If you’re craving a comforting dish that perfectly showcases the best flavors of the warm months, this Summer Vegetable Stew Recipe is about to become your new favorite. Packed with vibrant, fresh vegetables and gently simmered to tender perfection, this stew combines hearty potatoes, sweet corn, and juicy zucchini in a luscious broth enriched with a touch of evaporated milk for creaminess. Whether you’re looking for a family-friendly dinner or a soothing bowl after a sunny day, this recipe hits all the right notes with its satisfying texture and burst of summery colors and flavors.

Summer Vegetable Stew Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Summer Vegetable Stew Recipe lies in its simplicity. Every ingredient is thoughtfully chosen to build layers of flavor, texture, and color — creating a dish that’s as nourishing as it is inviting.

Butter: Adds a silky richness and helps sauté the aromatics to bring out their sweetness.
Onion: Provides a savory base with subtle sweetness when cooked down.
Garlic: Infuses the stew with warm, fragrant notes that awaken the senses.
Potatoes: Give the stew heartiness and a creamy mouthfeel once softened.
Carrots: Offer natural sweetness and a bright pop of color that complements the other veggies.
Chicken or vegetable broth: The flavorful liquid that ties everything together.
Zucchini: Brings moisture and a tender bite that’s perfect for summer recipes.
Diced tomatoes (canned): Add acidity and depth with their rich tomato flavor.
Corn (canned, undrained): Sweetens the stew and provides a delightful texture contrast.
Rubbed sage: Adds a subtle herbal earthiness that elevates the flavor profile.
All-purpose seasoning: A balanced seasoning blend to enhance all the ingredients.
Evaporated milk: Lends a creamy texture without overpowering the vegetables.
Cornstarch: Creates a light thickening effect for a perfect stew consistency.
Salt and pepper: Essential for seasoning to taste.
Optional cooked chicken or protein: For a non-vegetarian boost that makes this dish even more filling.
Parmesan cheese (for topping): Adds a savory finish and lovely melted texture on top.

How to Make Summer Vegetable Stew Recipe

Step 1: Sauté Onions and Garlic

Start by melting the butter in a large pot over medium heat. Toss in the diced onion and minced garlic next, stirring occasionally until they turn fragrant and translucent. This foundational step releases those sweet, aromatic flavors that will carry throughout the stew.

Step 2: Add Potatoes and Carrots

Next, add your diced potatoes and carrots to the pot. Let them cook for about five minutes with occasional stirring, allowing the veggies to soften slightly and soak up the buttery, garlicky base. This builds a hearty foundation for your stew.

Step 3: Pour In Broth and Simmer

Pour the chicken or vegetable broth into the pot and bring the mixture to a boil. Then reduce the heat to low and let it simmer for about 15 minutes. This gentle cooking helps the potatoes and carrots start to tenderize, drawing out their natural flavors while melding them with the broth.

Step 4: Add Remaining Vegetables and Seasonings

Now it’s time to add the zucchini, diced tomatoes with their juice, canned corn with its liquid, rubbed sage, and all-purpose seasoning. If you’re including cooked chicken or another protein, stir it in here as well. Combine everything gently but thoroughly to distribute the flavors evenly throughout the pot.

Step 5: Cook Until Tender

Bring the stew back up to a gentle boil, then let it cook for an additional 10 to 15 minutes. This final simmer softens the zucchini and melds the ingredients together into one harmonious bite. You’ll notice the wonderful medley of colors and textures coming to life with every stir.

Step 6: Incorporate Evaporated Milk

Reserve a few tablespoons of the evaporated milk, then pour the remaining amount right into the stew. Stir well to add a velvety creaminess that rounds out the flavors without weighing the dish down.

Step 7: Thicken the Stew

Mix the reserved evaporated milk with cornstarch in a small bowl until smooth. Stir this slurry into the pot, and allow the stew to simmer another 10 minutes. This step ensures your stew achieves the perfect thickened texture — rich and satisfying yet still light.

Step 8: Season and Serve

Finally, season with salt and pepper to taste. Ladle the hot stew into bowls and top with freshly grated Parmesan cheese and optional diced tomatoes if you like, adding a sharp, savory touch right before serving. Now your Summer Vegetable Stew Recipe is ready to delight.

How to Serve Summer Vegetable Stew Recipe

Garnishes

A sprinkle of Parmesan cheese is a classic way to add a hint of salty richness that practically melts on contact. Fresh diced tomatoes or a scattering of chopped herbs like parsley or basil also bring a bright freshness and vibrant color to each serving. These little touches elevate the stew from cozy to delightful.

Side Dishes

This stew pairs beautifully with crusty bread to soak up the luscious broth, or a simple green salad for a refreshing contrast. You might also enjoy it alongside garlic mashed potatoes or buttery polenta for a more substantial meal. The possibilities to complement and round out your dinner are endless.

