Summer Vegetable Stew Recipe
“`html
If you’re craving a comforting dish that’s bursting with sunshine and freshness, this Summer Vegetable Stew Recipe is exactly what you need. It blends tender potatoes, sweet corn, juicy tomatoes, and vibrant zucchini into a creamy, hearty stew that feels like a warm hug on a cozy evening. Whether you’re cooking for a family dinner or meal prepping for the week, this stew brings out the best of the season’s vegetables in a way that’s both nourishing and utterly delicious.
Ingredients You’ll Need
Simple ingredients are the secret to this Summer Vegetable Stew Recipe’s rich and satisfying flavor. Each component plays an essential role in building layers of taste, texture, and color that make the stew such a delight.
- 2 tablespoons butter: Adds a silky base and rich flavor to perfectly sautéed aromatics.
- 1 medium onion, diced: Provides sweetness and depth when softened.
- 2 cloves garlic, minced: Essential for that warm, savory undertone that wakes up the palate.
- 2 cups diced potatoes: These bring a creamy, hearty texture that makes the stew feel substantial.
- 2 cups diced carrots: Adds subtle sweetness and vibrant orange color.
- 4 cups chicken or vegetable broth: The flavorful foundation that ties all the ingredients together.
- 2 cups diced zucchini: Brings a fresh, slightly crunchy component with a mild taste.
- 1 (14.5 oz) can diced tomatoes: Adds bright acidity and juicy bursts throughout the stew.
- 1 (14.5 oz) can corn, undrained: Sweetness and texture in every spoonful, plus a pop of yellow.
- 1/2 teaspoon rubbed sage: Introduces earthy warmth for subtle herbal complexity.
- 1/2 teaspoon all-purpose seasoning: Rounds out the flavors with a gentle mix of spices.
- 1 (12 oz) can evaporated milk: Creamy richness that transforms the stew into a luscious comfort food.
- 2 tablespoons cornstarch: The secret to a perfectly thickened, velvety stew.
- Salt and pepper, to taste: Must-haves to enhance all the natural flavors.
- Optional: 2 cups diced cooked chicken or other protein: For a heartier stew that satisfies meat lovers too.
- Parmesan cheese, for topping: Adds a salty, nutty finish that elevates every bowl.
How to Make Summer Vegetable Stew Recipe
Step 1: Sauté the Aromatics
Start by melting the butter in a large pot over medium heat. Toss in the diced onion and minced garlic, cooking until they become soft and fragrant. This step lays down a flavorful base that will infuse the entire stew with warmth and sweetness.
Step 2: Add the Root Vegetables
Next, add the diced potatoes and carrots. These sturdy vegetables need a few minutes to begin softening, so let them cook for about five minutes while stirring occasionally. This builds texture and helps develop those lovely flavors.
Step 3: Pour in the Broth and Simmer
Pour in your choice of chicken or vegetable broth and bring the mixture to a gentle boil. Then lower the heat and let it simmer for 15 minutes. This simmering breathes life into the stew and starts tenderizing the potatoes and carrots beautifully.
Step 4: Incorporate the Summer Vegetables and Seasonings
Now, stir in the diced zucchini, canned tomatoes with their juice, corn with the liquid, rubbed sage, and all-purpose seasoning. If you’re including protein like diced cooked chicken, add it in now. This combination of ingredients infuses the stew with vibrant hues and a symphony of fresh flavors.
Step 5: Cook Until Tender
Bring the stew back up to a low boil and let it cook for an additional 10 to 15 minutes until every vegetable is tender and perfectly cooked through. This step ensures your stew has the ideal melding of textures — tender but not mushy.
Step 6: Add Evaporated Milk
Reserve 2 to 3 tablespoons of evaporated milk for thickening later, then pour the rest into the pot. Stir it in thoroughly to give the stew a luxurious creamy texture that lifts the dish into comfort food heaven.
Step 7: Thicken with Cornstarch Mixture
Mix the reserved evaporated milk with cornstarch in a small bowl until smooth. Slowly stir this mixture into the simmering stew. This will give the stew a luscious thickness without weighing it down.
Step 8: Final Simmer and Seasoning
Allow the stew to simmer for another 10 minutes, stirring occasionally until it thickens just right. Finish by seasoning with salt and pepper to taste — this last step ensures every bite bursts with balanced flavor.
Step 9: Serve and Enjoy
Ladle your Summer Vegetable Stew Recipe into warm bowls and top with shredded Parmesan cheese and fresh diced tomatoes if you like. This final touch adds a delightful kick of flavor and a pretty presentation.
How to Serve Summer Vegetable Stew Recipe
Garnishes
A sprinkle of freshly shredded Parmesan cheese adds just the right salty contrast to the creamy stew. For a pop of color and freshness, diced fresh tomatoes or chopped herbs like parsley or basil make wonderful choices that brighten each serving.
Side Dishes
This stew is versatile enough to pair with crusty artisan bread for sopping up every last drop, or a simple green salad to add crunch and freshness to your meal. Garlic bread or warm dinner rolls also complement the creamy texture beautifully.
Creative Ways to Present
Serve the stew in rustic bowls or even hollowed-out bread bowls to impress your guests. For a fun twist, stack it alongside grain bowls with quinoa or couscous, allowing everyone to customize their bowls with more veggies or proteins.
Make Ahead and Storage
Storing Leftovers
After enjoying your stew, store any leftovers in an airtight container in the refrigerator. It will keep well for 3 to 4 days, and the flavors often deepen, making the next serving even more enjoyable.
Freezing
This Summer Vegetable Stew Recipe freezes beautifully, making it perfect for meal prep. Transfer cooled stew into freezer-safe containers or bags, leaving some headroom for expansion. It’ll stay fresh for up to 3 months, ready to warm you up on busy days.
Reheating
When ready to eat, thaw frozen stew overnight in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. You might want to add a splash of broth or water if it thickens too much during storage.
FAQs
Can I make this stew vegetarian?
Absolutely! Just use vegetable broth and skip the optional cooked chicken, or replace it with plant-based proteins like beans or tofu to keep it hearty and delicious.
What can I substitute for evaporated milk?
If you don’t have evaporated milk on hand, you can use regular milk or half-and-half for a creamy texture. For a dairy-free option, coconut milk or cashew cream works well too.
How do I ensure the vegetables don’t get mushy?
Keep an eye on cooking times and simmer gently. Adding the zucchini later in the process helps them stay tender but firm, avoiding an overly soft stew.
Can I add other vegetables to this recipe?
Yes! Feel free to mix in summer favorites like bell peppers, green beans, or even peas to suit your taste and incorporate more texture and color.
Is this stew gluten-free?
Yes, this recipe is naturally gluten-free, as long as you use gluten-free broth and seasonings. The thickening cornstarch is also gluten-free, making it a safe choice for those with gluten sensitivities.
Final Thoughts
If you want a dish that celebrates vibrant summer veggies in a way that’s cozy and satisfying, you have to try this Summer Vegetable Stew Recipe. It’s the perfect balance of creamy, savory, and fresh, guaranteed to become a family favorite. Once you make it, you’ll find yourself reaching for this recipe every time your soul craves a wholesome, hearty meal.
“`
Print
Summer Vegetable Stew Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
A hearty and comforting Summer Vegetable Stew packed with a medley of fresh vegetables, simmered in a savory broth, and enriched with evaporated milk for a creamy finish. Perfect for a wholesome family meal, this stew balances fresh summer produce with warm, satisfying flavors and can be easily customized with your choice of protein.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups diced carrots
Vegetables & Broth
- 4 cups chicken or vegetable broth
- 2 cups diced zucchini
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can corn, undrained
Seasonings & Thickener
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon all-purpose seasoning
- Salt and pepper, to taste
- 2 tablespoons cornstarch
- 1 (12 oz) can evaporated milk
Optional & Garnish
- 2 cups diced cooked chicken or other protein (optional)
- Parmesan cheese, for topping
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent, about 3-5 minutes.
- Cook Root Vegetables: Add diced potatoes and carrots to the pot. Cook for about 5 minutes, stirring occasionally to allow the vegetables to begin softening without browning.
- Add Broth and Simmer: Pour in the chicken or vegetable broth and bring to a boil. Once boiling, reduce heat and simmer for 15 minutes until the vegetables start to become tender.
- Add Remaining Vegetables and Protein: Stir in diced zucchini, canned diced tomatoes with juice, corn with liquid, rubbed sage, all-purpose seasoning, and optional cooked protein for added heartiness. Mix well.
- Simmer to Tenderize: Return the stew to a gentle boil and cook for an additional 10 to 15 minutes until all vegetables are tender and flavors meld together.
- Incorporate Evaporated Milk: Reserve 2 to 3 tablespoons of evaporated milk in a small bowl. Pour the remaining evaporated milk into the stew and stir thoroughly to combine creaminess throughout.
- Prepare Thickening Slurry: Mix the reserved evaporated milk with cornstarch until smooth to create a slurry. Stir this mixture into the stew to help thicken it.
- Final Simmer and Seasoning: Simmer the stew for another 10 minutes, stirring occasionally until slightly thickened. Season with salt and pepper to taste.
- Serve: Ladle the hot stew into bowls and top with shredded Parmesan cheese and fresh diced tomatoes if desired for an extra burst of fresh flavor.
Notes
- You can substitute evaporated milk with half-and-half or heavy cream for a richer stew.
- For a vegetarian version, use vegetable broth and omit any optional protein.
- Add fresh herbs like parsley or basil as garnish to enhance freshness.
- The stew can be refrigerated for up to 3 days and reheated gently on the stove.
- Adjust the seasoning towards the end to your preference, especially salt and pepper.
- For gluten-free, ensure the all-purpose seasoning and broth are certified gluten-free.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
