Brand New Vegan

Vegan Recipes You Love

Hearty Vegetable Stew

By 136 Comments

I love stews.  They’re so thick and filling, and I make sure mine is chock full of good healthy starches and veggies.

Like this recipe for my Hearty Vegetable Stew.

instant-pot-veggie-stew

I normally make a big pot of Chili to take for my work lunches, but yesterday I pulled this one out of the recipe folder, and boy am I glad I did!  I forgot how GOOD this was!

It has all the qualities I love in a great stew

Thick
Rich
Chunky
Hearty
Filling
Flavorful

It’s also very low-fat and perfectly Vegan (of course).

In fact, as my kids would say,  this Hearty Vegetable Stew is the BOMB!

Pair it up with a nice, warm hunk of homemade bread, and you’ll be thanking me later I promise you.

It may look like a lot of work, but honestly, it’s worth it.

 

Hearty Vegetable Stew

hearty vegetable stew

Hearty Vegetable Stew | Brand New Vegan

 

I have made this several ways over the years, and since I just made this last night I thought I’d update the recipe, include a few new photos, and re-post it.

Many people have asked about leaving out the wine in my recipes, I think it adds a really rich flavor but if you cannot have wine, additional veggie broth or water will work as well.

Lastly, many of my non-US readers have asked about Kitchen Bouquet.  It is simply a browning sauce, mostly used for coloring.  I like the rich color it gives my food, with the bit of additional sweetness, but it is completely optional if you cannot find it or choose to leave it out.

I know Amazon has it, and I’ll include a link here.  But I also found this on the web for possible substitutions….

Depending on what flavour would go with what you are making, you could try Worcestershire Sauce (vegan), soy sauce, instant coffee granules or Bisto gravy mix, though the latter will also thicken the item a bit.

 

4.88 from 16 votes
hearty vegetable stew
Print
Hearty Vegetable Stew
A Hearty Vegetable Stew chock full of healthy starches, veggies, mushrooms, and a rich savory broth. Paired with a thick slice of homemade bread - perfect.
Course: Soup/Stew
Cuisine: American
Servings: 12 bowls
Author: Brand New Vegan
Ingredients
  • 1 small Onion (minced)
  • 1 clove Garlic (minced)
  • 1 rib Celery (minced)
  • 1 Carrot (minced)
  • 1/4 cup Low Sodium Vegetable Broth
  • 1 large Onion (chopped)
  • 8 oz Button Mushrooms (sliced)
  • 8 oz Portobello Mushrooms (sliced)
  • 1 tsp Dried Rosemary
  • 1 tsp Italian Seasoning
  • 1/2 cup Red Wine (or broth) (but the wine really adds a good flavor)
  • 3 cups Low Sodium Vegetable Broth
  • 1/2 tsp Salt
  • 1/4 tsp Ground Pepper
  • 1 can Diced Tomatoes - no salt added (15oz)
  • 2 medium Carrots (chopped)
  • 2 ribs Celery (chopped)
  • 2 Yukon Gold Potatoes (chopped)
  • 1 can Tomato Sauce (8oz)
  • 1/2 tsp Kitchen Bouquet (optional for color)
  • 1 Tbs Balsamic Vinegar
  • 1 Tbs Cornstarch
  • 1 cup Frozen Peas
Instructions
  1. Mince the carrot, celery stalk, and small onion very fine.
  2. Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
  3. Add the large chopped onion and continue cooking until softened.
  4. It’s ok if the liquid gets a little low – the brown bits add to the flavor.
  5. Add the mushrooms and cook on medium high until they lose their liquid.
  6. Season with the rosemary and italian seasoning.
  7. Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
  8. After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
  9. Add all your chopped veggies and turn the heat up to boil.
  10. Add the rest of the seasonings – but not the cornstarch.
  11. Once it’s boiling, turn down the heat to low and add the peas.
  12. Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
  13. Simmer to desired consistency.

 

 

 

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Reader Interactions

Comments

    • Chuck Underwood

      Your choice really. Just remember with the lid off, more moisture will evaporate basically thickening the stew. If you like the consistency as it is, leave the lid on! Hope that helps and enjoy!

