• Vegetables: The Heart and Soul of the Stew 2 tablespoons olive oil: Olive oil is used for sautéing the vegetables and aromatics, adding a healthy fat and a subtle fruity flavor. You can also use other vegetable oils like avocado oil or canola oil.
• 1 large onion, chopped: Onion forms the aromatic base of the stew, adding sweetness and depth of flavor as it caramelizes during sautéing. Yellow or white onions work well.
• 2 carrots, peeled and chopped: Carrots add sweetness, color, and a slightly firm texture to the stew. They also provide essential vitamins and nutrients.
• 2 celery stalks, chopped: Celery adds a savory, slightly peppery note and aromatic complexity to the stew base.
• 2 cloves garlic, minced: Garlic provides a pungent and savory flavor that is essential in stew. Mincing it releases its aromas effectively.
• 1 pound potatoes, peeled and cubed (Yukon Gold or Russet): Potatoes provide a hearty and grounding element to the stew, absorbing the flavors and thickening the broth as they cook. Yukon Gold potatoes offer a creamy texture, while Russet potatoes become more fluffy.
• 1 pound sweet potatoes, peeled and cubed: Sweet potatoes add sweetness, vibrant color, and a boost of vitamins and fiber. They complement the savory flavors of the stew beautifully.
• 1 cup butternut squash, peeled, seeded, and cubed: Butternut squash adds a creamy texture and nutty sweetness to the stew, especially during colder months. Acorn squash or other winter squashes can also be used.
• 1 cup mushrooms, sliced (cremini or button): Mushrooms add an earthy, umami flavor and a meaty texture to the stew, enhancing its savory depth. Cremini (baby bella) or button mushrooms are good choices.
• 1 (14.5 ounce) can diced tomatoes, undrained: Diced tomatoes provide acidity, sweetness, and body to the stew broth. Undrained tomatoes add extra liquid and flavor.
• 1 cup frozen peas: Frozen peas add a pop of sweetness and vibrant green color. They are best added towards the end of cooking to retain their freshness and prevent them from becoming mushy.
• 1 cup frozen green beans, trimmed and halved: Frozen green beans add a fresh, slightly crisp element and nutritional value. You can also use fresh green beans if available, adding them earlier in the cooking process.
• 1 cup chopped kale or spinach: Leafy greens like kale or spinach add a nutritious boost and wilt beautifully into the stew, adding a subtle earthy flavor and vibrant green hue. Spinach wilts faster than kale.
• Broth and Liquids: Building a Rich and Savory Base 6 cups vegetable broth: Vegetable broth forms the liquid base of the stew and provides a savory depth of flavor. Use a good quality vegetable broth, preferably low-sodium to control salt levels. Homemade broth is even better if you have it!
• 1 cup dry red wine (optional, but recommended): Red wine adds richness, depth, and complexity to the stew broth. Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. If omitting, simply substitute with an equal amount of vegetable broth.
• Aromatics and Herbs: Layering in Fragrance and Flavor 2 bay leaves: Bay leaves infuse a subtle, slightly floral and herbaceous aroma into the stew as it simmers. Remove them before serving.
• 1 teaspoon dried thyme: Dried thyme adds a classic earthy and slightly minty flavor that complements the vegetables and broth beautifully.
• 1 teaspoon dried rosemary: Dried rosemary adds a piney, fragrant, and slightly pungent note that enhances the savory character of the stew.
• ½ teaspoon dried oregano: Dried oregano adds a slightly peppery and robust flavor, contributing to the Mediterranean-inspired notes of the stew.
• Salt, to taste: Salt is essential for seasoning and enhancing all the flavors. Start with a teaspoon and adjust to taste throughout cooking.
• Black pepper, freshly ground, to taste: Freshly ground black pepper adds warmth and depth of flavor.
• Optional Additions and Garnishes: Fresh parsley, chopped, for garnish: Fresh parsley adds a bright, herbaceous finish and visual appeal.
• Crusty bread, for serving: Crusty bread is perfect for soaking up the delicious stew broth. Sourdough, baguette, or ciabatta are excellent choices.
• Grated Parmesan cheese (vegetarian, optional): For those who enjoy cheese, a sprinkle of grated Parmesan cheese adds a salty, umami finish. Ensure it’s vegetarian Parmesan if needed.
• Red pepper flakes (optional, for a touch of heat): If you like a little spice, a pinch of red pepper flakes adds a subtle warmth.
• Balsamic vinegar (optional, for a touch of acidity): A drizzle of balsamic vinegar at the end can brighten the flavors and add a touch of sweetness and acidity.