Creative Ways to Present

Impress your guests by serving the stew in hollowed-out bread bowls, making it both rustic and fun. Alternatively, ladle it over steaming brown rice or quinoa for a hearty grain bowl experience. For a casual picnic or potluck, keep it warm in a slow cooker and let everyone help themselves with crusty rolls on the side.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, allow the remaining stew to cool to room temperature, then store it in an airtight container in the refrigerator. It will keep wonderfully for 3 to 4 days, letting the flavors meld even deeper as it sits.

Freezing

This Summer Vegetable Stew Recipe freezes beautifully. Transfer cooled leftovers into freezer-safe containers or zip-top bags, leaving some room for expansion. You can freeze it for up to 3 months — perfect for a convenient, nourishing meal on busy nights.

Reheating

To reheat, thaw the stew overnight in the fridge if frozen, then gently warm it on the stove over medium heat. Stir occasionally to ensure it heats evenly and regains its smooth, slightly thickened texture. If it’s too thick, add a little water or broth until you hit your preferred consistency.

FAQs

Can I make this stew vegetarian or vegan?

Absolutely! Use vegetable broth instead of chicken broth, and skip the optional chicken protein. You can also substitute evaporated milk with your favorite plant-based milk, like oat or cashew milk. Just make sure it’s unsweetened and neutral in flavor for the best results.

What other vegetables can I add to this Summer Vegetable Stew Recipe?

Feel free to get creative by adding bell peppers, green beans, or fresh peas. Just remember to adjust cooking times based on the vegetable’s texture — softer veggies like peas go in near the end, while sturdier ones should simmer longer.

Is there a way to make this stew spicier?

Yes! Adding a pinch of red pepper flakes while sautéing the garlic and onions can give it a gentle heat. For more heat, try a splash of hot sauce or diced jalapeños, depending on your spice preference.

Can I prepare this stew in a slow cooker?

Definitely! Follow the initial sauté steps on the stove, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Add the evaporated milk and thickening mixture during the last 30 minutes for the best texture.

What is the best way to thicken the stew without cornstarch?

If you prefer not to use cornstarch, you can mash a few of the potatoes right in the pot to thicken the broth naturally. Alternatively, a small amount of flour mixed with a bit of cold water can achieve a similar thickening effect when stirred in gradually.

Final Thoughts

This Summer Vegetable Stew Recipe is a warm hug in a bowl that makes the most of seasonal vegetables while offering comfort and satisfaction that everyone will love. Whether you’re cooking for family, friends, or just yourself, it’s a versatile, easy-to-make dish that invites creativity and promises delicious results every time. I hope you enjoy making it as much as you’ll enjoy eating it!

Summer Vegetable Stew Recipe

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4.3 from 71 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Low Fat

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Description

This hearty Summer Vegetable Stew is a comforting blend of fresh summer vegetables simmered in a flavorful broth, enriched with evaporated milk for creaminess, and optionally enhanced with protein like chicken. Perfect for a wholesome family meal, this stew balances tender potatoes, carrots, zucchini, tomatoes, and corn with savory seasonings and a touch of Parmesan cheese for topping.

Ingredients

Scale

Main Ingredients

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
2 cups diced potatoes
2 cups diced carrots
4 cups chicken or vegetable broth
2 cups diced zucchini
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can corn, undrained
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 Ingredients

2 cups diced cooked chicken or other protein
Parmesan cheese, for topping

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Instructions

Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and translucent to build the stew’s base flavor.
Add Root Vegetables: Add the diced potatoes and carrots to the pot and cook for about 5 minutes, stirring occasionally to slightly soften and blend flavors.
Simmer Vegetables: Pour in the broth, bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes until the vegetables begin to soften.
Add Remaining Vegetables and Seasoning: Stir in the diced zucchini, canned diced tomatoes with their juice, corn with liquid, rubbed sage, all-purpose seasoning, and optional cooked protein such as chicken, ensuring everything is well combined.
Cook Until Tender: Bring the stew back to a gentle boil and cook for an additional 10 to 15 minutes until all vegetables are tender and flavors meld.
Add Evaporated Milk: Reserve 2 to 3 tablespoons of evaporated milk. Pour the remaining evaporated milk into the stew, stirring to incorporate creaminess.
Thicken the Stew: In a small bowl, mix the reserved evaporated milk with cornstarch until smooth. Stir this mixture into the stew to help it thicken.
Final Simmer and Seasoning: Simmer the stew for another 10 minutes, stirring occasionally until it slightly thickens. Season with salt and pepper to taste.
Serve: Serve the stew hot, topped with shredded Parmesan cheese and fresh diced tomatoes if desired for added flavor and presentation.

Notes

For a vegetarian version, use vegetable broth and omit the cooked chicken.
The evaporated milk adds creaminess without heavy cream; substitute with a plant-based milk for a dairy-free option.
Adjust seasoning to taste, especially salt and pepper, after thickening to avoid overseasoning.
You can add other summer vegetables like bell peppers or green beans according to preference.
Leftovers keep well in the refrigerator for up to 3 days and reheat beautifully.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Stew
Method: Stovetop
Cuisine: American