When the temperature drops there isn’t much better than a hearty stick to your ribs stew for supper. This vegetable stew is all the comfort of traditional stew without the meat.
My slow cooker beef stew is a family favorite but I’m trying to increase the amount of meatless meals we eat which is harder during the colder months. A lot of the meatless recipes my family likes are lighter like baked potatoes and salad or tostadas.
You’ll notice this recipe has several varying amounts of ingredients. If you like mushrooms as well as we do use the 12 ounces, if you want more potatoes use the 6 cups. My family is divided on carrots into really like and loathe camps so I only use two.
Serve the vegetable stew with sour cream cornbread, cloverleaf rolls or simple wheat bread and pumpkin cake with vanilla maple glaze or crumb topped caramel apple pie for a terrific supper.
- 8-12 ounces button mushrooms, quartered
- 1/2 cup flour
- 1/4 cup oil
- 1 large chopped onion, divided
- 2-4 cloves minced garlic
- 1 6 ounce can tomato paste
- 4 cups vegetable broth or stock
- 4-6 cups diced potatoes
- 2-4 carrots, peeled and cut into chunks
- 2 Tablespoons dried parsley
- 1 1/2 cups frozen peas
- 1 15 ounce can gut green beans, drained OR
- 2 cups frozen green beans
- Heat the oil in a large heavy bottomed lidded pot until it shimmers
- While oil heats season the flour with salt and pepper
- Coat the mushrooms with the flour
- Cook the mushrooms in batches until browned, set aside
- Saute half the onion and the garlic until softened
- Add the tomato paste and broth and bring to a bubble
- Add the other half of the onion, mushrooms, potatoes, carrots, and dried parsley
- Bring to a boil, cover, reduce heat to a simmer and cook for 1 1/2 to 2 hours stirring occasionally and adding water if needed
- If using frozen green beans add now and cook for 30 minutes or until green beans are tender
- If using canned green beans add them and the frozen peas and cook for 15-20 minutes or until heated through
For more Fall food inspiration check out 30 Super Soups and 25 Tastes of Fall
What are your favorite Fall foods?
You can find more fall family fun inspiration from the Fall Family Favorites Series here.
Micha blogs at Cookin’ Mimi. She is originally from Southern California, but currently lives in a small town in Alabama.
She’s been cooking and baking for as long as she can remember and have turned that passion into her blog. She loves feeding people and having a food blog allows her to do that virtually.
When she’s not testing and photographing recipes she can be found with her nose in a book or watching Doctor Who.