      Reply

  2. Tina

    My stomach is growling!!! So going to make this tonight! Just bought some Bouquet yesterday after your gravy post…yum, yum, yum… I’ve used Bouquet before but was out. It’s a great little helper in the kitchen!!!

    Reply

  4. toni

    Making tomorrow. Cold and windy. Sounds wonderful. Have all ingredients except wine so I’ll add some extra broth. Thanks for the recipe.

    Reply

  5. Celeste Miller

    Loved this! I doubled the recipe and served it for 20 people, served with garlic bread. I added 1/4 tsp red pepper flakes to spice it up a bit, and I didn’t have cornstarch. No leftovers!

    Reply

    • dfwenigma

      I’m going to serve with these yummy rolls that are freeze and bake – and apparently have no butter (so no dairy). They were stupendous last time. I got them at a fairly standard mid-western grocery chain in the freezer case.

      Reply

    • Jo Fitz

      As made, it would be < 200 calories per bowl. I added chick peas, black beans and corn instead of peas, also jicama, butternut and chayote squash and it still came out at less than 200 calories. if you took a jugful out and used a stick blender to puree it, then added it back, you could thicken it without the cornflour.

      Reply

      • dfwenigma

        I live in a Vegan household – my significant other is Vegan. The vegan world is a tough one because you have to watch everything that’s doesn’t come from the earth and then some. Also things will say vegetarian that aren’t vegan. And honestly I’ve fumbled quite a few times. I’ve made some awful Vegan recipes – not yours of course. This one is just delicious. The smells right now coming from my kitchen are stupendous. You’re a gifted chef.

        Reply

  8. Karen Brandon Peacock

    This looks delicious & I’ll be sure to try it soon! You asked a while back about how we like your new website layout. I’m a little frustrated with it, to be honest, because the top portion “hangs” so low over everything, even when I scroll down, and on the bottom portion, there’s a big advertisement. It feels like I can see very little of the recipe. I know I can X out the lower advertisement, but it takes time to do that each time I look at a new recipe. I believe I like your old layout much better…

    Reply

  9. Sandee Protzmann

    Just wanted to say thank you again:) you have one of the best vegan recipe sites. Not only are your recipes delicious but they are so easy to make and the ingredients are easy to find or are already in my kitchen:) thanks again and have a great day:)

    Reply

  10. Taylor

    Delicious! I didn’t have white wine, so I used red. I added some allspice and a whole clove and I made a roux because I didn’t have cornstarch. Great recipe! My first attempt at making vegan stew was a success! Thanks!

    Reply

    • dfwenigma

      I guess the recipe must have been changed because no white wine was noted. Red wine was. Or perhaps you subbed white for red. Not a huge deal but the comment was a bit confusing. I wonder whether the roux makes a better thickener or not. I’m inclined to make a roux because I think if you use some of the juice – even a bit – with water it tends to blend better.I might add the allspice and whole clove that does sound good.

      Reply

  11. mcddeb

    Just made this today. Very good. I hate when people say I made it exactly as listed BUT. LOL! However, I did make this as instructed, except I only had one small Yukon gold, but I had a Jewel sweet potato – a white flesh sweet potato, so added it as well, with some quick cooking bulgur as I didn’t have seitan. This is so good. I think next time I will chop the carrots smaller, they are still a little firm and everything else is cooked through. Great flavor, no one would ever miss having beef with this. It tastes a little sweet though I didn’t add any sweetner – think it’s the sweet potato?

    Reply

  12. Alex

    I ate this w/o carrots and mushrooms and it was really good! For our last leftovers we added a little brown rice which made it perfect.

    Reply

  14. jojo

    I don’t see when to add the Kitchen Bounty in the instructions… had everything for this in the kitchen except that and made a special trip to the store. Am I missing it? Wouldn’t be the first time :).

    Reply

  15. K Adkisson

    Just made this awesome stew. The only thing I did different was that I added Kirkland no salt seasoning which added a great kick. My meat eating husband loved it and had 2 bowls already. Thanks so much for sharing this recipe Chuck. I’m enjoying so many of your recipes.

