Vegetable stew

Vegetable Stew

The cold season brings a touch of warmth to our souls, and vegetable stew is the perfect choice to enjoy the flavors of autumn. This delicious recipe is not just a comforting dish, but also a healthy option, ideal for days when we feel the need to detoxify our bodies and reduce meat consumption. The stew can be served both as a standalone dish and alongside a juicy steak, making it a versatile choice.

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour and 5 minutes
Number of servings: 4-6

The ingredients can vary according to individual preferences, so feel free to make adjustments based on what you have on hand. Here is the list of basic ingredients:

- 1 small, thin, shiny eggplant
- 2 medium onions
- 3 carrots
- 1 small celery
- ½ cabbage
- 1 small zucchini
- 1 handful of green beans or peas
- 4 potatoes
- 1 can of tomatoes (I recommend Cirio canned tomatoes with basil)
- 3-4 tablespoons of olive oil or vegetable oil
- Dried vegetables or vegetable stock (optional, in this case do not add salt)
- Salt and pepper, to taste
- 2-3 bay leaves
- 1 head of garlic (to taste)

Preparing vegetable stew is a true art, and each step is an opportunity to explore the flavors and colors of fresh vegetables.

1. Preparing the ingredients: Start by thoroughly washing all the vegetables. Cut the onion into wedges, the carrots into rounds, and the celery and cabbage into thicker strips. Slice the zucchini, and the eggplant can be cut into cubes or slices, depending on your preference. Peel and cube the potatoes.

2. Sautéing the vegetables: In a large pot that can also go in the oven, add 3-4 tablespoons of oil and let it heat slightly. Add the onion, cabbage, carrots, and celery. Sauté over medium heat for 5-7 minutes, stirring occasionally, until the onion becomes translucent.

3. Adding the liquid: Once the vegetables have softened slightly, pour a glass of water over them. This step will help cook the vegetables and add moisture to the stew.

4. The remaining vegetables: After a few minutes of boiling, add the eggplant and zucchini, followed by the potatoes and green peas or beans. At this point, also add the can of tomatoes, dried vegetables, salt, and pepper to taste. Mix everything well to combine the flavors.

5. Boiling: Let the stew boil for 15 minutes over medium heat, so the vegetables soften and release their flavors.

6. Preparing for the oven: Preheat the oven to 180 degrees Celsius. After the 15 minutes of boiling, remove the pot from the heat. Add the bay leaves and the head of garlic (whole or halved, depending on how strong you want the garlic flavor) and cover the pot with a lid or aluminum foil.

7. Baking: Transfer the pot to the oven and let it bake for 30 minutes, or until the vegetables are tender and the flavor has intensified. If you prefer a drier stew, you can leave it in the oven for a few more minutes, but be careful not to burn it.

8. Serving: Once the stew is ready, take it out of the oven and let it cool slightly. It is perfect served warm, plain, or alongside a steak, a fresh salad, or even with homemade bread.

My chef's tip

For an even more intense-flavored stew, you can add some fresh herbs, such as basil or parsley, before serving. Also, if you want to give it a spicy note, feel free to add a finely chopped chili pepper at the beginning of the preparation.

Possible variations

Vegetable stew is extremely versatile. You can also add other vegetables, such as pumpkin, mushrooms, or even sweet potatoes. You can also experiment with spices, adding cumin, turmeric, or sweet paprika to provide a different taste.

Nutritional benefits

Vegetable stew is an excellent source of vitamins and minerals. Fresh vegetables contain antioxidants that support the immune system, and the fibers help with healthy digestion. This recipe is low in calories, making it ideal for those who want to maintain a balanced diet.

Frequently asked questions

1. Can I add meat to the stew?
Of course! You can add chicken or pork at the beginning of the preparation, before adding the vegetables. Make sure to cook it well to enjoy the flavors of the meat.

2. How can I store the stew?
The stew can be stored in the refrigerator in an airtight container for 3-4 days. It can be reheated in the oven or in a pan.

3. Is it suitable for vegans?
Absolutely! This recipe is already 100% vegan, perfect for anyone looking to avoid animal products.

I hope this vegetable stew recipe brings warmth and joy to your kitchen. Enjoy your meal!

 Ingredients: The ingredients and their quantities are not set in stone, and the success of the recipe does not depend too much on this; use what you like and as much as you like. After all, it should turn out to be a stew, pardon... a medley :) 1. a small, thin, elongated, shiny, and firm eggplant 2. 2 onions 3. 3 carrots 4. a small celery 5. half a cabbage 6. a small zucchini sliced 7. a handful of green beans/peas 8. 4 potatoes 9. a can of tomatoes (I like the Cirio canned tomatoes, with basil and already cut into pieces) 10. 3-4 tablespoons of oil 11. dehydrated vegetables or vegeta (in which case you don't add salt anymore) 12. salt, pepper, bay leaves 13. a head of garlic