| Prep: 20 mins | Cook: 35 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 213 | 6g | 0.9g | 32.1g |
| sugars | fibre | protein | salt |
| 7.3g | 6.1g | 5.8g | 1.2g |
Why I Love Belgian Veggie Stew
As a lover of hearty and vegetable-rich dishes, I was drawn to this Belgian recipe called Veggie Stew. The rich flavors and comforting essence of this dish make it a favorite in my repertoire.
Portraying a Melting Pot of Flavors
The Veggie Stew carries a perfect blend of earthy root vegetables and aromatic herbs with a surprising ingredient – Belgian beer – mixed into the stew. This ingredient gives a certain depth and bitterness that complements the sweet and savory flavor from the other vegetables. Though my roots are in Seattle and Japan, I’ve found comfort in exploring cuisines from different corners of the world, and this dish is a testament to that culinary exploration.
The Inspiration behind the Dish
The inspiration for this dish came from Chef Jacques Pépin whose take on Belgian cuisine marries classical cooking techniques with a golden Belgian ale. Being brought up with a Japanese influence in my food, this is a step away from my usual sushi and seafood explorations, yet still reflects my love for hearty soups and stews.
This Veggie Stew shares similarities with traditional Japanese hot nabe dishes, such as yosenabe or ichijiku nabe. Much like those broths, this stew allows for an abundance of fresh vegetables and harmonious flavors. If you wanted to mix things up, it could even be combined with items like udon noodles or side dish pickles for a fusion of Belgian and Japanese cuisine, creating a unique cross-continental experience.
My Love for the Recipe Continues to Grow
While the Veggie Stew is a Belgian recipe, it holds a place dear in my heart due to its adaptability and the comfort it brings on cool, rainy Seattle days. Whether you’re a fan of Belgian cuisine, looking for a hearty vegetarian dish, or simply love trying out foreign flavors, this recipe certainly has a place in your gourmet book.
What You’ll Need
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1 medium leek, cleaned and sliced
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 medium bell pepper, chopped
- 1 pound potatoes, peeled and cubed
- 2 cups vegetable broth
- 1 cup Belgian style beer
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional)
- 2 tablespoons cold water (optional)
- Chopped fresh parsley for garnish
Method
Step One
In a large pot, heat the olive oil on medium heat. Once hot, add the chopped onions and let it sauté until they start to caramelise. This should take around five minutes. Now add the minced garlic and stir until it becomes aromatic.
Step Two
Next, add the leek, carrots, celery, and bell pepper to your pot. Stir all the vegetables together until they become tender. This should take roughly 10 minutes.
Step Three
Once all your vegetables are tender, add the cubed potatoes into the pot. Stir well to combine the potatoes with the other vegetables.
Step Four
Now it’s time to add your liquids and seasonings. Pour in the vegetable broth, Belgian style beer, and add your sugar, dried thyme, dried rosemary, and bay leaves. Sprinkle with salt and pepper to taste.
Step Five
Bring the contents of your pot to a boil. Then reduce the heat and let it simmer for at least 30 minutes, or until the potatoes are tender.
Step Six
If you prefer a thicker stew, mix the cornstarch with the cold water until it forms a paste. Then stir this paste into your stew and let it simmer for an additional 10 minutes. This step is optional and only recommended if you want a thicker consistency.
Step Seven
Remove your pot from the heat, discard the bay leaves, and serve your Veggie Stew warm. Garnish with the freshly chopped parsley before serving. Enjoy!