    Reply

  16. K Adkisson

    I wanted to check in with you. I know mom is emailing us and I talked with her yesterday but I want to be of help to her and your dad. I’m not sure if I need to go to Houston now or wait. What are your plans? Mom sometimes doesn’t communicate everything if you know what I mean?

    Reply

  17. K Adkisson

    This recipe was awesome. The only thing I did was add Kirkland no salt seasoning and it added a nice kick. My meat eating husband liked it and had 2 bowls already. Thanks for sharing this recipe along with all your other great recipes.

    Reply

  18. Rcktscience

    Made this stew last night and it was phenomenal! I added some crushed red pepper flakes, but followed everything else as written. This stew served with cornbread muffins made me feel like a kid again. Thanks for sharing this recipe

    Reply

  19. Rachel

    Made this stew last night and it was so so good! Great new recipe to add to my list of vegetarian/vegan comfort foods. Will definitely make again.

    Reply

  21. Tim Welch

    My potatoes still aren’t cooked. I don’t get it. Boiling for a short time and simmering for a long time does not cook potatoes completely. What am I missing here?

    Reply

  22. Kay Walls

    Made this. LOVED IT! No swaps, tweaks or additions necessary. Will definitely make this again. Love your recipes. Love what you do. Thank you!

    Reply

  23. Manifestly Covariant

    Twenty minutes prep, likewise cook? No way.

    It took me 3+ hours to get this dish to an edible state.

    Pissed off everyone in the house.

    Reply

    • Meg Freeman

      It took me 2 and a half hours!! I tried it last week, we do not get pissed off though as that is a rude way to look on life, it is a lovely recipe. It lasted us three days so it was worth the time to cook 👨🏽‍🍳

      Reply

  25. AliceDub

    It neeeded to cook far longer than I thought so I’m glad I started early! I used a couple bay leaves instead of rosemary because my family doesn’t care for it, but this was thumbs up from everyone including the teen boy! This will be a keeper for fall & winter comfort food. Served it with rustic sourdough bread and a spinach salad with apples, red onion, dried cranberries and pecans.

    Reply

  26. Meg Freeman

    With all the prep and cooking time it took me 2 hours and 30 minutes. I didn’t change a thing.
    I made it without kitchen Bouquet.
    Instead i added a tablespoon of both dried rosemary and italian seasoning for more flavour.
    I used one large white onion for mincing
    And one large red onion for chopping.
    I used white and chestnut mushrooms.
    Within the last step of the recipe, i prepared dumplins made from vegetable suet before hand. So i added the dumplins after the cornstarch, put a lid on my pan and on the lowest heat simmered for 25 minutes, i then needed to add more corn starch for a thicker consistancy so i added another tablespoon and returned to cook for a further 15 with the lid on.

    Served with basmati rice weirdly enough, was a fiance’s request.
    Was lovely. Will make again.
    This lasted us three days of dinners! So worth the cook and i enjoyed making this dish! In my recipe book!!
    But bare in mind it isnt a 40 minute meal to make unless you are a pro!
    Thank you for sharing your recipe!

    Reply

    • michael joyce

      simple red cooking wine is fine. if you want a fuller taste, use a bordeaux, a pinot noir for a lighter tasted. If you have a favorite wine, use that. Cheers!

      Reply

  29. Beth Hemstreet

    we loved this recipe. i didn’t have any red wine on hand so didn’t add it. there isn’t too much left for tomorrow because we couldn’t stop eating it.

    Reply

  30. Lin Kreisz

    My husband and I transitioned to a vegan diet 6 weeks ago and so I am constantly looking for new recipes to keep things interesting. I really like it that you use foods that are readily available because we live in Baja California and some things can be hard to find. And I like it that you worked at making recipes that mimic lots of the favorites from our carnivore days.
    I made this vegetable stew today with a few tweaks to suit our tastes and we thought it was great alongside a crusty baguette! The red wine is important for a more distinct taste.
    I read some comments re time prep and I found that it took me less than an hour. It is important to cut your vegetable sizes according to “firmness” because some cook a lot faster than others. I usually hold back on my potatoes for a few minutes and add the peas once everything is done so avoid mushiness. Hubby prefers his veggies tender crisp so I’m careful on the timing.
    Thanks for sharing with us!

