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Moderate Carb Hearty Vegetable Stew
As the winter months draw in, it's the perfect time to indulge in a Moderate-Carb vegetarian winter dinner that’s both filling and nutritious. This hearty vegetable stew is the ideal choice, packed with fresh vegetables, savory herbs, and rich flavors, all simmered into a delicious, warming stew. Plus, it's suitable for those following a Low-Carb or Moderate-Carb diet, making it a great option for your winter meal rotation.
What should you serve with this stew?
This vegetable stew is hearty on its own, but you can enhance it by pairing it with a side of roasted cauliflower, mashed cauliflower, or even a simple green salad for some extra crunch. For those looking for a more substantial meal, a slice of Low-Carb, Keto-Friendly bread or crackers can be a great way to scoop up the stew. These sides will complement the stew’s rich flavors while keeping the meal in line with a Low-Carb or Moderate-Carb diet.
How should you store leftovers from this recipe?
Allow the stew to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. When you're ready to enjoy it again, simply reheat it on the stove over low heat, stirring occasionally, until warmed through. You may need to add a little extra broth if it thickens during storage.
Net Carbs
10 g
Fiber
3.8 g
Total Carbs
14.5 g
Protein
4.3 g
Fats
4 g
102 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Extra virgin olive oil
1 tbsp
Onion
1 small
Garlic
4 clove
Mushrooms, raw
3.5 cup, sliced
Balsamic vinegar
1 tbsp
Tomato paste
2 tbsp
Worcestershire sauce, low sodium
1 tsp
Soy sauce, low sodium
0.5 tbsp
Celery
2 small - stalk - 5" long
Carrots, raw
1 small - 5 3/4" long or less
Radishes Raw
400 g
Rosemary, dried
1 tsp
Thyme, ground
1 tsp
Marjoram, dried
0.5 tsp
Salt
1 tsp
Black pepper, ground
0.5 tsp
Vegetable broth, bouillon or consomme
3 cup
Parsley
4 tbsp, chopped
Recipe Steps
steps 5
Step 1
Dice the onion and celery, mince the garlic cloves, slice the mushrooms, chop the carrot and parsley, and cut the radishes. In a large pot, heat the olive oil over medium-high heat. Add the chopped onion, minced garlic, and sliced mushrooms and sauté for about 5 minutes, stirring occasionally, until golden.Step 2
Stir in the balsamic vinegar, cooking for 1 minute, then add the tomato paste, Worcestershire sauce, and soy sauce. Mix well.Step 3
Add the chopped celery, carrots, radishes, rosemary, thyme, marjoram, salt, and black pepper. Stir everything to combine and coat with the tomato paste sauce.Step 4
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 20-25 minutes until the carrots are tender.Step 5
Remove from heat and garnish with fresh chopped parsley. Serve hot and enjoy this hearty, Keto-friendly stew!
