French Vegetable Stew with Red Wine and Thyme
A hearty vegetable stew simmered slowly with red wine and fresh thyme for deep flavor. This french-inspired vegetarian ready in about 70 minutes pairs carrots, diced, celery stalks, diced, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 large onion, chopped
- 3 cloves garlic cloves, minced
- 8 oz button mushrooms, sliced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups vegetable broth
- 3 fresh thyme sprigs
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 bay leaf
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 large chopped onion, 2 diced carrots, and 2 diced celery stalks, sautéing for 8 minutes until softened.
- Step 2: Add 3 minced garlic cloves and 8 oz sliced button mushrooms. Cook for 5 minutes until mushrooms release their juices and begin to brown.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes until fragrant and darkened.
- Step 4: Pour in 1 cup dry red wine, scraping any browned bits from the bottom, and simmer for 5 minutes to reduce slightly.
- Step 5: Add 2 cups vegetable broth, 3 fresh thyme sprigs, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 40 minutes.
- Step 6: Remove thyme sprigs and bay leaf. Adjust seasoning if needed and serve warm with crusty bread.
Frequently asked questions
How long does French Vegetable Stew with Red Wine and Thyme take to make?
Total time is about 70 minutes (15 min prep + 55 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 French Vegetable Stew with Red Wine and Thyme?
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 carrots, diced from drying out.
Can I substitute ingredients in French Vegetable Stew with Red Wine and Thyme?
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 French Vegetable Stew with Red Wine and Thyme 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 French Vegetable Stew with Red Wine and Thyme 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.
