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A Hearty Vegetable Stew That’s Easy To Make
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Some dishes just get it. They don’t need frills or over-the-top ingredients. They’re honest, comforting, and satisfying. This vegetable stew with white sweet potato and wild rice is exactly that—a no-nonsense, stick-to-your-ribs kind of meal. It’s got depth, it’s got character, and most importantly, it’s got flavor. With the sweetness of white sweetpotatoes, the nutty bite of wild rice, and a solid supporting cast of hearty vegetables, this stew is your new go-to for a comforting meal that doesn’t try too hard.
Let’s be real—there’s nothing better than a pot of hearty vegetable stew simmering away, filling your kitchen with the kind of aroma that makes you want to grab a spoon and dive right in. And the best part? It’s loaded with nutrient-packed ingredients like green peas, sweetpotatoes, and diced tomatoes, making it as nourishing as it is delicious.
Why This Hearty Veggie Stew is a Must-Try
Still on the fence? Let me spell it out for you. Here’s why this vegetable stew recipe deserves a spot in your regular dinner rotation:
- Hearty but healthy: This isn’t your average thin, watery stew. It’s packed with hearty vegetables like carrots, celery, sweetpotatoes, and mushrooms, making it a complete meal all on its own.
- Full of flavor: Thanks to fire-roasted diced tomatoes, a hint of Old Bay seasoning, and a touch of fresh herbs, this stew has the best flavor—rich, smoky, and perfectly seasoned.
- Weeknight-friendly: With a total cooking time of just over an hour, it’s the perfect way to put a comforting meal on the table without breaking a sweat.
- Great for leftovers: This stew tastes even better the next day, making it the ideal leftover stew to have stashed in your fridge.
Key Ingredients That Make This Vegetarian Stew Shine
What makes a delicious stew? It all comes down to the ingredients. Here’s what you’ll need to bring this pot of goodness to life:
The Stew Base
- Olive oil: Adds richness and helps develop those deep flavors.
- Diced onions, carrots, and celery: The holy trinity of flavor that forms the foundation of any good stew.
- Fire-roasted diced tomatoes: They bring a smoky sweetness that’s downright irresistible.
- Vegetable broth: The backbone of the dish, giving it body and depth.
- Wild rice: Nutty, chewy, and full of texture.
- White sweetpotatoes: Naturally sweet and hearty.
A Word About Sweet Potatoes from California
Sweet potatoes may tantalize your taste buds, but how well do you understand them? There are some myths surrounding this root vegetable. First, it’s essential to note that a sweet potato is NOT the same as a yam. It also differs from its standard potato counterparts, which are tubers. And get this: the word is actually sweetpotato. According to California Sweetpotatoes, “sweetpotato” is correct because their product is not, in fact, a sweet potato – it’s an entirely different vegetable.
The Flavor Boosters
- Thyme and bay leaves: Classic aromatics that make the flavors sing.
- Old Bay seasoning: A little goes a long way to add that something special.
- The pesto-inspired topper: Bright and herbaceous.
- Black pepper and salt: Because seasoning is everything.
The Add-Ons
- Frozen peas and green beans: They bring a fresh pop of color and sweetness.
- Shiitake mushrooms: Earthy, meaty, and full of umami goodness.
Orange vs. White SweetPotatoes
When it comes to sweetpotatoes, color isn’t just for show—it signals differences in taste, texture, and nutrition. Orange sweetpotatoes are soft, moist, and packed with beta-carotene, giving them a deep, sweet flavor that’s perfect for mashes and bakes. On the other hand, white sweetpotatoes have a firmer texture, milder sweetness, and a slightly nutty undertone. They hold their shape better during cooking, making them an excellent addition to stews and roasted dishes where you want a bit of bite.
Whether you’re looking for a creamy addition or a sturdier component, each type brings its own unique character to the table.
Pro Tips for the Best Vegetable Stew
Want to take your vegetable stew to the next level? Keep these tips in mind:
- Don’t rush the sautéing: Let those base veggies cook down until they’re soft and fragrant—it makes all the difference.
- Season as you go: Taste, adjust, and repeat. A little extra salt or black pepper can make a world of difference.
- Leftovers? No problem: This stew stores beautifully for up to five days, and the flavors only get better with time.
- Try it with the pesto topper: The finishing touch that ties it all together—fresh parsley, Romano cheese, and a vibrant pop of lemon zest. It brings a brightness to this stew that is just fantastic!
How to Serve and Enjoy This Hearty Stew
This stew is perfect on its own, but if you’re feeling fancy, here are a few ideas to round out your meal:
- Serve it with a hunk of crusty bread to soak up every last drop.
- Pair it with a simple green salad for a lighter touch.
- Add a sprinkle of red pepper flakes for a little kick.
- Pour yourself a glass of Sauvignon Blanc or Chardonnay to enjoy with your meal.
Why You Need This Stew in Your Life
Life’s too short for bland food. This vegetable stew with white sweetpotato and wild rice is bold, comforting, and downright delicious. Whether you’re in need of an easy veggie stew for a weeknight dinner or just craving something that feels like a warm hug in a bowl, this recipe is the answer.
So, what are you waiting for? Grab a large pot, round up your favorite vegetables, and get cooking. Trust me—this is one stew you won’t regret making.
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Vegetable Stew with White Sweetpotato and Wild Rice
Ingredients
For the stew:
- 2 TBSPS olive oil
- 1 yellow onion diced
- 2 carrots peeled and diced
- 4 ribs celery diced
- 5 sprigs thyme
- 2 bay leaves
- 6 cloves garlic minced
- 1 green bell pepper diced
- 3 white sweetpotatoes peeled and diced
- 8 oz shiitake mushrooms sliced
- 1 cup frozen peas
- 1 cup frozen green beans
- 1 15-ounce can fire-roasted diced tomatoes and juices
- ½ cup wild rice
- 6 cups vegetable broth
- ½ tsp old bay seasoning
- 2 tsp salt
- ½ tsp black pepper
For the pesto topper:
- ⅓ cup roughly chopped Italian parsley
- 2 TBSPS celery leaves finely chopped
- ¼ cup grated Romano cheese
- 2 TBSPS toasted sliced almonds roughly chopped
- 1 tsp lemon zest
- ¼ cup olive oil
- salt and pepper to taste
Instructions
To prepare the stew:
- In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery along with the thyme sprigs and bay leaves. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables begin to soften and the onion is translucent.
- Stir in the can of fire-roasted diced tomatoes (with their juice). Let them cook for 5 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Add the minced garlic, diced green bell pepper, white sweetpotatoes, salt, black pepper, and Old Bay seasoning. Stir to combine and cook for another 5 minutes, allowing the spices to bloom and the vegetables to start softening.
- Toss in the sliced baby bella mushrooms and pour in the vegetable broth. Stir well and bring the mixture to a boil.
- Once boiling, stir in the wild rice. Reduce the heat to a simmer, cover the pot, and cook for 30-45 minutes, or until tender.
- Stir in the frozen peas and green beans. Simmer uncovered for an additional 10-15 minutes, ensuring the frozen vegetables are heated through and the flavors are well combined.
- Taste the stew and adjust the seasoning with additional salt or pepper, if needed. Remove the thyme sprigs and bay leaves before serving.
To prepare the pesto topper:
- Combine the parsley, celery leaves, grated Romano cheese, almonds, and lemon zest in a small mixing bowl. Stir to combine. Add the olive oil to the bowl and mix again. Season to taste with salt and pepper. Serve on top of bowls of Vegetable Stew.
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