    Reply

  31. Nancy Ann Lebeau

    Just finished making this stew, it smells really good. It took me 45 minutes to complete, this is including looking everywhere for the kitchen bouquet and the mise en place. As most stews are better the next day, we’ll have this only tomorrow…can’t wait!

    Reply

  32. AJ

    For Aussies – a half teaspoon of Vegemite does very nicely in place of browning sauce. It adds a richness and depth of flavour without being overpowering. I frequently use it in stews – and a few gravy recipes, too.

    Reply

  33. Susan

    Made a pot stivetop. Skipped the small dicing portion. Didn’t use the bouquet. Didn’t have rosemary. Used bay leaf, marjoram, in addition to the rest of ingredients. S more if a soup consistency. But, Wowza. Better than any restaurant. Thank you!

    Reply

    • DeAnne

      Made this in my slow cooker. Small chopped the initial carrots, onions, celery in my food processor to get small. Used baby Yukon golds cut in quarters, baby carrots (didn’t chop) and 8 oz baby Bella’s sliced. After the sautéing I put everything in the crockpot & cooked on medium for 2 hours. Everything cooked nicely and tasted fantastic. Served with some sourdough bread. I threw in some frozen squash I had instead of half the mushrooms because I’m not a huge mushroom fan. Took me 40 minutes from start to putting it all on slow cooker

      Reply

  35. Patti Rock

    I made this today in preparation for a big storm coming tomorrow!
    It was super delicious the first day so I know it will be even better tomorrow. I added some ciabatta bread and vegan butter on the side.
    Thank you for creating a greta vegan stew!

    Reply

  36. Michael Innis

    I made this today, but substituted red kidney beans for mushrooms, and added some turmeric and fresh cilantro. Delicious! Thanks!

    Reply

  39. Angie

    Is there nutritional information available? Would this work for fat loss like the cabbage soup if I eat it all week? I have most all of these ingredients,

    Reply

  41. Sue

    Made this today and it was delicious! I didn’t have Kitchen Bouquet, and skipped the cornstarch thickener, but it was still rich and brown, just lovely. So glad to have found this site. Thank you, Chuck!

    Reply

  42. Andrea

    This was amazing!!! I only made 2 changes. I used Herbs de Provance because I didn’t have Italian seasoning and I added a couple chopped up Morning Star faux sausages, because I have 2 growing, teenage sons. Finding comfort foods that my sole meat eater in the family will eat has been difficult, but this one passed the test.

    Reply

  43. Michael G

    ANOTHER fine recipe! Very flavorful. I follow the recipe exact other than I like to add a little extra potato to make it a bit more hearty, and I also dont cook all of the mushroom juice away. Doing so tends to darken the stew color and add a bit more room flavor. After a few days I mix it up a bit and serve over rice. Thanks Chuck.

    Reply

  45. ashley

    Omg. So delicious! Love this recipe. Will definitely do again. I did add herbs de Provence and red pepper flakes for seasoning. This is a winner!

    Reply

  46. Tanysha Jeffree

    Love it! I blasted the veggies needing to be minced in a food processor with the grate attachment to save time. Then I subbed the mushrooms with beef style TV P pieces. (whole packet because YOLO) and used beef style stock instead of veg stock. Potatoes and carrots are cooked perfectly.. Amazing!

    Reply

  47. Hannes

    Just for this recipe I brought some bottles Kitcen Bouquet from my US west coust trip. I am living in Europe.
    So, so good.

    Reply

  49. Amanda

    I made this almost exactly as written, didn’t use any mushrooms whatsoever, no kitchen bouquet, and. I balsamic.

    INSTEAD of regular broth, I use homemade Parmesan broth which I made right before. https://www.google.com/amp/s/www.epicurious.com/recipes/food/views/parmesan-broth-51259410/amp

    For the love of god, make and use this broth. This broth made the stew arguably the best stew or soup I’ve ever made. I used the red wine (a must). Even with a more buttery, nutty Parmesan broth used instead of regular vegetable with the tomato based stew, it works amazingly. I’m shocked at how good it is. I also added a whole lemon’s worth of juice to the stew, used dry herbs because that’s all I had, and added a bit extra red wine to the minced veggies while they were sautéing.

