Best 6 Vegetable Loaded Potato Stew Recipes

VEGAN MUSHROOM STEW

Steps:

• Heat oil in a large pot over medium heat.
• Add onion, carrot, and celery along with a couple pinches of salt and pepper.
• Cook, stirring occasionally for 8 minutes.
• Add mushrooms, garlic, thyme, oregano, sage, and a couple pinches of salt and pepper.
• Cook, stirring frequently, for 3-4 minutes.
• Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.
• Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the yummy bits off the bottom.
• Add potatoes, lentils, tomato sauce, broth, and bay leaves, along with a couple pinches of salt and pepper.
• Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.
• Turn heat to low and simmer gently for 10-15 minutes or until the potatoes are fork-tender. Season to taste with salt and pepper.
• Garnish with fresh parsley, serve with mashed potatoes, and enjoy!

ZUCCHINI STEW WITH POTATOES

Steps:

• Heat the olive oil in a large pot or dutch oven over medium heat.
• Saute the onion in the oil for a few minutes until soft and slightly translucent.
• Add the garlic and saute about 30 more seconds until fragrant.
• Then add the zucchini, potatoes, carrots and red bell pepper to the pot and saute for 5 minutes.
• Next add the tomatoes with their juice to the vegetable mixture. Press down the tomatoes and break them apart with a wooden spoon.
• Bring the stew to a low boil, then lower the heat and simmer,uncovered, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Season to taste with salt and pepper and remove the stew from the heat.
• Stir in the parsley and serve.

VEGETABLE STEW

Steps:

• Heat a tbsp of olive/avocado oil in a large pot/pan over medium heat. Finely chop the onion and add it in. Stir and let cook for a few minutes.
• Add the minced garlic and cook for a minute. Peel the carrot and cut it into semi circle slices. Add to the pan.
• Cut the red pepper into ½-inch chunks, the mushrooms into quarters and the zucchini into semi circle slices.
• Add them all to the pan and cook for 5-10 minutes, until starting to brown and soften. Add a little more oil if needed.
• Peel and cut the sweet potato into ½-inch pieces. Add it to the pan along with the herbs, tomato puree, coconut aminos, balsamic vinegar, arrowroot starch slurry, chopped tomatoes and vegetable stock.
• Bring to a gentle simmer and leave to cook for 20-25 minutes, until the sweet potato is soft through. Add chopped kale within the last few minutes.
• Season with salt and pepper, to taste. Serve and enjoy!

EASY POTATO STEW

Steps:

• Heat the olive oil in a large Dutch oven or in a heavy-bottomed pot. Add the diced onion, the minced garlic and begin to sauté over medium heat for about 5 minutes, until the onion is translucent.
• Add the diced carrot, celery and toss until combined.
• Stir in the rest of the ingredients, bring to the boil, then reduce the heat and cover with a lid. Let it simmer for about 25 minutes, stirring occasionally.
• After 25 minutes add the frozen peas, cook ofr 3 minutes or until tender.
• Turn the heat off, taste and adjust the seasoning according to your liking.
• Serve with freshly ground black pepper and warm crusty bread. Enjoy!

CREAMY VEGGIE POTATO STEW

Steps:

• In a large saucepan over medium heat, heat the water and stir in the potatoes, carrots and celery. Cook 15 minutes, or until tender but firm. Remove from heat. Drain and set aside, reserving liquid.
• Place the onions and butter in the large saucepan. Over medium heat, slowly cook and stir 10 minutes, or until the onions are tender. Mix in the flour, salt, pepper, paprika and heavy cream. Mix in the potato mixture. Continue cooking and stirring, adding the reserved liquid a tablespoon at a time, until the mixture has reached a desired consistency.

LOADED VEGETABLE BEEF STEW

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, brown beef in batches. Refrigerate the bacon until serving., In a 6-qt. slow cooker, combine the carrots, tomatoes, potatoes, squash, green peppers, thyme and garlic. Top with beef. Pour broth over the top. Cover and cook on low for 8-10 hours. , Stir in cabbage and pepper. Cover and cook on high for 30 minutes or until cabbage is tender. Sprinkle each serving with bacon.