Classic Chicken Stew Recipe

It’s funny how some recipes just weave their way into the fabric of your life. This Classic Chicken Stew, or rather, my family’s vegetable-packed version of it, has become one of those dishes. Initially, I was skeptical. Could a chicken stew, without any actual chicken, truly deliver that same comforting, soul-warming hug in a bowl? The answer, unequivocally, is yes. The first time I made this, the aroma alone filled the kitchen with a promise of something special. My kids, usually picky eaters, devoured it, asking for seconds (a rare and joyous occasion!). Even my husband, a self-proclaimed meat-lover, admitted he didn’t miss the chicken at all. This stew is more than just a meal; it’s a flavorful, hearty experience that brings everyone to the table, spoons ready, for a taste of pure, unadulterated comfort. It’s become a regular in our rotation, especially during chilly evenings, and I’m excited to share this family favorite with you. Prepare to be surprised at how much you’ll love this classic, reimagined for vegetable lovers!

Ingredients

• Olive Oil: For sautéing vegetables and building flavor.
• Yellow Onion: The aromatic base for the stew, adds sweetness and depth.
• Carrots: Contribute sweetness, color, and a satisfyingly tender texture.
• Celery Stalks: Adds a subtle savory note and aromatic complexity to the stew.
• Cremini Mushrooms: Provide an earthy, umami flavor and a meaty texture substitute.
• Potatoes (Yukon Gold or Russet): Thicken the stew naturally and add a creamy, comforting element.
• Sweet Potatoes: Adds sweetness, vibrant color, and extra nutrients.
• Garlic Cloves: Essential for savory depth and pungent aroma.
• Vegetable Broth: The liquid base, adding moisture and rich vegetable flavor.
• Dried Thyme: An earthy herb that complements the vegetables beautifully.
• Dried Rosemary: Adds a piney, aromatic note that enhances the savory profile.
• Bay Leaves: Infuses a subtle, tea-like aroma and depth of flavor during simmering.
• Cornstarch: To thicken the stew to the perfect consistency.
• Cold Water: Used to create a cornstarch slurry for thickening.
• Frozen Peas: Adds a pop of sweetness, vibrant green color, and freshness at the end.
• Fresh Parsley: For garnish, adding freshness and a bright, herbaceous finish.
• Salt: To enhance and balance all the flavors.
• Black Pepper: Adds a subtle spice and rounds out the savory notes.