    Best ever! So happy with this stew I’ll never make a different vegetable stew now.

    Reply

  51. Sandra

    My husband and I just bought an Instant Pot today and searching for recipes, I discovered your site! This was our first attempt and wow, is this delicious! Thank you for a wonderful recipe. This is a keeper. I happened to have 1/2 of can of tomato paste in the fridge to be used up so I used this instead of the tomato sauce. I added 1T of the spices. Other than that, I used your recipe for the ingredients. We cut the potatoes pretty large like 3/4 to 1″ so I used the slow cook version on MORE for about 2.5 hours and it needed more. I’m going to try it at 4 hours next time. Otherwise, it looks like I just need 15 minutes on the MANUAL setting for the pressure cooker option.

    Reply

  53. Betsy

    Made this twice and I’m really not a vegetable stew/soup eater, but I love this one! Finally a good stew! I’m actually making it right now for company in town! Thanks for the great recipe!

    Reply

  54. Johanne

    Hard potatoes and carrots (it was cooked for at least 2 hrs). I figured out it’s from cooking in acid. I found this disappointing. The flavours were nice though.

    Reply

  55. Tammy Snowden

    I made it again today. We love this recipe. I must learn how to use my food processor. The only complaint of this recipe is the time it takes to cut the vegetables. Thank for sharing.

    Reply

  57. Sophie

    This stew was amazing! I used a teaspoon of marmite in place of the Kitchen Bouquet along with a couple drops of liquid smoke and served over basmati rice. My boyfriend agreed, we’ll definitely be making it again and again this winter! Thank you for the hearty recipe 🙂

    Reply

  60. Donna Groden

    I made the vegetable stew last night and it was delicious. Thank you, Chuck, for always coming through with delicious recipes.

    Reply

  62. Goldie

    Hi there, I was wondering if you have ever tried or if anyone’s tried using vegan beef broth instead of veggie broth for a more stew flavour?! I’m sure veggie would be fine but I only have the veggie based beef broth on hand right now and I’ve been dying to make this recipe!!!

    Reply

  64. Millicent

    I made this a couple of days ago for dinner. I followed it almost exactly, just left out celery because it’s one of the few veggies I hate!! I also used passata instead of canned tomatoes as that was all I had. It turned out great. I would recommend par-boiling the potatoes and carrots if you wish to decrease the cooking time (I was hungry and impatient!), but otherwise it was easy to prepare and most of the ingredients I already had on hand 🙂 There are conveniently lots of leftovers to keep me going for the rest of week. Thanks for a tasty and healthy recipe. I will definitely make it again.

    Reply

  65. Pamela

    Absolutely delicious recipe! I made a batch for 5 dinner guests and was so pleased with the results. It looks just like the picture. I did not use rosemary, kitchen bouquet or frozen peas. The wine (to me) is essential for a great taste. I added diced butternut squash with the potatoes and threw in some kale toward the end. To get a thicker stew, I added three Tablespoons of cornstarch and water. I served the stew with a side of steamed string beans and a green salad with olive oil and rice vinegar dressing, which paired nicely with the thick stew. You can’t go wrong with this recipe. It probably won’t freeze well because of the potatoes. On the other hand, it will last a few days in the fridge. Try it!

    Reply

  66. Tonia Weber

    Please let me know exactly how long to cook once you add the vegetables. Looks delicious and would like to make. Thank you.

    Reply

  67. Alexia

    Hello! I just finished putting this all in the crock pot after sauteing the veggies a bit to help them cook down. I realized that I added a 14 oz can of tomato sauce and the stew smells quite tomatoey. Does anyone have a recommendation on how to tone that flavor down a bit?

    Many thanks,
    Alexia

    Reply

  68. Jessica

    Oh my gosh. I’ve made this a couple times now and it is amazing. It is by far one of my favorite stews! The only thing I’m missing is kitchen bouquet, but that’s because I’m having a really hard time finding it.

