If you’re searching for a hearty yet light dish bursting with sunshine flavors, this Summer Vegetable Stew Recipe is exactly what your kitchen needs. Filled with the freshest seasonal vegetables like zucchini, carrots, and corn, it’s a celebration of summer’s bounty in every spoonful. Creamy, comforting, and deeply satisfying, this stew brings together simple ingredients to create a dish that feels both rustic and vibrant. Whether you’re cooking for a family dinner or a relaxed weekend lunch, this Summer Vegetable Stew Recipe will quickly become your go-to for warm, wholesome eating.
Ingredients You’ll Need
This Summer Vegetable Stew Recipe relies on straightforward, fresh ingredients that each add their own special touch—whether it’s a splash of color, a burst of sweetness, or a creamy finish. Every component works in harmony to build layers of flavor and texture without fuss.
- Butter: Provides a rich, silky base for sautéing and adds depth to the stew’s flavor.
- Onion: Adds sweetness and a subtle aromatic backdrop when softened.
- Garlic: Brings a warm, fragrant kick that elevates all the vegetables.
- Diced potatoes: Offer hearty, comforting texture and help thicken the stew as they cook.
- Diced carrots: Contribute natural sweetness and vibrant orange color.
- Chicken or vegetable broth: The flavorful liquid base that ties all ingredients together.
- Diced zucchini: Adds summer freshness and tender bite as the stew simmers.
- Diced tomatoes (canned): Infuse a tangy richness and boost juiciness.
- Corn (canned, undrained): Sweet kernels and their juice add texture and natural sweetness.
- Rubbed sage: Lends an earthy, slightly peppery note that enhances the vegetable medley.
- All-purpose seasoning: A subtle blend of spices to unify flavors.
- Evaporated milk: Creates a creamy, luscious finish without heaviness.
- Cornstarch: Helps thicken the stew for a satisfying stew-like consistency.
- Salt and pepper: Essential to balance and amplify all the flavors.
- Optional cooked protein (like diced chicken): Boosts heartiness for a more filling option.
- Parmesan cheese: Perfect for topping with a salty, nutty kick.
How to Make Summer Vegetable Stew Recipe
Step 1: Sauté Aromatics
Begin by melting butter in a large pot over medium heat—this base gives your stew a rich, silky start. Add diced onion and minced garlic, cooking them gently until they turn fragrant and translucent. This process unlocks their sweetness and aroma, laying down the flavor foundation.
Step 2: Cook Root Vegetables
Next, toss in the diced potatoes and carrots. Let them cook for about 5 minutes, stirring occasionally. This step softens the veggies slightly and allows their natural sugars to develop, making the stew taste even more comforting.
Step 3: Simmer with Broth
Pour in your choice of chicken or vegetable broth and bring everything to a boil. Then reduce the heat and let it simmer gently for 15 minutes until the potatoes and carrots start to get tender. This simmering also helps all the flavors mingle beautifully.
Step 4: Add Summer Veggies and Seasonings
Now it’s time to add diced zucchini, canned diced tomatoes with their juices, and corn (don’t drain those tender kernels!). Sprinkle in the rubbed sage and all-purpose seasoning. If you’re adding the optional cooked chicken or any other protein, mix it in now. Stir everything together well and bring the stew back to a gentle boil.
Step 5: Cook Until Tender
Let the stew cook for an additional 10 to 15 minutes on low heat. This step lets every vegetable soften perfectly while the seasoning deepens. The colors, textures, and aromas will truly make you excited to dig in.
Step 6: Add Creaminess with Evaporated Milk
Reserve a few tablespoons of the evaporated milk, then pour the remainder into the stew, stirring it through. This addition brings a creamy richness without overpowering the fresh vegetable flavors.
Step 7: Thicken the Stew
Mix the reserved evaporated milk with cornstarch until smooth, then stir this mixture into the pot. Simmer the stew for another 10 minutes, stirring occasionally, until it thickens to a hearty consistency. At this point, taste and season with salt and pepper as needed—this step is essential for a perfectly balanced stew.
Step 8: Serve and Enjoy
Now your Summer Vegetable Stew Recipe is ready to be enjoyed! Ladle it into bowls and garnish as you please for the best eating experience.
How to Serve Summer Vegetable Stew Recipe
Garnishes
Finishing your stew with a sprinkle of freshly shredded Parmesan cheese adds a lovely salty, nutty dimension that melts beautifully on top. For a burst of freshness, diced fresh tomatoes or a handful of chopped herbs like parsley or basil also work wonders and add color.
Side Dishes
This stew pairs wonderfully with crusty artisan bread, perfect for soaking up every last drop. Alternatively, a simple green salad with a light vinaigrette complements the rich stew without competing. For something heartier, warm garlic bread or buttery dinner rolls are fantastic options.
