Hearty, Herby Stew Two Ways (Meat or Vegetarian)

(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 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)

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