Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Summer Vegetable Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 13 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Main Course, Soups & Stews
  • Method: Stovetop
  • Cuisine: American

Description

Summer Vegetable Stew is a hearty and wholesome dish packed with fresh summer vegetables such as zucchini, tomatoes, carrots, and potatoes. Enhanced with tender chicken, savory seasonings, and a creamy touch of evaporated milk, this stew offers a comforting and nutritious meal perfect for any occasion. The recipe highlights the bounty of summer produce and is easy to prepare on the stovetop, ideal for family dinners.

Ingredients

Vegetables

  • ½ cup diced onion
  • 2 tsp minced garlic
  • 2 cups diced potatoes
  • 2 cups diced carrots
  • 1 medium zucchini, diced (1-2 inch pieces)
  • 2 large tomatoes, peeled and diced (or 1 14-oz can diced tomatoes, not drained)
  • 14 oz can corn, not drained

Other Ingredients

  • 2 TBSP butter
  • 14 oz can chicken broth
  • ½ tsp rubbed sage
  • ½ tsp all-purpose seasoning
  • 12 oz can evaporated milk
  • 2 TBSP cornstarch
  • 1 cup diced cooked chicken (optional)
  • ½ cup Parmesan cheese, to top bowls

Instructions

  1. Prep the vegetables: Begin by preparing all the vegetables. Dice the onion and mince the garlic. Chop the potatoes into small cubes. Dice the carrots into roughly 1-inch pieces, cut the zucchini into larger 1-2 inch slices since they tend to soften quickly. Peel and dice the tomatoes if using fresh ones. If adding chicken, ensure the chicken is fully cooked and diced into bite-sized pieces.
  2. Sauté aromatics and root vegetables: In a large stockpot, heat the butter over medium heat. Add the onions, garlic, potatoes, and carrots. Cook for about 5 minutes, stirring frequently until the onions become translucent and the vegetables start to soften.
  3. Add broth and simmer: Pour in the chicken broth. Cover the pot and let it cook for 15 minutes, allowing the potatoes and carrots to soften thoroughly.
  4. Add remaining vegetables and chicken: Stir in the zucchini, diced tomatoes, corn with their juices, cooked chicken (if using), rubbed sage, and all-purpose seasoning. Continue cooking for another 10-15 minutes until the mixture is hot and just beginning to boil.
  5. Incorporate evaporated milk and thicken: Reduce the heat to low and add all but 2-3 tablespoons of the evaporated milk to the stew. In a small bowl, mix the remaining evaporated milk with the cornstarch until smooth, then stir this slurry into the pot. Let the stew simmer for an additional 10 minutes to thicken.
  6. Finalize and serve: Season the stew with salt and pepper to taste. Ladle the stew into bowls and top each serving with fresh diced cherry tomatoes and a sprinkle of shredded Parmesan cheese. Serve hot and enjoy this comforting summer dish.

Notes

  • You can omit the chicken to make this a vegetarian dish.
  • Use fresh summer vegetables for the best flavor during the peak season.
  • If you prefer a thicker stew, increase the cornstarch to 3 tablespoons.
  • To peel tomatoes easily, score an X on the bottom and blanch them in boiling water for 30 seconds before peeling.
  • This stew can be refrigerated for up to 3 days and reheated gently on the stovetop.

Find it online: https://meallora.com/summer-vegetable-stew-recipe/