Fall Veggie Stew

Fall Veggie Stew Recipe

No Photo

Have you made this?

 Share your own photo!

debbie lopez

By
@Debbwl

For a one dish meal make Herb Dumplings and add to top of stew during the last twenty minutes of cooking.

Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
35 Min
Method:
Stove Top

Ingredients

1 c
onion, coarsely chopped
1 large
red bell pepper, sliced
1
celery rib, sliced
1 Tbsp
oil
3 2/3 c
vegetable stock
1/3 c
flour
3 medium
thin skined potatoes, unpeeled and cut into 1 inch pieces
2 c
winter squash, cut into 1 inch pieces (i have used butternut and acorn before)
1 medium
zucchini, sliced
4 oz
mushrooms, halved
3/4 c
frozen peas
1 tsp
basil, dried
1/2 tsp
oregano, dried
1/2 tsp
thyme, dried
salt and pepper to taste

How to Make Fall Veggie Stew

Step-by-Step

  • 1Saute onion, bell pepper, and celery in oil in large saucepan until onion is tender, about 5 minutes. Stir in 3 cups stock; heat to boiling. Mix remaining 2/3 cup stock and flour; stir into boiling mixture. Boil, stirring constantly, until thickened, about 1 minute.
  • 2Stir potatoes, squash, zucchini, mushrooms, peas, and herbs into stew. Simmer, covered, until vegetables are tender, 10 to 15 minutes. Season to taste with salt and pepper.
  • 3RECOMMENDED: Topping with Herb Dumplings.


    Spoon dumpling mixture on top of stew in 6 large spoonfuls; cook over low heat, uncovered, 10 minutes. Cook, covered, 10 minutes longer or until dumplings are tender and pass the toothpick test.

Printable Recipe Card

About Fall Veggie Stew