Creative Ways to Present
For a charming twist, serve the stew inside hollowed-out sourdough bread bowls—impressive and practical! Or ladle it over a bed of fluffy quinoa or rice for a wholesome, filling meal. You might also try topping it with a dollop of sour cream or Greek yogurt for added creaminess and tang.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover Summer Vegetable Stew Recipe into airtight containers. It keeps well in the refrigerator for up to 3 to 4 days, making it a perfect option for quick lunches or dinners throughout the week.
Freezing
This stew freezes beautifully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. It can be frozen for up to 3 months, so you always have a soothing summer veggie meal stocked and ready to enjoy later.
Reheating
Reheat the stew gently on the stovetop over low to medium heat, stirring occasionally until warmed through. If it thickens too much in the fridge or freezer, simply add a splash of broth or water to loosen the consistency. Microwaving covered in short bursts also works well for a quick meal.
FAQs
Can I make this Summer Vegetable Stew Recipe vegan?
Absolutely! Just swap the butter for olive oil, use vegetable broth, and skip the evaporated milk or replace it with a plant-based alternative like coconut milk or cashew cream. The stew will be just as delicious and satisfying.
Is it necessary to use evaporated milk?
Evaporated milk adds creaminess without heaviness, but if you prefer, you can substitute with regular milk, cream, or a dairy-free alternative. Just keep in mind that different milks may slightly change the stew’s texture and richness.
Can I add other vegetables to the stew?
Definitely! Feel free to customize this Summer Vegetable Stew Recipe by adding bell peppers, green beans, or peas for extra color and flavor. Just be sure to adjust cooking times if the veggies require more or less time to soften.
What protein options work best with this stew?
Besides diced cooked chicken, you can add cooked sausage, beans, or even tofu for a protein boost. Adding protein makes this stew a more complete meal, perfect for days when you need extra sustenance.
How thick should the stew be?
It should be hearty yet spoonable, not too watery. The cornstarch and evaporated milk blend should give it a slightly thickened, velvety texture that clings nicely to each vegetable piece. Adjust thickness with broth or cornstarch as you prefer.
Final Thoughts
This Summer Vegetable Stew Recipe is a true labor of love that captures the essence of fresh seasonal produce with every bite. It’s easy to make, flexible to customize, and wonderfully comforting whether enjoyed on a warm day or when craving some home-cooked goodness. I can’t wait for you to try it and make it your own favorite way to savor summer’s vegetables!
Print
Summer Vegetable Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Stew
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A hearty and comforting Summer Vegetable Stew featuring a medley of fresh vegetables simmered in flavorful broth, enriched with evaporated milk and thickened with cornstarch. Perfect for a nutritious, cozy meal, with optional protein additions for extra sustenance.
Ingredients
Vegetables and Aromatics
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups diced carrots
- 2 cups diced zucchini
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can corn, undrained
Liquids and Seasonings
- 4 cups chicken or vegetable broth
- 1/2 teaspoon rubbed sage
- 1/2 teaspoon all-purpose seasoning
- 1 (12 oz) can evaporated milk
- 2 tablespoons cornstarch
- Salt and pepper, to taste
Optional
- 2 cups diced cooked chicken or other protein
- Parmesan cheese, for topping
Instructions
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and minced garlic; sauté until fragrant and translucent, about 3-5 minutes.
- Cook Root Vegetables: Add diced potatoes and carrots to the pot; cook for about 5 minutes, stirring occasionally to prevent sticking.
- Simmer Base Vegetables: Pour in the chicken or vegetable broth, bring to a boil, then reduce heat and let simmer for 15 minutes until the potatoes and carrots begin to soften.
- Add Remaining Vegetables and Seasoning: Stir in diced zucchini, canned diced tomatoes with their juice, undrained corn, rubbed sage, all-purpose seasoning, and optional cooked protein to the pot.
- Cook Vegetables Together: Bring the stew back to a gentle boil, then lower the heat and cook an additional 10–15 minutes until all vegetables are tender.
- Add Evaporated Milk: Reserve 2 to 3 tablespoons of evaporated milk in a small bowl; pour the remaining evaporated milk into the stew and stir well to incorporate.
- Thicken Stew: Mix the reserved evaporated milk with cornstarch until smooth. Stir this slurry into the stew thoroughly.
- Final Simmer: Let the stew simmer for another 10 minutes, stirring occasionally, until it thickens slightly. Season with salt and pepper to taste.
- Serve: Ladle the stew into bowls and top with shredded Parmesan cheese and fresh diced tomatoes if desired for added flavor and texture.
Notes
- Use vegetable broth for a vegetarian version and omit the optional chicken.
- Adjust thickness by varying the amount of cornstarch slurry.
- Fresh herbs such as parsley or basil can be added at the end for extra freshness.
- Leftovers store well in the refrigerator for up to 3 days.
- For a gluten-free meal, ensure all seasonings and broth are labeled gluten-free.