Instructions

1. Prepare the Vegetables: Begin by thoroughly washing all the vegetables. Peel the onion, carrots, potatoes, and sweet potatoes. Dice the onion, carrots, celery, potatoes, and sweet potatoes into roughly 1-inch pieces. Slice the cremini mushrooms into quarters or halves, depending on their size. Mince the garlic cloves. Having all your vegetables prepped and ready to go will make the cooking process smooth and efficient. This step is crucial for ensuring even cooking and a well-balanced stew.
2. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Sautéing the onion first releases its sweet aromas and creates a flavorful base for the stew. Don’t rush this step; allowing the onion to soften properly is key to building depth of flavor.
3. Add Carrots and Celery: Add the diced carrots and celery to the pot with the softened onions. Continue to sauté, stirring occasionally, for another 5-7 minutes, or until the carrots begin to soften slightly. Cooking the carrots and celery alongside the onion further develops the aromatic base of the stew. They release their natural sugars and create a foundational layer of flavor that will permeate the entire dish.
4. Introduce the Mushrooms and Garlic: Add the sliced cremini mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown slightly, about 5-7 minutes. Mushrooms add a wonderful umami depth and a meaty texture to the stew, making it satisfyingly hearty even without meat. Once the mushrooms have softened and browned, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking it briefly at this stage releases its pungent aroma and infuses the stew with its characteristic flavor.
5. Add Potatoes and Sweet Potatoes: Introduce the diced potatoes and sweet potatoes to the pot. Stir to combine them with the other vegetables. Cooking the potatoes and sweet potatoes at this stage allows them to start softening and absorbing the flavors of the sautéed aromatics and mushrooms. These root vegetables are the heart of the stew, providing substance and creaminess.
6. Pour in the Vegetable Broth and Season: Pour the vegetable broth into the pot, ensuring it covers all the vegetables. Add the dried thyme, dried rosemary, and bay leaves. Season generously with salt and black pepper. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 20-25 minutes, or until the potatoes and sweet potatoes are tender. The vegetable broth is the liquid foundation of the stew, and the herbs and spices infuse it with layers of flavor as it simmers. Simmering allows all the ingredients to meld together beautifully and create a rich, flavorful broth.
7. Thicken the Stew (Optional): In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. After the stew has simmered and the vegetables are tender, gradually pour the cornstarch slurry into the pot, stirring constantly. Continue to simmer for another 5-10 minutes, or until the stew has thickened to your desired consistency. The cornstarch slurry is optional, but it helps to create a richer, thicker stew. If you prefer a thinner stew, you can skip this step. Simmering after adding the slurry activates the cornstarch and thickens the liquid.
8. Stir in Frozen Peas and Finish: Stir in the frozen peas during the last few minutes of cooking (about 5 minutes before serving). Cook until the peas are heated through and bright green. Frozen peas add a touch of sweetness, freshness, and vibrant color to the stew, especially at the end. They cook quickly, so adding them at the very end ensures they retain their bright color and slightly sweet flavor.
9. Remove Bay Leaves and Serve: Before serving, remove the bay leaves from the stew. Bay leaves have done their job of infusing flavor and are not meant to be eaten. Taste the stew and adjust seasoning with additional salt and pepper if needed. Garnish each serving with fresh parsley. Fresh parsley adds a bright, herbaceous finish and a pop of color to the finished stew. It’s the perfect final touch to elevate the dish.

Nutrition Facts

Serving Size: Approximately 1.5 cups
Servings Per Recipe: 6

(Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.)

• Calories: 250-300 per serving
• Fiber: 8-10 grams
• Protein: 5-7 grams
• Vitamin A: High
• Vitamin C: Moderate
• Potassium: Good Source
• Iron: Moderate

Preparation Time

Prep time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes

This Classic Vegetable Stew is relatively quick and easy to prepare, making it perfect for a weeknight meal. The majority of the time is spent simmering, allowing the flavors to deepen and meld together beautifully. The active cooking time, involving chopping and sautéing, is minimal, making it a manageable recipe even for busy cooks.

How to Serve

This hearty vegetable stew is delicious on its own, but it also pairs wonderfully with a variety of accompaniments. Here are some serving suggestions:

• Crusty Bread: Serve with a side of crusty bread, like sourdough or baguette, for dipping into the flavorful broth. The bread soaks up the delicious stew juices and provides a satisfying textural contrast.
• Warm Biscuits: Fluffy, warm biscuits are a classic pairing for stew. The buttery biscuits complement the savory stew beautifully.
• Mashed Potatoes: For an extra comforting and indulgent meal, serve the stew over a bed of creamy mashed potatoes. The potatoes add richness and heartiness to the dish.
• Rice or Quinoa: Serve over cooked rice or quinoa for a grain-based option. These grains absorb the flavorful broth and create a complete and balanced meal.
• Polenta: Creamy polenta is another excellent base for this stew. Its smooth texture and mild flavor complement the chunky vegetables perfectly.
• Garnish with Fresh Herbs: Always garnish with a sprinkle of fresh herbs like parsley, chives, or thyme to add a burst of freshness and visual appeal just before serving.
• A Dollop of Yogurt or Sour Cream (Optional): For added creaminess and tang, you can top each serving with a dollop of plain yogurt or sour cream.

