21 of the Best Real Simple Vegetable Stew Ever

14. Summer Vegetable Stew

Ingredients

• 6 oz Oyster Mushrooms
• 3 cloves Garlic
• 1 bunch Tarragon
• 1 ear Corn
• 1 bunch Fresh Cranberry Beans
• 1 Yellow Onion
• ½ bunch Rainbow Chard
• ¼ lb Okra
• 3 Tbsps Vegetable Demi-Glace
• 1 Tbsp Sherry Vinegar

Instructions

1. Prepare the ingredients: Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Peel and mince the garlic. Pick the tarragon leaves off the stems; discard the stems and finely chop the leaves. Peel off and discard the husks and silks of the corn. Cut the kernels of the cob; discard the cob. Shell the cranberry beans; discard the shells. Peel and small dice the onion. Separate the chard leaves from the stems; finely chop the stems and roughly chop the leaves. Cut off and discard the okra stems; cut the okra into ½-inch pieces on an angle.
2. Start the stew: In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the garlic, onion and chard stems; season with salt and pepper. Cook, stirring frequently, 2 to 4 minutes, or until fragrant and softened. Stir in the cranberry beans, vegetable demi-glace and 2 cups of water; season with salt and pepper. Increase the heat to medium-high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, 24 to 26 minutes, or until the beans are tender.
3. Cook the mushrooms: While the stew simmers, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 2 to 4 minutes, or until browned and crispy;season with salt and pepper to taste. Transfer the cooked mushrooms to a paper towel-lined plate. Set aside as you continue cooking.
4. Finish the stew: Stir the chard leaves and okra into the stew and season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until the leaves have wilted and the okra is tender. Remove from heat and season with salt and pepper to taste.
5. Dress the corn & mushrooms: While the stew continues to cook, in a medium bowl, combine the cooked mushrooms, corn and tarragon; season with salt and pepper to taste. Stir in a drizzle of olive oil and as much of the sherry vinegar as you’d like (you may have extra vinegar).
6. Plate your dish: Divide the stew between 2 dishes. Top with the corn and mushroom salad. Enjoy!

Recipe Source