Fall Vegetable Stew

I can’t think of a better fall evening pairing than a warm cozy bowl of vegetable stew and a glass of red wine. This recipe was created in a paid partnership with Erath Wines .

The ultimate comfort food, this fall vegetable stew is made with loads of veg and delicious broth with herbs and spices. It’s thick, hearty and is vegan and gluten-free friendly.

Pour yourself a glass of Erath Wine as you cook and dine, I enjoyed their 2020 Oregon Pinot Noir. Erath wines are an expression of the land that the winery has cultivated for more than 40 years, longer than any other winery in the Dundee Hills of Oregon. The red, iron-rich Jory soils, combined with the gentle breezes and warming sunshine of a marine climate, have bestowed upon Dundee a terroir of note. It has given rise to the handcrafting phenomenon, and the art of Pinot!

Wine glass poured and ready for stew cookin’ time!

Let’s cook up hearty veggie stew!

All chopped and ready to cook and simmer!

Fall Vegetable Stew


• 4 tablespoon olive oil

• 1 large onion, diced

• 2 tsp salt & pepper

• 8 cloves garlic, roughly sliced

• 4 oz mushrooms

• 4 medium carrots, sliced thick

• 4 celery stalks, sliced

• 8-10 baby potatoes, diced into cubes

• 1 sweet potato, diced into cubes

• 2 tablespoon good quality ketchup

• 2 tablespoons tomato paste

• 4 tablespoon soy sauce or Tamari

•1 tablespoon cocoa powder (secret ingredient!)

• 2 teaspoon dried thyme

• 3 bay leaves

• dried rosemary twig, de-stemmed

• 2 teaspoon paprika powder

• 2 teaspoon dried basil

• 48 oz vegetable stock

• A pinch of dried red pepper flakes or chili (optional)

Finishing & serving:

• 6 tablespoon tapioca flour or other fine flour or starch

• 4–6 tablespoons water

• Zest of 2 lemon


•Preheat a large stew pot over medium heat.

•Add the olive oil, onions and salt and cook for 2-3 minutes, stirring a few times.

•Add the rest of the ingredients and stir through. Pop the lid on top and cook over medium heat for 40-45 minutes until potatoes are nice and soft.

•Stir a few times and check the heat, it should not be boiling but rather simmering or bubbling away. Add the tapioca flour mixed in extra water, as a thickener and simmer for 10 more minutes.

•Serve with a squeeze of lemon zest, fresh herbs and bread for dipping!

Simmer to perfection!
A perfect pairing!

This hearty veggie stew pairs so nicely with Erath Wine Pinot Noir, you’ll be able to Shop Erath wine here!

Cheers to beautiful autumn color and cozy bowls of stew!

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