Lately it has been chilly and rainy where I live (the Bay Area version of winter weather). After being outside, I crave a warm and hearty dinner on these types of days. Veggie stew is perfect because it is warm, comforting, and relatively healthy.
This is perhaps the most simplistic type of stew and does not require a plethora of ingredients to make.
1 Purple Onion
1 Sweet Potato
3-4 Carrots (depending on size)
1 Stalk Celery
1 1/4 Cup frozen peas
1 Can Diced Tomatoes
1 teaspoon Olive Oil
2 Tablespoons Balsamic Vinegar
Few Sprinkles Red Pepper Flakes (optional)
1 teaspoon Italian Seasoning (I like Penzey’s Tuscan Sunset)
1 teaspoon chopped Rosemary (dried is fine too)
Salt to taste
1. Dice half the onion, the celery stalk, and one of the carrots. Heat a pan that is at least a few inches deep on medium-high heat. Add the oil and the diced onion, celery, and carrot mixture. Cook until softened and beginning to color.
2. While the mixture is cooking, chop the remaining onion into 1-inch pieces. Deglaze pan with the balsamic vinegar and a few Tablespoons water (you can use wine to deglaze if you have that), then add the rest of the onion. Cover and cook for a few minutes.
3. After the onion has softened a bit, add the diced tomatoes, about half cup water, Italian seasoning, red pepper flakes, and rosemary.
4. Chop carrots and sweet potato into about 1-inch pieces. Add to the pan, cover with lid, and reduce heat to medium-low. Let cook until veggies are done (I just test by piercing with a fork). This will probably take around 20-25 minutes, but make sure to stir a few times.
5. Once the veggies are cooked through, add the peas and salt and stir well. Let heat through for 2-3 minutes, then remove from heat and serve.
I included pictures of some steps to help follow the recipe. It is easy to make, but difficult to explain to people.
Hopefully you like this as much as I do! It’s really simple and the leftovers reheat well (I just keep them in a glass dish and reheat in the microwave). My husband likes to top this with grated Kerrygold Dubliner cheese, but I like it as it is.