Fall Veggie Stew

Fall Veggie Stew Recipe

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debbie lopez


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

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20 Min
35 Min
Stove Top


1 c
onion, coarsely chopped
1 large
red bell pepper, sliced
celery rib, sliced
1 Tbsp
3 2/3 c
vegetable stock
1/3 c
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


  • 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.

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About Fall Veggie Stew