    Reply

  72. Bernadette

    This is a good recipe that you can play around with depending upon what ingredients you have on hand. I added swede and turnip as well as a can of chick peas. I used miso paste mixed with water to provide a delicious flavour and gravy-like consistency. Prefer not to use processed sauces. Flavour and texture of this dish improves the day after cooking.

    Reply

  73. Ruby

    My grandmother who has been very ill came over for lunch today and, I wanted a hearty and nourishing meal that catered to my vegetarian sister and I, but that would satisfy non-vegan relatives. This stew was the answer! She loved it and left in much better spirits, with a container of stew for her lunch tomorrow! Thank you so much! The wine in particular gives a really full rounded taste.

    Reply

  74. Chad Burnett

    I have made this before and my family has always LOVED it, but I have always just assumed that you forgot to mention adding the minced garlic clove in at the beginning so that is what I have been doing, but I wonder if that is correct? Did you mean for it to be added in when I add the remaining vegetables towards the end?

    Reply

  77. TravelBugInNJ

    I never comment on recipes, but it felt necessary in this instance. I’m sure this stew will be delicious if it ever finishes cooking. It would be nice and very helpful if Mr. Underwood provided some timing guidelines aside from “after a few minutes” and “simmer to desired consistency.” This is far too vague and has left me frustrated. I can see from the comments other cooks feel the same. I thought I had read enough of them to get a sense of the recipe, but clearly I had not. It is nice to know up front if something is a 45 minute recipe or a three hour extravaganza. That way we can plan accordingly. I would have made it a different day had I known how long the darn simmering would take. My vegetables were not cut too large. Any smaller and it would have been silly. In light of the extensive simmering (and yet the sauce has not thickened in the least even though I used the cornstarch as directed), the peas were added far too soon. They should be tossed in during the last 4-5 minutes of cooking (whenever that is!) so they remain bright and have that little ‘pop’ when you eat them, not overcooked and mushy. I fear the potatoes will never been done. Mr. Underwood, would you please take a moment to update your delicious recipe so those of us who are trying to duplicate it can do so with a better understanding if what is involved?

    Reply

    • Lisai73

      WOW looks amazing! I’m going to try this… the picture looks wonderful… a nice easy, tasty but healthy stew. Thanks for posting!

      Approximately how much time should I give myself to prepare/cook before it will be ready to serve?

      I always bug my parents for never teaching me to cook even basic meals… like kraft dinner lol. I am the worst and ruin the easy dishes all the time… I’m pretty certain there are basic assumptions even the novice knows shouldn’t need saying… that being said I’m “that person” who has zero intuition or comfort using my own judgement preparing food and would struggle in the same areas TravelBug did as well.

      As I read it I was first thinking “maybe everyone knows you precook the chopped veggies before adding them to prepared broth… but then i thought cooking them in the broth would be key to infusing flavour so Im going to assume to chop the veggies quite small and boil until i notice the potato consistency change before turning it down.

      Thanks TravelBug for the note on adding peas just before removing from heat so they stay crisp.

      I’ll let you know how it goes:-)

      Reply

    • Debbie

      I just finished my second helping tonight. While, it did take longer than I expected, I think the extended simmering time might have made it even more flavorful.

      Reply

  79. Julie Van Hoosen

    Delicious! An instant classic. We made this vegan stew last night.. savory, satisfying, and oh so yummy. I served it with corn bread and Shared with my vegetarian and non vegetarian family who all loved it! I altered very little only due to ingredient availability on hand; I added my own seasoning blend as I was out of Italian seasoning blend, Added cubed sweet potato, didn’t add chopped celery, did not have bouquet, swapped out corn for peas, and also added lots of garlic. Thank you for such clear, well laid out directions . Will definitely make again.

    Reply

  80. Marianne

    Am making your recipe now – just waiting for this to finish cooking – smells amazing – worth all the chopping involved – cooktime is half hour after all the items added – I will be freezing in single portions -just inquiring what size bowls being referred to as quantity lists 12 bowls? Thanks in advance.

    Reply

  81. Debbie

    I’m eating this right now and it is delicious! I didn’t use the kitchen bouquet or salt and I added kidney beans to it at the end. The broth is so flavorful. I used red wine. I will definitely be making this again and again!! It did take a long time for my carrots to get tender enough, but it was so worth the wait!

