Description
A comforting and delicious vegetable stew that is perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion (diced)
- 3 carrots (sliced)
- 2 celery stalks (diced)
- 3–4 cloves garlic (minced)
- 2 tablespoons butter
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 4–6 cups chicken broth or vegetable broth
- 6–7 medium Yukon Gold potatoes (peeled and cubed)
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 1 cup cream
- Salt and pepper (to taste)
Instructions
- Heat the oil in a large pot over medium heat.
- Add the onion, carrots, and celery and cook for 5 minutes, stirring occasionally, until softened.
- Add the garlic and cook for 1 minute, until fragrant.
- Stir in the butter, tomato paste and flour and cook for 1 minute, stirring constantly.
- Slowly pour in the broth about 1/2 cup at a time, stirring well and allowing the mixture to come back to a gentle simmer between additions. Continue until all the broth is used.
- Add the potatoes, Italian seasoning, and bay leaf, then bring the stew to a boil. Adjust broth level at this time to your preference.
- Reduce heat and simmer uncovered for 20–25 minutes, until the potatoes are tender and the stew has thickened.
- Stir in the cream and cook for 2–3 minutes until warmed through.
- Remove the bay leaf and season with salt and pepper to taste before serving.
Notes
- This stew can be made ahead of time and reheated.
- Feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg