A rich, slow-cooked stew is the kind of meal that warms you from the inside out. Whether you’re sharing it with friends or enjoying a quiet dinner, there’s something timeless about a pot simmering away, filling your kitchen with the aromas of herbs, vegetables, and tender, savory chunks.

For Lykkers looking for a dish that’s as satisfying as it is simple, this guide walks you through a stew that’s both classic and customizable.

Part 1: How to Make a Savory Vegetable and Protein Stew

Stews are all about building flavor, one step at a time. You’re not rushing here—you’re layering, simmering, tasting. This version uses a plant-based protein or poultry option, but you can easily adapt it to suit your preference.

The Ingredients You’ll Need

(Serves 4)

Olive oil – 30g

Onion – 1 large (120g), chopped

Garlic – 2 cloves, minced

Carrots – 2 medium (150g), sliced

Celery – 2 stalks (100g), sliced

Mushrooms – 150g, halved

Plant-based protein or poultry chunks – 400g

Tomato paste – 30g

Flour – 15g

Vegetable stock – 800g

Bay leaf – 1

Fresh thyme – 3 sprigs or 1 tsp dried

Soy sauce – 10g (for depth)

Salt – 2g

Black pepper – to taste

Potatoes – 300g, peeled and cubed

Green peas – 80g (frozen or fresh)

Step-by-Step Process

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Once hot, you’ll add the chopped onion and let it cook for about 5 minutes until soft and slightly golden. Then stir in the garlic and cook for another minute—you’ll smell it come to life right away.

Step 2: Add the Veggies and Protein

Now, you’ll add the carrots, celery, and mushrooms. Let them cook down for about 7 minutes. Stir in your plant-based protein or poultry chunks and give everything a good mix. You’re aiming for a light sear before the stew simmers.

Step 3: Build the Base

Next, add the tomato paste and flour. You’ll stir until everything’s coated—this step helps thicken the stew later. Slowly pour in the vegetable stock while stirring so no lumps form. Then drop in the bay leaf, thyme, soy sauce, salt, and pepper.

Step 4: Add the Potatoes and Simmer

Bring the stew to a gentle boil, then lower the heat to a simmer. Add in the cubed potatoes and partially cover the pot. Let it simmer for about 40 minutes, stirring occasionally. You want the veggies tender and the flavors melded together.

Step 5: Final Touches

When the potatoes are soft, stir in the green peas. Let everything simmer for another 5 minutes. Taste and adjust salt or pepper if needed. Remove the bay leaf and thyme stems before serving.

Step 6: Serve and Enjoy

Ladle the stew into bowls and serve with crusty bread, cooked grains, or a fresh side salad. It’s cozy, rich, and full of flavor.

Part 2: Why Stews Are Always a Good Idea

A Dish That Adapts to You

Stew isn’t just one recipe—it’s a style of cooking that lets you work with what you have. You can change the vegetables, swap the herbs, or stir in greens like kale or spinach at the end. It always welcomes your twist.

Make It Ahead and Make It Better

Stews taste even better the next day. Let it cool, refrigerate overnight, and reheat slowly. The flavors deepen and meld in the best way.

Freezer-Friendly and Flexible

You can freeze leftovers for up to a month. Just cool completely, portion it out, and thaw gently when needed. It’s perfect for future cozy nights.

Pairing Ideas

Serve your stew with sourdough, polenta, brown rice, or even noodles. It’s a full meal, but one that’s happy to be shared with whatever’s on hand.

Little Extras

Add a spoonful of plain yogurt or chopped parsley just before serving. Or stir in a touch of lemon juice for brightness.

A slow-cooked stew is one of life’s great food comforts—simple to make, deeply satisfying, and endlessly adaptable. With just a few fresh ingredients and a bit of patience, you can turn your kitchen into a space filled with warmth and flavor. So Lykkers, let it simmer, ladle it up, and enjoy every hearty spoonful. Ready to try a lentil or mushroom version next? Let’s stew on it together.