Additional Tips for the Best Vegetable Stew

1. Don’t Skimp on Sautéing: Sautéing the onions, carrots, and celery properly is crucial for building a deep, flavorful base for your stew. Take the time to let them soften and caramelize slightly, as this releases their natural sugars and enhances their flavor.
2. Use Quality Broth: The vegetable broth is the liquid backbone of your stew, so using a good quality broth will make a significant difference in the overall flavor. Homemade broth is always best, but if using store-bought, opt for a low-sodium, flavorful variety.
3. Season Generously: Don’t be afraid to season your stew generously with salt and pepper throughout the cooking process. Taste as you go and adjust seasoning as needed to ensure all the flavors are well-balanced and vibrant.
4. Add a Touch of Acidity: A squeeze of lemon juice or a splash of apple cider vinegar at the end of cooking can brighten the flavors of the stew and add a pleasant zing. This small addition can really elevate the overall taste.
5. Customize Your Vegetables: Feel free to customize the vegetables based on your preferences and what you have on hand. Other great additions include parsnips, turnips, butternut squash, green beans, or kale.
6. Slow Simmer for Deeper Flavor: Simmering the stew gently for a longer period allows the flavors to meld together and deepen. If you have extra time, let it simmer for up to an hour for an even richer and more flavorful stew.
7. Make it Ahead: Vegetable stew is a fantastic make-ahead dish. The flavors actually develop and improve overnight in the refrigerator. This makes it perfect for meal prepping or for serving to guests.
8. Freeze for Later: Leftover vegetable stew freezes beautifully. Store it in airtight containers in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. This is a great way to have a comforting and healthy meal ready whenever you need it.

FAQ About Classic Vegetable Stew

Q1: Can I make this stew vegan?
A: Yes, this recipe is naturally vegan! Ensure you are using a vegetable broth that is labeled vegan if purchasing store-bought. All other ingredients are plant-based.

Q2: Can I use different types of potatoes?
A: Absolutely! Yukon Gold and Russet potatoes are recommended for their texture and flavor, but you can also use red potatoes, fingerling potatoes, or even purple potatoes. Each variety will bring a slightly different texture and flavor profile to the stew.

Q3: Can I add protein to this stew?
A: While this recipe is designed to be a hearty vegetable stew, you can certainly add plant-based protein sources. Consider adding cooked lentils, chickpeas, white beans, or tofu for extra protein and substance. Add them during the last 20-30 minutes of simmering to heat through.

Q4: How do I make the stew thicker without cornstarch?
A: If you prefer to avoid cornstarch, you can thicken the stew naturally by simmering it uncovered for a longer period to allow some of the liquid to evaporate. Alternatively, you can mash some of the cooked potatoes or sweet potatoes against the side of the pot to release their starch and thicken the broth. Adding a can of drained and rinsed white beans, pureed before adding to the stew, can also add creaminess and thickness.

Q5: Can I use fresh herbs instead of dried?
A: Yes, fresh herbs will add a brighter and more vibrant flavor. If using fresh herbs, use about three times the amount called for in the recipe for dried herbs. Add fresh herbs towards the end of cooking to preserve their flavor and aroma. For thyme and rosemary, add them in the last 15-20 minutes of simmering. Fresh parsley is best added as a garnish right before serving.

Q6: Can I make this stew in a slow cooker?
A: Yes, this stew can easily be adapted for a slow cooker. Sauté the onions, carrots, celery, and mushrooms in a skillet on the stovetop as instructed in steps 2-4. Then, transfer the sautéed vegetables to a slow cooker. Add the remaining ingredients (potatoes, sweet potatoes, garlic, broth, herbs, and seasonings). Cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender. Thicken with cornstarch slurry (if desired) during the last 30 minutes of cooking on high, or on the stovetop after slow cooking.

Q7: How long does vegetable stew last in the refrigerator?
A: Properly stored in an airtight container in the refrigerator, vegetable stew will last for 3-4 days. Ensure it is cooled completely before refrigerating.

Q8: What are some good variations of this recipe?
A: There are endless variations! You can add different vegetables like bell peppers, zucchini, or spinach. For a spicier stew, add a pinch of red pepper flakes or a chopped jalapeño. You can also experiment with different herbs and spices, such as oregano, basil, or cumin, to create unique flavor profiles. Adding a splash of red wine during the sautéing stage can also add depth of flavor.

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