Western Massachusetts Three-County Vegetable Stew
Hearty vegetable stew featuring seasonal produce from the Western Massachusetts region, simmered slowly to highlight local flavors. This american-inspired vegetarian ready in about 55 minutes pairs extra virgin olive oil, large, diced yellow onion, sliced thin celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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 tbsp extra virgin olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and sliced 1/4 inch thick carrots
- 2, sliced thin celery stalks
- 4 cloves, minced garlic cloves
- 2 medium, diced into 1/2-inch cubes russet potatoes
- 1 cup, trimmed and cut into 1-inch pieces green beans
- 14 oz can diced tomatoes (canned)
- 4 cups vegetable broth
- 2 bay leaves
- 1 tsp chopped fresh thyme
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large heavy pot over medium heat until shimmering. Add 1 large diced yellow onion, 3 sliced carrots, and 2 sliced celery stalks. Sauté for 7 minutes until softened and fragrant.
- Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until aromatic but not browned.
- Step 3: Add 2 diced medium russet potatoes, 1 cup trimmed green beans, and 14 oz canned diced tomatoes with their juices. Stir to combine.
- Step 4: Pour in 4 cups vegetable broth, add 2 bay leaves and 1 tsp chopped fresh thyme. Bring to a boil, then reduce heat to low and simmer, uncovered, for 30 minutes until vegetables are tender and stew thickens.
- Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, removing bay leaves before serving. Garnish with 2 tbsp chopped fresh parsley for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Western Massachusetts Three-County Vegetable Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Western Massachusetts Three-County Vegetable Stew?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Western Massachusetts Three-County Vegetable Stew?
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 Western Massachusetts Three-County Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Western Massachusetts Three-County Vegetable Stew?
American vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
