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Fall is Stew Time

Warm up with a steaming bowl of this hearty vegetable soup.

Dutch Oven Vegetable Stew (serves 2-3)

Recipe from


2 tablespoons oil

8 ounces mushrooms, halved or quartered

1 teaspoon salt

1 small onion, chopped

2 large carrots, slices

1 celery stick, slides

8-10 baby potatoes, cubes

2 cloves garlic, minced

1 tablespoon tomato paste

2 tablespoons flour

½ cup red wine

2 cups vegetable stock

1 tablespoon soy sauce

1 teaspoon thyme

1 bay leaf


Heat 1 tablespoon of oil in a large pot on your camp stove or RV stove. Add the mushrooms and sauté until browned, about 5 minutes.  Add salt, onion, carrots, celery, and potatoes. Sauté 2-3 minutes. Add the garlic and tomato paste and sauté 1 minute before adding the flour. Stir in the flour to coat the vegetables and then add the red wine and soy sauce. Simmer until the red wine is almost entirely evaporated. Add vegetable stock, thyme, and bay leaf. Cover and simmer for 10 minutes, then uncover and let the stew thicken, about 10 minutes. Check to make sure veggies are tender and then serve.

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