There’s something undeniably comforting about a one-pot meal like hearty ten-vegetable stew. It combines the simplicity of minimal cleanup with the incredible flavors that develop when ingredients simmer together.
Whether you’re looking for a nourishing family dinner or a satisfying meal prep idea, this recipe is guaranteed to hit the mark.
Packed with robust vegetables and rich savory undertones, it’s a dish that feels both indulgent and wholesome.
Why This One-Pot Recipe Stands Out
What makes this recipe so special is its thoughtful layering of flavors. The mushrooms are sautéed until golden to add a meaty richness, while the delicate acidity of white wine brings brightness to the mix.
A variety of vegetables, from chard to parsnips, ensure every bite has a unique combination of textures and flavors. Herbs like thyme and a touch of lemon juice tie it all together with a refreshing finish.
Plus, since everything is cooked in one pot, you can spend more time enjoying your meal and less time cleaning up!
Customizing to Suit Your Taste
This recipe is perfect for experimentation and personalization. Here are a few ways to make it your own:
- Vegan-Friendly: Swap chicken broth for vegetable broth and ensure wine and flour are vegan-friendly.
- Add Protein: Stir in cooked lentils, chickpeas, or even shredded chicken for added protein.
- Mix Up the Greens: Use kale, spinach, or even collard greens if Swiss chard isn’t your preference.
Tips for Perfect Results
Cooking the vegetables in stages is key to achieving the ideal texture and flavor in this stew.
Start with ingredients like mushrooms and onions, which need more time to release their flavors, before adding quicker-cooking vegetables like zucchini. Don’t rush this process—each step builds on the next, creating depth and richness.
For an extra boost of flavor, consider garnishing with fresh herbs, grated Parmesan, or a drizzle of olive oil just before serving.
The Ultimate Meal Prep Dish
This ten-vegetable stew isn’t just delicious on day one—it gets even better as it sits. The flavors meld together beautifully overnight, making it the perfect make-ahead meal.
Store leftovers in an airtight container in the fridge for up to five days or freeze for longer storage.
Pair this stew with crusty bread or a light salad for a complete and satisfying meal. It’s also an excellent option for batch cooking if you’re planning meals for a busy week.
Perfect for Gatherings or Cozy Nights In
Whether you’re hosting a dinner party or enjoying a quiet night at home, this stew fits the occasion. Its hearty ingredients and savory aroma make it feel special enough for guests, yet it’s straightforward enough to whip up on a weeknight.
Serve it straight from the pot for a rustic, family-style presentation that encourages everyone to dig in.
This one pot recipe is a true celebration of fresh, wholesome ingredients. Try it tonight for a dish that’s sure to become a household favorite!
Easy Hearty Ten-Vegetable Stew One-Pot Recipe
Equipment
- Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 pound white mushrooms trimmed and sliced thin
- 1/2 teaspoon table salt
- 8 ounces Swiss chard stems chopped fine, leaves sliced 1/2 inch thick, divided
- 2 onions chopped fine
- 1 celery rib cut into 1/2-inch pieces
- 1 carrot peeled and cut into 1-inch pieces
- 1 red bell pepper stemmed, seeded, and cut into 1/2-inch pieces
- 6 garlic cloves minced
- 1 tablespoon tomato paste
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 3 cups vegetable or chicken broth plus extra as needed
- 2 1/2 cups water
- 8 ounces red potatoes unpeeled, cut into 1-inch pieces
- 2 parsnips peeled and cut into 1-inch pieces
- 8 ounces celery root peeled and cut into 1-inch pieces
- 2 bay leaves
- 1 zucchini halved lengthwise, seeded, and cut into 1/2-inch pieces
- 1/4 cup minced fresh parsley
- 1 tablespoon lemon juice
Instructions
- Heat 1 tablespoon of oil in a Dutch oven over medium heat until shimmering. Add mushrooms and salt. Cover and cook for about 5 minutes until mushrooms release their liquid. Uncover and cook until mushrooms are dry and browned, about 5–10 minutes.
- Stir in the remaining 1 tablespoon of oil, chard stems, onions, celery, carrot, and red bell pepper. Cook until vegetables are well browned, about 7–10 minutes. Stir in garlic, tomato paste, and thyme; cook until fragrant (about 30 seconds). Stir in flour and cook for 1 minute. Stir in wine, scraping up browned bits, and cook until nearly evaporated (about 1 minute).
- Stir in broth, water, potatoes, parsnips, celery root, and bay leaves. Bring to a simmer. Reduce heat to medium-low, partially cover, and cook until vegetables are tender and the stew is thickened, about 1 hour.
- Stir in zucchini and chard leaves. Simmer uncovered until just tender, about 5–10 minutes. Remove from heat and discard bay leaves. Adjust consistency with extra broth if needed. Stir in parsley and lemon juice. Season with salt and pepper to taste. Serve.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.