Vegetable Stew

Last week, I bought a beautiful red dutch oven from Macy's. I contemplated getting one for a while, and finally bought a small pot when it went on sale. I didn't know what the big deal was with these dutch ovens - they just looked like fancy colorful pots and they're very heavy. But, my friends who owned one spoke sooo highly of them that I was intrigued. They're meant for slow cooking, and lock in flavors very well. The lid has these half marble like protruding shapes on it which helps with the flavor locking, I guess. After I bought it, I saved the box in case I wasn't impressed and wanted to return it. I threw the box away the night I made this stew, because I was amazed at how intense the flavors were simply from slow cooking it for a while. I originally wanted to make a chicken dish in this, but decided to make a creamy, hearty, healthy vegetable stew instead. You can use any vegetables you have on hand to make this. Zucchinis are fast becoming one of my favorites.


  • 1 large yellow onion, sliced
  • 5 large cloves garlic, minced
  • 1 green chili, minced
  • 2 zucchinis, cut into bite sized pieces
  • 5 carrots, sliced
  • 1/4 cup 2% milk
  • 3/4 cup crushed tomatoes
  • 1/2 cup low sodium chicken (or vegetable) broth
  • 3 cloves
  • 1/4 tsp coriander powder
  • 1.5 tbsp (yes, tbsp) red chili powder
  • 2 tsp dried parsley
  • olive oil
  • salt
  • pepper


Heat oil in dutch oven and cook onions and green chili until they become soft, then add garlic. Add cloves, carrots and zucchinis and cook for 4-5 minutes. Season with coriander powder, red chili powder, parsley, salt, and pepper.  Pour in crushed tomatoes, chicken broth, and 2% milk. Cook with the lid covered for one hour on low heat. The stew tastes like you put a lot of effort into it, but really, the dutch oven puts in the effort for you!