Veggie Stew Recipe

If you’re new to cooking and looking for a straightforward way to start, a veggie stew is a great choice.

It’s simple, forgiving, and doesn’t require fancy techniques or equipment.

I’m going to walk you through a basic veggie stew recipe that’s not only easy to make but also hearty and delicious.

You’ll learn how to prepare the vegetables, how to cook them just right, and how to season your stew for a flavorful meal.

This guide is designed to make cooking less intimidating and more accessible, especially if you’re not familiar with the kitchen.

Let’s get cooking and turn those fresh ingredients into a comforting meal.

Ingredients:

Before we begin, let’s gather all the ingredients you’ll need.

Vegetables:

• 2 medium onions, diced
• 2 large carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 1 bell pepper, any colour, diced
• 1 cup of frozen peas
• 2 medium tomatoes, diced or 1 can of chopped tomatoes
• 3 cloves of garlic, minced

Liquids:

• 1 litre of vegetable stock
• 2 tablespoons of olive oil

Herbs and Spices:

• 1 bay leaf
• 1 teaspoon of dried thyme
• Salt and pepper to taste

Thickener:

2 tablespoons of all-purpose flour (to thicken the stew)

Instructions:

Preparing Your Ingredients:

Vegetable Prep:

• Begin by washing all your vegetables thoroughly.
• Peel the onions, carrots, and potatoes.
• Dice the onions and bell pepper into small, even pieces.
• Slice the carrots and cube the potatoes to ensure they cook evenly.

Garlic and Tomato Prep:

• Mince the garlic finely; this releases its flavour more effectively.
• If using fresh tomatoes, dice them.
• If using canned, ensure they are well-drained.

Cooking Process:

1. Sautéing the Base:
   • In a large pot, heat the olive oil over medium heat.
   • Add the diced onions and minced garlic, sautéing until they’re translucent and fragrant.
2. Adding the Hard Vegetables:
   • Introduce the sliced carrots and cubed potatoes to the pot.
   • Sauté for about 5 minutes, allowing them to slightly soften and absorb the flavours.
3. Incorporating the Rest of the Vegetables:
   • Add the diced bell pepper and tomatoes to the mix.
   • Stir well and let them cook for another 3-4 minutes.
4. Seasoning:
   • Sprinkle in the dried thyme, bay leaf, and season with salt and pepper.
   • It’s important to season as you go to build layers of flavour.
5. Adding the Liquid:
   • Pour in the vegetable stock, ensuring all the vegetables are covered.
   • Bring the stew to a simmer, then reduce the heat to low.
6. Thickening the Stew:
   • In a small bowl, mix the flour with a bit of water to create a smooth paste.
   • Gradually stir this mixture into the stew to avoid lumps.
7. Final Touches:
   • Add the frozen peas in the last 10 minutes of cooking to retain their vibrant colour and slight crunch.
   • Taste and adjust the seasoning if necessary.
8. Serving:
   • Remove the bay leaf before serving.
   • Serve hot, perhaps with a side of crusty bread or over a bed of rice.

Tips for Success:

• Cutting Consistency: Ensure your vegetables are cut uniformly to promote even cooking.
• Low and Slow: Let your stew simmer gently; rushing the cooking process can result in unevenly cooked vegetables.
• Taste as You Go: Your palate is the best tool in the kitchen. Regular tasting helps you balance the flavours according to your preference.

Creating a veggie stew from scratch might seem daunting at first, but it’s a simple, rewarding process.

This dish is not only a culinary delight but also a lesson in patience and the art of blending flavours.

Enjoy the process, and remember, every great chef started with a single recipe.

Happy Cooking!