Vegetable Stew

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Vegetable Stew

Jill Dalton
Vegetable Stew is the perfect dish to enjoy on a cool winter evening. This filling Plant Based Vegan stew is loaded with veggies cooked in a rich comforting broth that will fill your home with its herby aroma.
4.70 from 13 votes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 154 kcal



  • Preheat oven to 400°F.
  • Sauté onions, celery and mushrooms for 5 minutes.
  • Add red wine to deglaze pan and cook for a couple minutes.
  • Stir in the tomato paste and a little bit of vegetable broth.
  • Add the onion and mushroom mixture along with all of the remaining ingredients to a dutch oven or casserole dish with a lid, pressing the rosemary sprig lightly into the broth.
  • Bake covered for 45 minutes to 1 hour or until potatoes and carrots are slightly soft.
  • Remove lid and bake another 15 minutes.
  • Optional: If you would like a thicker broth, stir 2 tablespoons of cornstarch or arrowroot powder into 1/4 cup of water and stir it into the broth before baking.


Calories: 154kcalCarbohydrates: 31gProtein: 5gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.01gSodium: 82mgPotassium: 846mgFiber: 5gSugar: 6gVitamin A: 6899IUVitamin C: 29mgCalcium: 41mgIron: 2mg

25 thoughts on “Vegetable Stew”

  1. I love the recipe but am concerned about the high temperature used to cook it. Doesn’t cooking at high temperatures cause damage to the nutrients in our food?

    1. The vegetables won’t get above 212F/100C as they are effectively submerged in liquid that doesn’t get above that temperature.

  2. What’s a good low-sodium substitute for the Bragg’s liquid aminos? I’m on a low sodium diet and that has way too much for me. Thanks!

  3. Could you suggest a substitution for the red wine? Or should I just leave it out? Thanks for your help and your recipe!

  4. Gwendolyn Lewis

    This stew is delicious. I have made it twice, the first time I didn’t have red wine, this time I did. The red wine, a dash of ume plum wine and liquid smoke rocked it! I also added some green peas just because.

  5. I love your recipes!
    I’m making this tonight and it smells great! I am cooking it on the stove because I don’t have a dutch oven big enough.I’ll let you know how it comes out. I’ll cook it until the carrots are soft.

  6. This stew was really good. My only problem was the potatoes and carrots did not cook in the oven. As a result I had to boil this a a bit on the stove. Can’t figure out what I did wrong but I love the stew.

    1. Yeah, sometimes the carrots and potatoes take a bit longer to cook, depending on the size and type. I find that it actually does better to be cooked for 1 hour or more.

    1. Hmmm, that is a good question. Yes, but I’m not quite sure to tell you how long to cook it for the veggies to be done. I would try cooking it covered on a medium heat for at least 30 minutes.

  7. This is a phenomenal recipe!!!! I made it as written except I had no rosemary. ? and I used brown mushrooms. Soooooooo good. My house smells wonderful even next day. Yum. Next time I make it I won’t use as much broth because I like a thicker stew.

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