    Reply

  82. Yolanda Amor Allan

    Hi Chuck, my mouth is watering! Going to make this recipe at the weekend. I am in UK and have found an equivalent seasoning sauce at Sainsburys supermarket that looks almost identical ‘Maggi Liqud Seasoning.. I’ll let you know how it goes!

    Reply

  83. Matt

    I usually don’t comment on food sites. But I thought I would with this recipe. It was super. About half the ingredients came from our garden, so that was good.

    Couple of observations.

    Yes, it’s a bit of a pain to prepare. Mincing, chopping, etc. Took about 30-45 minutes to get it all sorted.
    Good idea on boiling the celery, onion, carrots in the first step. I decided to add some olive oil, and that seemed to work fine. I think the extra liquid kept them from drying out too quickly.
    I used our own red potatoes rather than the Yukon Gold. That was fine.
    I used our own plum tomatoes, chopped, in place of the canned. As with the potato variation, that was also fine.
    Skipped the Kitchen Bouquet because I don’t know what that is.
    Directions were excellent. I wish all recipes would be succinct and precise like this one.
    I used the Better than Bouillon brand of stock. Regular, no low sodium.
    Re salt and pepper. Even with the regular sodium bouillon, I still needed to add a bit of salt and pepper when it was done. Personal preference in any case.
    I thought the rosemary and Italian seasoning was just right. Nice flavor mix.
    This was one of the rare instances when the end result of my cooking looked just like the photo with the recipe.

    Reply

  85. Zara

    This was fantastic! I only wish there was more since it went so quickly. I followed recipe as written, thank you for this one!

    Reply

  86. Stan Jeffries

    I understand I’m coming to the party way too late here but if the Worcestershire Suace mentioned in the recipe is the same as in the UK it’s not vegan. The UK version contains fish.

    Reply

  87. Mark

    Hi, preparing to make this but it does not mention how long it should be cooked? for example, the potatoes? Do I preboil them?

    Reply

  88. Barbara Guarnuccio

    This was absolutely delicious! It’s very important to follow the steps in the recipe—-especially getting the vegetables to brown and then de-glaze the pan with wine. I am definitely going to make this again!

    Reply

  89. Dr. Esther

    Made this today in light of the cold front here in Texas. Have to take advantage on the few occasions. I mostly followed the instructions. I added olive oil to the initial step and tripled the garlic. Love me some garlic. I swapped one potato for turnip. Overall was so tasty but I was surprised to find it on the sweet side. I didn’t add any sweeteners but did include the tablespoon of balsamic vinegar (which was on the ingredient list but not in the cooking directions). Any idea why it was sweet?

    Reply

  90. Wendy

    New vegan trying my first vegan recipe so please bear with me. Should the mushrooms be fresh or does or did anyone use canned.

    Obviously I’ve never seen Portobello canned but I have seen the little button mushrooms in a can. I also know that the fresh would be better all-around but I’m just trying to be able to do this on a slim budget since I spent about every penny I have on Christmas gifts already.

    Also I do know that dishes such like this get better and better on days two and three if you have any left..

    Reply

  92. KT

    This is really good! To weigh in on the cooking time comments, it took me about an hour once everything was in the pot for the potatoes and carrots to cook. I did think it was slightly too tomato-ey and had to add about 1 TBSP of sugar to counteract the acidity of the tomatoes. Overall very yummy though!

    Reply

  93. Brittany

    Roux is vegan right? I use pre-made cajun roux to make my stews. I don’t need beef to enjoy a nice stew. But I bet this would taste incredible with some portobello that’s been marinating in worchstershire, soy and other “beefy” ingredients.

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  94. K. Tharp

    Made this stew exactly as instructed. Admittedly it takes a bit of time to properly chop everything (relax and enjoy the journey) but the end result is worth it! I’m going to make it again today. Does this stew freeze well and if it does can it be frozen well for up to 3 months? Thanks so much for the marvelous recipe!

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  96. Fae

    This is my new favourite stew recipe! I’ve made it twice. Once exactly as written and once in the slow cooker and both came out perfectly. Thank you!

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