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Vegetable stew

Vegetable Stew


The ultimate comfort food, this fall vegetable stew is made with loads of veg and delicious broth with herbs and spices. It’s thick, hearty and is vegan and gluten-free friendly.

Wine Pairing: Erath Pinot Noir


4 tablespoon olive oil
1 large onion, diced
2 tsp salt & pepper
8 cloves garlic, roughly sliced
4 oz mushrooms
4 medium carrots, sliced thick
4 celery stalks, sliced
8-10 baby potatoes, diced into cubes
1 sweet potato, diced into cubes
2 tablespoon good quality ketchup
2 tablespoons tomato paste
4 tablespoon soy sauce or Tamari
1 tablespoon cocoa powder (secret ingredient!)
2 teaspoon dried thyme
3 bay leaves
dried rosemary twig, de-stemmed
2 teaspoon paprika powder
2 teaspoon dried basil
48 oz vegetable stock
A pinch of dried red pepper flakes or chilli (optional)

Finishing & Serving:
6 tablespoon tapioca flour or other fine flour or starch
4–6 tablespoons water


Preheat a large stew pot over medium heat.

Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times.

Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft.

Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Add the tapioca flour mixed in extra water, as a thickener and simmer for 10 more minutes.

Serve with a squeeze of lemon zest, fresh herbs, and bread for dipping!