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Easy Hearty Ten-Vegetable Stew One-Pot Recipe

This hearty ten-vegetable stew is a one pot recipe that brings out the robust, savory flavors of fresh vegetables cooked to perfection.
Featuring a medley of mushrooms, root vegetables, greens, and herbs, this dish is both satisfying and nourishing, perfect for a cozy meal.
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Total Time 2 hours 45 minutes
Course Main Dish
Cuisine Western
Servings 6 to 8 people

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.
Keyword Comforting winter stew recipe, Easy vegetable soup recipe, Hearty vegetarian stew, One pot vegetable stew, Ten-vegetable stew recipe
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