Flemish Giant Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty, slow-cooked stew inspired by the 'Flemish Giants' tradition, packed with seasonal vegetables and earthy flavors. This belgian-inspired vegan ready in about 60 minutes pairs medium, diced Carrots, stalks, sliced Celery, large, finely chopped Onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Ingredients

• 3 medium, diced Carrots
• 2 stalks, sliced Celery
• 2 large, finely chopped Onions
• 4 medium, cubed Potatoes
• 4 medium, chopped Tomatoes
• 2 Bay leaves
• 1 tbsp, fresh or 1/2 tsp dried Thyme
• 4 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 2 chopped onions and sauté for 5 minutes until softened and translucent. Add 2 sliced celery stalks and 3 diced carrots, cooking for 3 minutes until fragrant. Stir in 4 cubed potatoes and 4 chopped tomatoes, mixing well.
2. Step 2: Pour in 4 cups vegetable broth, add 2 bay leaves, 1 tbsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally, until vegetables are tender.
3. Step 3: Remove bay leaves. Use a potato masher to crush some potatoes for a chunkier texture, or blend until smooth for a creamy consistency. Adjust seasoning with additional salt and pepper. Serve hot, garnished with fresh thyme.