(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
I stumbled upon this olio stew recipe during a chilly autumn evening, craving comfort food. Combining pantry staples with fresh veggies, this hearty dish quickly became family favorite. Rich flavors develop as vegetables simmer in broth, creating soul-warming goodness. Best part? It's adaptable - toss whatever produce you have on hand. Perfect for busy weeknights or lazy weekends, this stew never disappoints. Grab your pot, let's whip up something delicious!
Ingredients for Olio Stew
- Olive oil: Adds richness and flavor to the stew, creating a smooth and savory base for the vegetables to cook in.
- Onion: Provides a sweet and aromatic flavor, enhancing the overall taste of the stew with its caramelized notes.
- Garlic: Infuses the stew with a pungent and robust flavor, adding depth and complexity to the dish.
- Tomatoes: Bring a tangy and slightly sweet taste, along with their juicy texture, to balance the flavors in the stew.
- Vegetable broth: Forms the liquid base of the stew, enriching it with savory flavors and enhancing the overall taste profile.
- Vegetables: Add a variety of textures and flavors, making the stew hearty, nutritious, and visually appealing.
Read more: Mulligatawny Stew
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Chef's knife: Needed for chopping the vegetables and onions to the desired size.
Olio Stew Recipe
Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp Olive Oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 2 cups Diced Tomatoes
- 4 cups Vegetable Broth
- 2 cups Chopped Vegetables (carrots, celery, potatoes)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Dried Oregano
Read more: Beefless Stew Recipe
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Stir in the diced tomatoes and vegetable broth.
- Add the chopped vegetables, salt, pepper, and oregano. Bring to a boil.
- Reduce heat and let it simmer for about 30 minutes, or until the vegetables are tender.
- Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
Read more: Nikujaga Stew Recipe
Tips for Making Olio Stew Ahead of Time
Make Ahead Instructions
- Prepare the olio stew as directed in the recipe.
- Let the stew cool to room temperature.
- Store the stew in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer the stew to a freezer-safe container or resealable bags.
- Label the container with the date and store in the freezer for up to 3 months.
Adding a splash of balsamic vinegar to this olio stew recipe can enhance the depth of flavors and give it a slightly sweet and tangy twist.
0 thoughts on “Olio Stew Recipe”