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Let me share my go-to Dutch oven recipe for chilly evenings. This hearty vegetable stew warms soul and body, brimming with colorful veggies simmered to perfection. Rich flavors develop as everything melds together, creating a comforting bowl that'll have you coming back for seconds. Best part? Minimal effort required – just toss ingredients in, let 'em simmer, and voila! Dinner's ready. Perfect for busy weeknights or lazy weekends when you crave something nourishing without fuss.
Ingredients for Delicious Vegetable Stew
- Olive oil: Adds richness and depth of flavor to the stew, enhancing the overall taste and mouthfeel of the dish.
- Onion: Provides a savory base flavor and sweetness when cooked down, adding complexity and depth to the stew.
- Garlic: Infuses the stew with a pungent and aromatic flavor, enhancing the overall taste and aroma of the dish.
- Carrots: Bring a natural sweetness and vibrant color to the stew, adding texture and a hint of sweetness.
- Celery: Adds a subtle earthy flavor and crunch to the stew, providing a refreshing contrast to the other vegetables.
- Potatoes: Offer a hearty and comforting element to the stew, adding substance and helping to thicken the broth.
- Diced tomatoes: Bring a tangy and slightly sweet flavor to the stew, providing acidity and depth to the overall taste.
- Vegetable broth: Serves as the base liquid for the stew, infusing all the ingredients with savory and umami flavors.
- Dried thyme: Adds a warm and herbaceous flavor to the stew, complementing the vegetables and enhancing the overall aroma.
- Dried rosemary: Provides a piney and aromatic flavor to the stew, adding a subtle earthiness and depth to the dish.
- Frozen peas: Bring a pop of color and freshness to the stew, adding a sweet and slightly crisp texture to the dish.
Read more: Potjiekos Stew Recipe
Essential Tools for Making Dutch Oven Stew
- Dutch oven: Essential for slow-cooking the stew and allowing flavors to meld together perfectly.
- Chef's knife: Needed for chopping vegetables and ensuring they are cut to the right size for even cooking.
- Cutting board: Provides a stable surface for chopping ingredients and prevents damage to kitchen countertops.
Dutch Oven Vegetable Stew
A hearty and healthy vegetable stew made in a Dutch oven.
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Equipment
- Dutch Oven
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 cup frozen peas
- Salt and pepper to taste
Read more: Campfire Stew Recipe
Instructions:
- Heat olive oil in a Dutch oven over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Add carrots, celery, and potatoes. Cook for about 5 minutes, stirring occasionally.
- Stir in diced tomatoes, vegetable broth, thyme, and rosemary. Bring to a boil.
- Reduce heat to low, cover, and simmer for 45 minutes, or until vegetables are tender.
- Add frozen peas and cook for an additional 5 minutes.
- Season with salt and pepper to taste. Serve hot.
Notes:
This stew is perfect for a cozy night in. Feel free to add any other vegetables you like.
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 5000IUVitamin C: 20mgCalcium: 80mgIron: 2mg
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Read more: Cooking Stew Meat in Oven Recipe
Tips for Making Dutch Oven Vegetable Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as directed, but do not add the frozen peas.
- Let the stew cool completely before refrigerating in an airtight container for up to 3 days.
- When ready to serve, reheat the stew on the stovetop, add the frozen peas, and cook until heated through.
Freezing Instructions
- Cool the stew completely before transferring it to a freezer-safe container, leaving some room for expansion.
- Label the container with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator and reheat on the stovetop, adding the frozen peas during the last few minutes of cooking.
Adding a splash of balsamic vinegar to this vegetable stew right before serving can enhance the flavors and add a subtle tangy sweetness to the dish.
Common Questions About Cooking Vegetable Stew in a Dutch Oven
FAQ:
Can I use fresh herbs instead of dried in this recipe?
Yes, you can substitute fresh herbs for dried. Just remember to use three times the amount of fresh herbs as the recipe calls for dried.
How long can I store the leftover stew?
You can store the leftover stew in an airtight container in the refrigerator for up to 3-4 days.
Can I add meat to this vegetable stew?
Absolutely! You can add cooked chicken, beef, or even sausage to make it heartier.
Is it possible to freeze this vegetable stew?
Yes, you can freeze this stew. Just let it cool completely, then store it in a freezer-safe container for up to 3 months.
Can I use different vegetables in this stew?
Of course! Feel free to customize the stew with your favorite vegetables like bell peppers, zucchini, or mushrooms.
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