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# Hearty, Herby Stew Two Ways (Meat or Vegetarian)
- URL: https://www.moderndruidmagazine.com/hearty-herby-stew-two-ways-meat-or-vegetarian/
- Published: 2026-09-22T23:30:00.000Z
- Updated: 2026-09-23T00:08:09.000Z
- Author: Morgana Brennan

(Recipe Adapted from Two Kooks In The Kitchen)

You can make this classic, hearty vegetable and herb stew on the stovetop or in a slow cooker, and can easily switch between a meat version or a rich vegetarian bean and mushroom base.

### Ingredients

**Base & Veggies:**

  - 2 tbsp olive oil (divided)
  - 1 medium yellow onion, diced
  - 3 cloves garlic, minced
  - 3 medium carrots, peeled and sliced
  - 2 stalks celery, chopped
  - 3 medium Yukon gold potatoes, diced

**The Protein Choice (Pick One):**

  - *Meat Option:* 1.5 to 2 lbs beef chuck roast, cut into 1-inch cubes + 1/4 cup all-purpose flour (for searing)
  - *Vegetarian Option:* 2 cans (15 oz each) cooked chickpeas or Borlotti beans + 8 oz cremini mushrooms, quartered

**Flavor & Liquid:**

  - 4 cups low-sodium broth ([Beef broth](https://twokooksinthekitchen.com/old-fashioned-beef-stew-recipe/?ref=moderndruidmagazine.com) for the meat version, or rich vegetable broth for the vegetarian version)
  - 1 can (14.5 oz) diced tomatoes
  - 1 tbsp tomato paste
  - 1 tbsp Worcestershire sauce (use a vegan/vegetarian brand for the meat-free version)
  - 1 tsp dried thyme
  - 1 tsp dried rosemary
  - 1 bay leaf
  - Salt and black pepper to taste

**Finish:**

  - 1 cup frozen peas
  - 2 tbsp cornstarch mixed with 2 tbsp cold water (optional, to thicken)

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## Instructions

### Stovetop Method (Dutch Oven)

- **Sear the Protein:** Heat 1 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. If using beef, toss cubes in flour, salt, and pepper, then brown on all sides (about 5 minutes). Remove beef. If using the vegetarian option, sear the mushrooms and beans for 4 minutes until golden, then remove.
- **Sauté Aromatics:** Add the remaining 1 tbsp of oil to the pot. Add onion, carrots, and celery; cook for 5 minutes until soft. Stir in garlic, tomato paste, thyme, and rosemary for 1 minute.
- **Simmer:** Pour in the broth and diced tomatoes, scraping up any browned bits from the bottom. Return your protein (beef or beans/mushrooms) to the pot along with the potatoes and bay leaf.
- **Cook:** Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours (until beef or potatoes are tender).
- **Thicken & Finish:** Stir in the frozen peas and cornstarch slurry. Simmer uncovered for 10 more minutes until thickened. Remove the bay leaf before serving.

### Crockpot (Slow Cooker) Method

1. **Prep & Brown (Recommended):** For best flavor, quickly brown your beef or mushrooms in a pan with 1 tbsp of olive oil first. (You can skip this and add raw ingredients directly if you are short on time).
2. **Combine:** Place all chopped vegetables, potatoes, your chosen protein, herbs, tomato paste, Worcestershire sauce, and broth into the slow cooker. Stir well.
3. **Cook:** Cover and cook on **LOW for 7 to 8 hours** or on **HIGH for 3 to 4 hours** until the potatoes and meat/beans are tender.
4. **Finish:** Stir in the frozen peas during the last 15 minutes of cooking until warm. Discard the bay leaf before serving