Hearty Ten-Vegetable Stew
By America's Test KitchenPublished on March 29, 2011
Yield
Serves 6 to 8
Ingredients
2 tablespoons vegetable oil 1 pound white mushrooms, wiped clean, trimmed, and sliced thinSalt and ground black pepper ½ large bunch Swiss chard (about 8 ounces), stems and leaves separated, stems chopped fine, and leaves sliced ½ inch thick2 medium onions, minced1 celery rib, cut into ½-inch pieces1 carrot, peeled and cut into 1-inch pieces1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)2 teaspoons minced fresh thyme leaves or ¾ teaspoon dried2 tablespoons unbleached all-purpose flour 1 tablespoon tomato paste ½ cup dry white wine 3 cups vegetable broth 2 ½ cups water 8 ounces red potatoes (about 2 medium), scrubbed and cut into 1-inch pieces2 parsnips, peeled and cut into 1-inch pieces8 ounces celery root, peeled and cut into 1-inch pieces2 bay leaves 1 medium zucchini (about 8 ounces), halved lengthwise, seeded, and cut into ½-inch pieces¼ cup minced fresh parsley leaves 1 tablespoon juice from 1 lemon
Before You Begin
Kale greens or curly-leaf spinach, stemmed and sliced 1/2 inch thick, can be substituted for the chard leaves (omit the stems); the kale may require up to 5 minutes of additional simmering time in step 5 to become tender.
Instructions
- Heat 1 tablespoon of the oil in a large Dutch oven over medium heat until shimmering. Add the mushrooms and 1/4 teaspoon salt, cover, and cook until the mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes.
- Stir in the remaining 1 tablespoon oil, chard stems, onions, celery, carrot, and bell pepper and cook until the vegetables are well browned, 7 to 10 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook for 1 minute. Stir in the wine, scraping up the browned bits, and cook until nearly evaporated, about 1 minute.
- Stir in the broth, water, potatoes, parsnips, celery root, and bay leaves and bring to a boil. Reduce to a gentle simmer, cover the pot partially (leaving about 1 inch of the pot open), and cook until the stew is thickened and the vegetables are tender, about 1 hour.
- Stir in the zucchini and chard leaves and continue to simmer until they are just tender, 5 to 10 minutes. Off the heat, remove and discard the bay leaves and stir in the parsley and lemon juice. Season with salt and pepper to taste and serve.
Yield
Serves 6 to 8Ingredients
2 tablespoons vegetable oil
1 pound white mushrooms, wiped clean, trimmed, and sliced thin
Salt and ground black pepper
½ large bunch Swiss chard (about 8 ounces), stems and leaves separated, stems chopped fine, and leaves sliced ½ inch thick
2 medium onions, minced
1 celery rib, cut into ½-inch pieces
1 carrot, peeled and cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 teaspoons minced fresh thyme leaves or ¾ teaspoon dried
2 tablespoons unbleached all-purpose flour
1 tablespoon tomato paste
½ cup dry white wine
3 cups vegetable broth
2 ½ cups water
8 ounces red potatoes (about 2 medium), scrubbed and 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 medium zucchini (about 8 ounces), halved lengthwise, seeded, and cut into ½-inch pieces
¼ cup minced fresh parsley leaves
1 tablespoon juice from 1 lemon
Ingredients
2 tablespoons vegetable oil
1 pound white mushrooms, wiped clean, trimmed, and sliced thin
Salt and ground black pepper
½ large bunch Swiss chard (about 8 ounces), stems and leaves separated, stems chopped fine, and leaves sliced ½ inch thick
2 medium onions, minced
1 celery rib, cut into ½-inch pieces
1 carrot, peeled and cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 teaspoons minced fresh thyme leaves or ¾ teaspoon dried
2 tablespoons unbleached all-purpose flour
1 tablespoon tomato paste
½ cup dry white wine
3 cups vegetable broth
2 ½ cups water
8 ounces red potatoes (about 2 medium), scrubbed and 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 medium zucchini (about 8 ounces), halved lengthwise, seeded, and cut into ½-inch pieces
¼ cup minced fresh parsley leaves
1 tablespoon juice from 1 lemon
Ingredients
2 tablespoons vegetable oil
1 pound white mushrooms, wiped clean, trimmed, and sliced thin
Salt and ground black pepper
½ large bunch Swiss chard (about 8 ounces), stems and leaves separated, stems chopped fine, and leaves sliced ½ inch thick
2 medium onions, minced
1 celery rib, cut into ½-inch pieces
1 carrot, peeled and cut into 1-inch pieces
1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
2 teaspoons minced fresh thyme leaves or ¾ teaspoon dried
2 tablespoons unbleached all-purpose flour
1 tablespoon tomato paste
½ cup dry white wine
3 cups vegetable broth
2 ½ cups water
8 ounces red potatoes (about 2 medium), scrubbed and 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 medium zucchini (about 8 ounces), halved lengthwise, seeded, and cut into ½-inch pieces
¼ cup minced fresh parsley leaves
1 tablespoon juice from 1 lemon
Why This Recipe Works
To get a great flavor base for our 10-Vegetable Stew recipe, we sautéed a number of aromatics until they were well browned, then deglazed the pot with wine. A variety of root vegetables provided our stew with an earthy flavor and thickened texture. The size we cut the vegetables into proved key—too small, and they disappeared into the stew; too large, and they didn’t cook through. Swiss chard provided contrast, but we had to add the stems and leaves at different times. For our stew’s meatiness (without using meat), we browned white button mushrooms. Finally, summery zucchini and a splash of lemon juice perked up the flavors of our 10-Vegetable Stew.
Before You Begin
Kale greens or curly-leaf spinach, stemmed and sliced 1/2 inch thick, can be substituted for the chard leaves (omit the stems); the kale may require up to 5 minutes of additional simmering time in step 5 to become tender.
Instructions
- Heat 1 tablespoon of the oil in a large Dutch oven over medium heat until shimmering. Add the mushrooms and 1/4 teaspoon salt, cover, and cook until the mushrooms have released their liquid, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes.
- Stir in the remaining 1 tablespoon oil, chard stems, onions, celery, carrot, and bell pepper and cook until the vegetables are well browned, 7 to 10 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook for 1 minute. Stir in the wine, scraping up the browned bits, and cook until nearly evaporated, about 1 minute.
- Stir in the broth, water, potatoes, parsnips, celery root, and bay leaves and bring to a boil. Reduce to a gentle simmer, cover the pot partially (leaving about 1 inch of the pot open), and cook until the stew is thickened and the vegetables are tender, about 1 hour.
- Stir in the zucchini and chard leaves and continue to simmer until they are just tender, 5 to 10 minutes. Off the heat, remove and discard the bay leaves and stir in the parsley and lemon juice. Season with salt and pepper to taste and serve.
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