One-Pot Veggie Stew

Ingredients

• 30 ml (2 tablespoons)olive oil
• 2 largeyellow onions, chopped
• 4 clovesgarlic, minced
• 3 largecarrots, peeled and sliced into 1.3 cm rounds
• 3 stalkscelery, sliced into 1.3 cm pieces
• 450 g (1 pound)cremini mushrooms, cleaned and quartered
• 680 g (1 1/2 pounds)Yukon Gold potatoes, cut into 2.5 cm cubes
• about 16 g (2 tablespoons)plain flour
• 1.42 litres (6 cups)vegetable stock
• 425 g (1 15-ounce can)diced tomatoes, with their juice
• 2 teaspoonsdried thyme
• 1 teaspoondried rosemary
• 2bay leaves
• about 150 g (1 cup)frozen peas
• about 165 g (1 cup)frozen sweetcorn
• to tastesalt and freshly ground black pepper
• 2 tablespoonsfresh parsley, chopped

Instructions

1. 1

   Soften the onions

   Set a large Dutch oven or heavy-based pot over a medium heat and add the olive oil. When it shimmers, add the chopped onions and a generous pinch of salt. Cook for 5–7 minutes, stirring occasionally, until they are soft and translucent.

2. 2

   Add the vegetables

   Stir in the garlic, carrots and celery, then cook for 5 minutes. Keep the garlic moving and watch that it does not burn; the carrots and celery should start to soften.

3. 3

   Brown the mushrooms

   Add the quartered mushrooms and cook for about 8–10 minutes, stirring occasionally. Let their moisture evaporate and continue until the mushrooms have shrunk and browned.

4. 4

   Coat with flour

   Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes, until it coats them evenly and no longer smells raw.

5. 5

   Add the liquids

   Slowly pour in about 240 ml (1 cup) of the vegetable stock while stirring, scraping the browned bits from the bottom of the pot. Once the base is clear, add the remaining stock, the undrained diced tomatoes, thyme, rosemary and bay leaves.

6. 6

   Simmer the stew

   Add the cubed potatoes and stir. Bring the stew to the boil, then turn the heat to low, cover and simmer gently for 25–30 minutes, until the potatoes are tender.

7. 7

   Add the peas

   Check that a potato can be pierced easily with a fork. Remove and discard the bay leaves, then stir in the frozen peas and sweetcorn. Cook uncovered for 5 minutes, just until heated through.

8. 8

   Season and serve

   Turn off the heat and taste the stew, adding salt and freshly ground black pepper until seasoned to your liking. Stir in the chopped parsley and leave the stew to rest for a few minutes before serving.

What is vegetable stew?

Vegetable stew is a practical, flexible style of home cooking found in many food traditions rather than a dish with one single origin. Vegetables are simmered together until tender, with a seasoned broth that brings their flavours into one warming meal.

This version gets its depth from browned mushrooms, softened onion and herbs. Flour thickens the stock and tomato base, while potatoes make the stew substantial and peas, sweetcorn and parsley brighten the finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 0g protein, 0g carbs, 0g fat.

The potatoes, carrots, peas, sweetcorn and flour supply most of the carbohydrates, while the olive oil provides most of the fat. The mushrooms and other vegetables contribute some protein, though the recipe is mainly vegetable-based. Pair a serving with a protein-rich side such as beans or lentils for a more balanced plate.

Build flavour in the pot

Onions first: cooking them in oil with a pinch of salt softens their sharpness and gives the stew a savoury foundation. Add the garlic, carrots and celery afterwards so the garlic has less time to catch and the firmer vegetables can begin to soften.

Mushrooms next: give them time to release their moisture and brown before adding the flour. This step concentrates their flavour and helps prevent the finished broth from tasting watery.

Thicken the broth

Flour coating: stirring it with the cooked vegetables for 1–2 minutes helps disperse it through the stew and cooks off its raw taste. Pour in the first cup of stock gradually, stirring as you go, to make a smooth base.

Browned bits: scrape the bottom of the pot while adding that first cup of stock. Those stuck-on pieces loosen into the liquid and add flavour to the broth.

Watch the simmer

Gentle heat: once the stew boils, lower the heat so only a few bubbles break the surface. A covered, gentle simmer for 25–30 minutes cooks the potatoes without stirring them into the broth.

Tender potatoes: test a cube with a fork before adding the frozen vegetables. It should be easy to pierce, but the potato should still hold its shape.

Keep the finish fresh

Peas and sweetcorn: stir them in after the potatoes are tender and cook for just 5 minutes. Adding them near the end helps preserve their colour and keeps them from turning soft.

Parsley and seasoning: add the parsley after turning off the heat, then taste before serving. A few minutes of resting lets the flavours settle without further cooking the vegetables.

What to serve with it

Bread: serve the stew with crusty bread or a warm roll for dipping into the thick broth. A simple green salad can add a crisp contrast to the soft vegetables.

For a heartier meal, offer the stew with cooked barley or a slice of wholemeal bread. Keep extra salt and pepper at the table so each person can adjust their bowl.

Recipe notes & tips

• Use a wide, heavy-based pot so the mushrooms have room to brown.
• If the mushrooms release a lot of liquid, keep cooking until it has evaporated before adding the flour.
• Stir the flour-coated vegetables as you pour in the first cup of stock to help keep the broth smooth.
• Keep the covered stew at a gentle simmer rather than a rapid boil.
• Remove the bay leaves before serving, as they are for flavour rather than eating.
• Taste the broth after the peas and sweetcorn have heated through, then adjust the seasoning.

Variations

• Add beans: stir in drained white beans with the peas and sweetcorn for a more filling bowl.
• Use different mushrooms: swap in chestnut or button mushrooms, keeping the total quantity the same.
• Change the herbs: use dried oregano instead of rosemary for a different savoury note.
• Add greens: fold in a handful of chopped spinach during the last few minutes of cooking.
• Make it spicier: add chilli flakes with the garlic for a gentle heat.

Common mistakes to avoid

• Crowding the mushrooms: they can steam rather than brown; use a roomy pot and let their liquid cook away.
• Burning the garlic: it can turn bitter; add it with the carrots and celery and keep the mixture moving.
• Adding all the stock at once: the flour may clump; start with about 240 ml and stir until smooth.
• Boiling too vigorously: the potatoes may break apart; lower the heat to a gentle simmer after bringing the stew to the boil.
• Cooking the peas for too long: they can lose their colour and texture; add them only for the final 5 minutes.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan until steaming hot, stirring occasionally; add a splash of stock or water if the stew has thickened.

Frequently asked questions