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Camp Recipe: Vegetable Stew

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Rich, savory, and delicious, this vegetable stew is a great vegan alternative to try out this fall.

As the weather starts to cool down, making a big pot of stew can be a great way to warm yourself back up. It’s also a great way to use up an assortment of leftover ingredients that you might have floating around. A couple of extra potatoes? A stick of celery? Some carrots? You’ve almost got everything you need to make stew!

Vegetables in dutch oven for beefless stew

What we love about this recipe is that you can get a rich, savory flavor using a lineup of entirely vegan ingredients. Without a lot of perishable ingredients to worry about, you can save this meal for the end of your trip. Pairing old-world flavors like red wine, thyme, and bay leaf with a kick of liquid aminos or soy sauce, this stew produces an unexpectedly deep and complex flavor profile.

While we cooked this meal in a Dutch oven because we like the heat retention properties of the cast iron, it isn’t strictly necessary. If cooking over a camp stove, then any large pot with a lid will do. Of course, if you want to cook over the campfire then a cast-iron Dutch oven is the only way to go.

So if you’re in need of a cool-weather stew this fall, look no further than this vegetable stew.

Dutch Oven Vegetable Stew

Makes 2-3 servings (30 minutes of preparation)

Vegetable stew plated with a side of bread

Ingredients

  • 2 tablespoons oil
  • 8 oz mushrooms, halved or quartered
  • 1 teaspoon salt
  • 1 small onion, chopped
  • 2 large carrot, sliced
  • 1 celery stick, sliced
  • 8-10 baby potatoes, cubed
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons flour
  • 1/2 cup red wine
  • 1 tablespoon liquid aminos or soy sauce
  • 2 cups vegetable stock
  • 1 teaspoon thyme
  • 1 bay leaf

Directions

Heat 1 tablespoon oil in a large pot. Add the mushrooms and saute until browned, about 5 minutes. Add the salt, onion, carrot, celery, and potatoes and saute 2-3 minutes. Add garlic and tomato paste and saute 1 minute more before adding the flour. Stir to coat the vegetables in the flour, then add the red wine and liquid aminos or soy sauce.

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 seasoning and divide among bowls. Enjoy!

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