Pot Roast Vegetable Stew

Medley of vegetables and mushrooms cooked together to make a wonderful stew. Vegetables cooked with whole spices and served with bread. This recipe is from FoodFood TV channel

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Pot Roast Vegetable Stew

Main Ingredients Carrots, Potatoes
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg


  • 2 small carrots , peeled
  • 2 medium potatoes , peeled
  • 1 medium onion
  • 1 medium sweet potato , peeled
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 6-8 garlic cloves 
  • Salt to taste
  • Crushed black peppercorns to taste
  • 4-5 baby corns , diagonally sliced
  • 4-5 dried shiitake mushrooms , soaked, drained and halved
  • 4-5 button mushrooms , halved
  • A few sprigs of fresh thyme
  • 2 teaspoons refined flour (maida)
  • 1 1/2 cups vegetable stock
  • 1 cup mixed capsicums  triangles
  • Toasted bread slices to serve


  1. Cut carrots into 2 inch pieces, quarter potatoes and onion. Cut sweet potato into 2 inch pieces.
  2. Heat olive oil in a non-stick heavy bottom pan, add butter and let it melt.
  3. Add onion, carrots, sweet potatoes, potatoes, garlic cloves, salt, crushed black peppercorns and baby corns, mix and cook on high heat for 2-3 minutes.
  4. Add shitake mushrooms, button mushrooms and thyme and sauté well.
  5. Add refined flour and mix well. Sauté for 1-2 minutes. Add stock and mix well. Add mixed capsicums and mix well. Cover and cook for 15-20 minutes. Take it off the heat.
  6. Transfer into a serving dish and serve hot with toasted bread slices.