Chunky Mushroom and Beetroot Stew with Rustic Bread

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian stew combining earthy mushrooms and sweet beetroot, simmered in a rich tomato broth and served with crusty rustic bread. This mediterranean-inspired vegetarian ready in about 50 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Add 12 oz quartered button mushrooms to the pot, cooking for 6-7 minutes until they release moisture and begin to brown at the edges.
  3. Step 3: Stir in 1 cup diced cooked beetroot, 14 oz canned diced tomatoes, and 2 cups vegetable broth. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 1/2 tsp smoked paprika. Bring to a simmer.
  4. Step 4: Reduce heat to low, cover, and let stew simmer gently for 25 minutes until thickened and flavors meld.
  5. Step 5: Stir in 2 tbsp chopped fresh parsley just before serving.
  6. Step 6: Toast 4 slices of rustic bread until golden and serve alongside the stew for dipping.

Frequently asked questions

How long does Chunky Mushroom and Beetroot Stew with Rustic Bread take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chunky Mushroom and Beetroot Stew with Rustic Bread?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Chunky Mushroom and Beetroot Stew with Rustic Bread?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chunky Mushroom and Beetroot Stew with Rustic Bread for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Chunky Mushroom and Beetroot Stew with Rustic Bread vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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