This Week’s Recipe: Dutch Oven Vegetable Stew

This Week’s Recipe from Fresh Off The Grid: Dutch Oven Vegetable Stew

Veggie Stew

Source: Fresh Off The Grid

Prep time is about 5 minutes and takes about 25 minutes to cook! It’s that easy!


  • 4qt Dutch Oven


  • 2 tablespoons oil
  • 8 oz mushroomshalved or quartered
  • 1 teaspoon salt
  • 1 small onionchopped
  • 2 large carrotssliced
  • 1 celery sticksliced
  • 8-10 baby potatoescubed
  • 2 cloves garlicminced
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 1/2 cup red wine
  • 1 tablespoon liquid aminosor soy sauce
  • 2 cups vegetable stock
  • 1 teaspoon thyme
  • 1 bay leaf


  1. Heat 1 tablespoon oil in a large pot. Add the mushrooms and saute until browned, about 5 minutes. Add the onion, carrot, celery, potatoes, and salt and saute 2-3 minutes. Add garlic and tomato paste and saute 1 minute more.
  2. Adding the flour. Stir to coat the vegetables in the flour, then add the red wine and liquid aminos or soy sauce.
  3. Simmer until the red wine has almost entirely evaporated. Add vegetable stock, thyme, and bay leaf. Cover and simmer for 10 minutes, then uncover to let the stew thicken a bit, about 10 minutes. Once the vegetables are tender, check the seasoning and divide among bowls. Enjoy!


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