaze the bottom of the pan scraping up any food bits. 
  5. Pour in the vegetable broth, diced tomatoes, tomato sauce, remaining carrots and celery, potatoes, black pepper, balsamic vinegar, garlic, and salt.  Stir to combine. 
  6. Place the lid on the pot and set to seal.  Turn off saute mode and turn to high pressure for 12 minutes. 
  7. Once the cooking cycle has completed, allow the steam to naturally release for 5 minutes before manually releasing the remaining pressure. 
  8. If the stew is still thin, turn back on saute mode and add the cornstarch and water slurry and cook for an additional 2 to 3 minutes to thicken before serving. Large spoon of vegetable soup hovering over pan

Notes

Red wine can be substituted with equal amounts of broth.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 133Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 808mgCarbohydrates: 27gFiber: 5gSugar: 11gProtein: 4g