Vegetable Stew

by Terri Peña

The recipe below is for a basic vegetable stew and creates a good foundation for your own personal embellishments. Change up the vegetables to your liking.  Cubed pieces of meat can be added to the butter/oil and sautéed with the vegetables.  Field Roast Grain Meat Co. makes a Celebration Roast that is a tasty and vegan option.

Wine is a great addition to the sautéing vegetables and/or meat.  Serve with a full bodied wine and some crusty bread.  Winter warmth in a bowl.

Vegetable Stew


  • 6 cups vegetable broth
  • 1 cup Sweet Onion Relish
  • 1 cup Carrots, sliced
  • 1 cup Potato, peeled and cubed
  • 1 cup Green Beans, trimmed and cut to bit sized pieces
  • 1 cup Peas
  • 1 cup Corn
  • 3 tablespoons cornstarch
  • 3 tablespoons butter or oil

Cooking Directions

  1. In a large, heavy bottomed pot, over medium heat, melt the butter until is it foamy.
  2. To the pot add Onion Relish, carrots, and meat if you are using.
  3. Saut? five minutes then add potatoes and green beans.
  4. Cook five minutes longer and add vegetable broth.
  5. Bring to a boil and cook until the potatoes are tender.
  6. Place three tablespoons cornstarch in a small bowl and to it add about ? cup of the hot broth from the pot. Stir with a fork or whisk until a thin paste is formed (this is called a slurry). Stir the slurry into the pot of vegetables and continue to stir until combined. Boil for about one minute and then reduce the heat and simmer. If the stew is not as thick as you would like, you can repeat this process.

The stew can sit on the back burner until people are ready to eat.

More recipes:

Water Bath Canning

Onion Relish

Enchilada Sauce

Photos © Terri Peña