Hearty Vegetable Stew with Rustic Bread -

Hearty Vegetable Stew with Rustic Bread

Experience the warmth and joy of home-cooked comfort with this Hearty Vegetable Stew paired perfectly with Rustic Bread. This nourishing meal is not just about satisfying hunger; it celebrates seasonal vegetables bursting with nutrients that support your health. Learn how to create a rich, flavorful stew and a crusty, homemade loaf that elevates any gathering. Perfect for chilly nights, this dish brings family and friends together for an unforgettable dining experience.

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Ingredients

For the Hearty Vegetable Stew:

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 carrots, sliced into rounds

2 stalks celery, chopped

1 bell pepper, diced (any color for a vibrant look)

1 zucchini, diced

1 cup mushrooms, sliced

2 medium potatoes, peeled and cubed

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14.5 oz) diced tomatoes (including juices)

4 cups vegetable broth

1 cup frozen peas

2 teaspoons dried thyme

1 teaspoon dried rosemary

Salt and pepper to taste

2 tablespoons fresh parsley, chopped (for garnish)

For the Rustic Bread:

3 cups all-purpose flour

1 teaspoon salt

1 packet (2 1/4 teaspoons) active dry yeast

1 teaspoon sugar

1 1/4 cups warm water (about 110°F)

1 tablespoon olive oil

Instructions

Prepare the Dough for Rustic Bread:

- In a small bowl, combine the sugar with warm water, stirring gently until dissolved. Sprinkle the active dry yeast on top and allow it to rest for 5-10 minutes, or until it becomes foamy and bubbly.

- In a large mixing bowl, whisk together the flour and salt. Create a well in the center and pour in the yeast mixture along with the olive oil. Mix until a shaggy dough begins to form.

- Transfer the dough onto a floured surface and knead for approximately 10 minutes, or until the dough is smooth and elastic. Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it has doubled in volume.

Make the Hearty Vegetable Stew:

- In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic, sautéing for about 5 minutes or until the onion is translucent and fragrant.

- Mix in the sliced carrots, chopped celery, and diced bell pepper. Cook for an additional 5-7 minutes until they begin to soften.

- Stir in the diced zucchini, sliced mushrooms, cubed potatoes, and green beans. Continue to cook for another 5 minutes to allow the vegetables to meld together.

- Pour in the diced tomatoes with their juices and the vegetable broth. Add in the dried thyme, rosemary, and seasoning with salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for about 30-40 minutes, or until all the vegetables are tender. Add the frozen peas during the last 5 minutes of cooking.

Bake the Rustic Bread:

- Preheat your oven to 375°F (190°C). Once the dough has finished rising, gently punch it down to release any air, and shape it into a round loaf.

- Place the shaped loaf onto a baking sheet lined with parchment paper. Lightly score the top of the dough with a sharp knife, making a few slashes to help it expand during baking.

- Bake the loaf in the preheated oven for 30-35 minutes, or until the crust turns a beautiful golden brown and the loaf sounds hollow when tapped on the bottom. Once done, transfer the bread to a wire rack to cool completely.

Serve:

- Serve generous portions of the hearty vegetable stew in warm bowls, garnishing each with a sprinkle of fresh parsley. Accompany the stew with thick slices of rustic bread for perfect dipping.

Prep Time, Total Time, Servings: 20 minutes | 1 hour 30 minutes | 4-6 servings