Slow cooked vegetable stew is a totally hands-off stew made from potatoes, carrots, celery, onion, and green beans that cooks slowly in the oven. It is an easy, hearty dish that can be made with ingedients you most likely have on hand in your fridge and pantry.
I planned to save this recipe for next winter to be honest. Things were looking up a few weeks ago.
We had a few stretches of 50 degree days here in the Midwest. I foolishly thought, Spring it right around the corner.
Then we all got hit with this virus and quarantine.
After a week of working and schooling form home, we got hit with snow.
I guess this vegetable based comfort food is needed now more than ever, eh?
Slow cooked vegetable stew is a riff off of my Mom’s classic oven beef stew. I made this because I didn’t have beef and honestly have been trying to eat less of it these days.
Roughly chopped onion, potatoes, green beans (fresh or canned), celery, and carrot are mixed together with some wine, crushed tomatoes, stock, salt, pepper, and corn starch.
Add that whole mess to a baking dish. Cover it with foil and let it cook for almost 3 hours.
The stew comes out of the oven thick, tender, and full of not only comfort, but also nutrients.
I highly recommend serving this stew with a big hunk of either a no-knead bread or a sourdough bread. Slice the bread, cover it in good butter, and then use it to soak up all the extra stew left in the bowl.
Meat-lovers and veggie-lovers alike will unite over this dish.
To quote Mike, a carnivore: “You’re kidding me that there is no meat in this!”
Slow Cooked Vegetable Stew
A hands-off, slow cooked hearty vegetable stew filled with carrots, onions, celery, potatoes, and green beans in a tomato-based sauce.
Ingredients
- 3 large Russet potatoes, cut into 12 pieces
- 4 carrots, peeled and roughly chopped
- 3 celery stalks, roughly chopped
- 1 yellow onion, cut into 1 inch pieces
- 1, 14.5 oz can green beans, drained, OR 10 oz trimmed and cut fresh green beans
- 1, 28 oz can crushed tomatoes
- 1 cup dry red wine
- 2 cups vegetable stock
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp cornstarch
Instructions
- Preheat the oven to 325 degrees F. Get a large rectangular baking dish.
- Add the potatoes, green beans, onion, celery, carrot to the baking dish.
- Add the tomatoes, wine, stock, salt, pepper, and cornstarch to a large mixing bowl. Whisk to combine.
- Carefully pour the tomato mixture over the vegetables. Mix to evenly coat and combine.
- Cover the dish with foil. Bake covered for 2 hours 30 minutes. Remove the foil and bake for another 20-30 minutes.
- Let the dish cool for about 10 minutes before serving. Garnish with fresh parsley as an option.
Notes
Sweet potatoes can also be used in place of Russet potatoes.
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