Why Make This Harvest Vegetable Stew
This stew is a great fall meal. It is full of healthy vegetables that make you feel full. The stew has many good flavors from herbs and spices. You can change the vegetables you use based on what you have. It is good for making ahead of time. This stew is also easy on your wallet because it uses seasonal vegetables.
How to Make Harvest Vegetable Stew
Making this Harvest Vegetable Stew is easy. You will cook vegetables and then simmer them in broth. This process brings out all the flavors of autumn.
Ingredients of Harvest Vegetable Stew
Here are the things you need to make this stew:
Foundation Vegetables:
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
Autumn Stars:
- 1 butternut squash, peeled, deseeded, and 1-inch cubed
- 2 sweet potatoes, peeled and 1-inch cubed
- 2 potatoes (Yukon Gold or Russet), peeled and 1-inch cubed
- 2 cups kale or spinach, chopped
- 1 cup mushrooms (cremini or button), sliced
Aromatics & Spices:
- 3 garlic cloves, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves, stripped
- 1 bay leaf
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Liquids & Enrichment:
- 4 cups vegetable broth (low sodium)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
Optional Boosts:
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
Directions of Harvest Vegetable Stew
Follow these steps to make your stew:
- Prepare the Base: Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Cook them until they are soft, about 5-7 minutes.
- Add Flavors: Stir in minced garlic, fresh rosemary, fresh thyme, and smoked paprika. Cook for 1 more minute until they smell good.
- Put in Root Vegetables: Add the butternut squash, sweet potatoes, and regular potatoes to the pot. Stir everything together.
- Prepare the Broth: Stir in the tomato paste and cook for 1 minute. Pour in the vegetable broth and diced tomatoes. Add the bay leaf.
- Simmer the Stew: Bring the stew to a boil. Then turn down the heat to low, cover the pot, and let it cook slowly for 20-25 minutes. The root vegetables should be soft when you poke them with a fork.
- Add Finishing Touches: Stir in the sliced mushrooms, kale (or spinach), and optional cannellini beans or corn. Cook for another 5-7 minutes without the lid. The greens should wilt and mushrooms should be soft.
- Season and Serve: Take out the bay leaf. Taste the stew and add more salt and pepper if needed. Serve the hot Harvest Vegetable Stew in bowls.
How to Serve Harvest Vegetable Stew
- Crusty Bread: Serve with warm, crusty bread to soak up the broth.
- Warm Grain: You can serve it over quinoa, brown rice, or farro for a bigger meal.
- Fresh Garnish: Sprinkle fresh parsley or chives on top for color and freshness.
- Dollop of Creaminess: Add a spoonful of plain Greek yogurt or sour cream for a creamy taste.
How to Store Harvest Vegetable Stew
Store your Harvest Vegetable Stew in an airtight container in the refrigerator. It will stay good for 3-4 days. It tastes even better the next day as the flavors mix more.
Tips to Make Harvest Vegetable Stew
- Chop Vegetables Evenly: Cut all vegetables into similar sizes so they cook at the same rate.
- Use Fresh Herbs: Fresh herbs make the stew taste much better. If you use dried herbs, use only one-third of the amount of fresh herbs.
- Thicken the Stew: If you want a thicker stew, mash some cooked vegetables against the side of the pot. Or, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the stew during the last 5 minutes of cooking.
- Cook Slowly at First: Do not rush cooking the onion, carrots, and celery at the start. This builds the main flavor.
- Taste and Adjust: Always taste the stew at the end and add salt and pepper as you like.
- Make Ahead: This stew is great to make in a big batch. The flavors improve overnight.
Variations
- Add Protein: Add cooked lentils or chickpeas for more protein.
- Spicy Taste: A pinch of red pepper flakes or a dash of hot sauce will add some heat.
- Different Herbs: Try using sage or marjoram for new flavors.
- Different Vegetables: Use other seasonal vegetables like parsnips, turnips, or Brussels sprouts.
FAQs
Q1: Can I make this Harvest Vegetable Stew in a slow cooker?
Yes, you can. First, cook the onion, carrots, celery, and garlic in a pan on the stove. This makes the stew taste better. Then, put them in the slow cooker with all other ingredients, except kale or spinach, and quick-cooking items like corn. Cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are soft. Add kale or spinach in the last 30 minutes of cooking.
Q2: How long does Harvest Vegetable Stew last in the refrigerator?
This stew will last for 3-4 days in a closed container in your refrigerator. It tastes even better the next day.
Q3: Can I freeze this stew?
Yes, this stew freezes well. Let it cool completely. Put it in freezer-safe containers or bags. You can freeze it for up to 3 months. Thaw it overnight in the refrigerator. Reheat it gently on the stove or in the microwave.
Hearty Autumn Harvest Vegetable Stew
Equipment
- Large pot
- Knife
- Cutting board
- Vegetable peeler
- Spoon
Ingredients
Vegetables
- 1 onion
- 2 carrots
- 2 celery stalks
- 1 butternut squash peeled, deseeded, and 1-inch cubed
- 2 sweet potatoes peeled and 1-inch cubed
- 2 potatoes (Yukon Gold or Russet) peeled and 1-inch cubed
- 2 cups kale
- 1 cup cremini mushrooms sliced
Aromatics and Seasonings
- 3 garlic cloves minced
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme leaves stripped
- 1 bay leaf
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Liquids and Canned Goods
- 4 cups vegetable broth low sodium
- 1 (14.5 ounce) can diced tomatoes undrained
- 2 tablespoons tomato paste
Other
- 2 tablespoons olive oil
- 1 (15 ounce) can cannellini beans drained and rinsed (optional)
Instructions
Cooking Steps
- Heat olive oil in a large pot over medium heat, then add chopped onion, carrots, and celery and cook until softened for 5-7 minutes.
- Stir in minced garlic, chopped fresh rosemary, fresh thyme leaves, and smoked paprika, cooking for 1 minute until fragrant.
- Add cubed butternut squash, sweet potatoes, and regular potatoes to the pot, then stir to combine.
- Stir in tomato paste and cook for 1 minute, then pour in vegetable broth and diced tomatoes, and add the bay leaf.
- Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until root vegetables are tender.
- Stir in sliced mushrooms, chopped kale, and optional cannellini beans, cooking for another 5-7 minutes uncovered until kale wilts and mushrooms are tender.
- Remove the bay leaf, taste and adjust seasoning with salt and pepper as needed, then serve the hot stew in bowls.