Vegetable Stew Recipe

Name: Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 large yellow onion, diced into 1/4-inch cubes; 3 medium cloves garlic, smashed, peeled and coarsely chopped; 2 medium bunches Swiss chard (about 1 3/4 pounds), washed well, the leaves separated from the stems, the stems cut across in 1/4-inch slices and the leaves cut across in 1/4-inch-wide strips; 1 bay leaf; 1 large pinch ground allspice; 2 medium dried hot red peppers, crumbled; 1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups); 2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups); 1 pound okra, trimmed and cut across into 1/4-inch rounds; 1 tablespoon kosher salt, or to taste; 2 tablespoons plus 1/2 teaspoon lime juice or to taste; 4 1/2 cups white rice cooked in salted water

Servings: persons

2 tablespoons unsalted butter
1 large yellow onion, diced into 1/4-inch cubes
3 medium cloves garlic, smashed, peeled and coarsely chopped
2 medium bunches Swiss chard (about 1 3/4 pounds), washed well, the leaves separated from the stems, the stems cut across in 1/4-inch slices and the leaves cut across in 1/4-inch-wide strips
1 bay leaf
1 large pinch ground allspice
2 medium dried hot red peppers, crumbled
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups)
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 3 cups)
1 pound okra, trimmed and cut across into 1/4-inch rounds
1 tablespoon kosher salt, or to taste
2 tablespoons plus 1/2 teaspoon lime juice or to taste
4 1/2 cups white rice cooked in salted water

1
In a medium stockpot, melt the butter over medium-low heat.
2
Stir in the onion, and cook, stirring occasionally, for 5 minutes.
3
Stir in the garlic, and cook, stirring occasionally, for 3 minutes, or until the onion and garlic are translucent.
4
Stir in the Swiss chard stems and cook, stirring occasionally, for 3 minutes.
5
Add 3 cups water, the bay leaf, allspice and hot peppers.
6
Cover, and bring to a boil.
7
Stir in the squash and sweet potatoes.
8
Cover, and return to a boil.
9
Lower the heat, and simmer, covered, for 10 minutes.
10
Add the Swiss chard greens and the okra.
11
Cover, and return to a boil, pushing the greens and okra down into the liquid once in a while to aid the wilting.
12
Lower the heat slightly, cover the pot, and boil gently, stirring occasionally, for 10 minutes, or until the Swiss chard and the okra are cooked through.
13
There will be very little liquid left at the end, so be careful not to let it burn.
14
Season with salt and lime juice.
15
Serve over rice.

1091

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 large yellow onion, diced into 1/4-inch cubes, 3 medium cloves garlic, smashed, peeled and coarsely chopped, 2 medium bunches Swiss chard (about 1 3/4 pounds), washed well, the leaves separated from the stems, the stems cut across in 1/4-inch slices and the leaves cut across in 1/4-inch-wide strips, and more.

Yes, Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions