Vegetable Stew

Name: Vegetable Stew
Prep time: 15 min
Cook time: 25 min
Yield: 4 to 6 servings
Cuisine: Spanish Menu
Ingredients: Onion — 1 medium; Garlic — 6 cloves; Red Bell Pepper — 1; Green Bell Pepper — 1; Carrot — 1; Button Mushrooms — 200 g; Potatoes — 4 small; Extra Virgin Olive Oil — 90 ml; Sweet Smoked Paprika — 1 tsp; Dry Thyme — ½ tsp; Sherry Vinegar — 1 tbsp; Tomato Sauce — 125 g; Bay Leaves — 2; Sea Salt — To taste; Black Pepper — To taste; Baguette — 2 slices; Saffron Threads — ¼ tsp; Fresh Parsley — 2 tbsp

This heartwarming Spanish vegetable stew is a soul-warming dish packed with tender potatoes, earthy mushrooms, and a colourful medley of peppers and carrots simmered in a rich tomato base. The secret to its incredible depth of flavour is a traditional bread and garlic paste thickened with saffron, which elevates the hearty vegetables into a refined, rustic masterpiece that is perfectly balanced and easy to make.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 25 minutes

Servings: 4 to 6

Notes:

For the thickener, you can use a mortar and pestle as traditionally done, or a food processor/handheld blender to achieve the same smooth, paste-like consistency with the fried bread, garlic, saffron, and parsley.

The bread and garlic paste is a traditional Spanish technique that serves two purposes: it naturally thickens the stew to a luxurious consistency and adds a massive punch of savoury, aromatic depth.

Water is used here instead of broth to keep the natural, clean flavour of the fresh vegetables from being overpowered, but you can certainly substitute a quality vegetable stock if you prefer a richer base.

If you cannot find specific Spanish smoked paprika, you can use regular paprika, though you will lose the signature smoky depth that defines the authentic version of this classic stew.

This stew is a perfect, adaptable meal; feel free to swap in other seasonal vegetables you have in your fridge, as the flavourful base is robust enough to complement almost any combination.

Sauté Vegetables
Heat extra virgin olive oil in a stockpot and sauté the onion, garlic, red and green peppers, carrots, and mushrooms until they are lightly softened.

Develop Base
Stir in the sweet smoked paprika, thyme, and sherry vinegar, then add the tomato sauce and simmer for a few minutes until slightly thickened.

Simmer
Add the potato pieces, salt, pepper, and bay leaves, pour in enough water to just cover the ingredients, and simmer for 15 to 20 minutes until the potatoes are tender.

Prepare Thickener
Fry the baguette cubes and garlic cloves in olive oil until golden, then mash in a mortar with saffron threads, fresh parsley, and a pinch of salt to form a coarse paste.

Finalise and Serve
Stir the bread and garlic paste into the stew, cook for a final minute to integrate, then garnish with fresh parsley and serve warm.

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Ingredients

Vegetables

Onion	1 medium
Garlic	6 cloves
Red Bell Pepper	1
Green Bell Pepper	1
Carrot	1
Button Mushrooms	200 g
Potatoes	4 small

Sauce and Aromatics

Extra Virgin Olive Oil	90 ml
Sweet Smoked Paprika	1 tsp
Dry Thyme	½ tsp
Sherry Vinegar	1 tbsp
Tomato Sauce	125 g
Bay Leaves	2
Sea Salt	To taste
Black Pepper	To taste