Vegetable Medley Stew

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Description

This hearty vegetable stew is a comforting and wholesome dish filled with tender potatoes, sweet carrots, garden-fresh peas, and aromatic herbs. Simmered in a light yet flavorful broth, it’s nourishing, simple to prepare, and perfect as a main course or a side dish. Ideal for a cozy family dinner, this dish brings warmth and nutrition in every bite.

Ingredients For Vegetable Medley Stew

Packed with tender potatoes, carrots, peas, and herbs

  • 3 medium potatoes, peeled and cubed

  • 3 carrots, sliced into rounds

  • 1 cup green peas (fresh or frozen)

  • 1 medium onion, finely chopped

  • 3 garlic cloves, minced

  • 2 tbsp olive oil or butter

  • 4 cups vegetable broth (or chicken broth for added flavor)

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 1 bay leaf

  • Salt and pepper, to taste

  • 2 tbsp fresh parsley, chopped (for garnish)

  • Optional: ½ cup celery, diced

 Instructions

  1. Sauté the aromatics – Heat olive oil in a large pot. Add onions and garlic; cook until softened and fragrant.

  2. Add vegetables – Stir in carrots, potatoes, and celery. Sauté for 4–5 minutes to enhance flavor.

  3. Simmer – Pour in the broth, add thyme, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes and carrots are tender.

  4. Add peas – Stir in the peas during the last 5 minutes of cooking to keep them bright and tender.

  5. Finish & Serve – Remove bay leaf, adjust seasoning, sprinkle with fresh parsley, and serve hot with crusty bread.

Notes

  • Use baby potatoes (skin-on) for a rustic look and extra nutrients.

  • Can be made vegan by using vegetable broth and olive oil.

  • Add 1 cup of diced tomatoes for a tangy twist.

  • For a creamier version, stir in ½ cup coconut milk or cream before serving.

Tips

  • Make it heartier: Add beans, lentils, or chickpeas.

  • For extra flavor, roast the potatoes and carrots before adding them to the stew.

  • Store leftovers in the fridge for up to 3 days; flavors get even better overnight.

  • Freeze in portions for up to 2 months.

Servings

  • Serves 4 people as a main dish

  • Serves 6–7 people as a side dish

Nutritional Info (per serving – 1/4 of recipe)

  • Calories: ~210

  • Protein: 6g

  • Carbs: 38g

  • Fat: 5g

  • Fiber: 8g

  • Sodium: 680mg

Health Benefits

  • Potatoes: Provide potassium and energy-boosting complex carbs.

  • Carrots: High in beta-carotene for healthy eyes and skin.

  • Peas: Great source of plant-based protein and fiber.

  • Herbs: Add antioxidants and digestive benefits.

  • Low in fat & cholesterol-free, making it heart-healthy and weight-friendly.

❓ Q & A

Q: Can I make this in a slow cooker?
A: Yes! Cook on low for 6–7 hours or high for 3–4 hours. Add peas in the last 30 minutes.

Q: What can I serve with this stew?
A: Crusty bread, rice, quinoa, or grilled chicken/fish.

Q: Can I thicken the stew?
A: Mash a few potatoes into the broth or stir in a cornstarch slurry (1 tsp cornstarch + 2 tbsp water).

Q: Can I add more vegetables?
A: Absolutely—zucchini, bell peppers, green beans, or spinach work great.

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