A comforting and hearty vegetable stew perfect for chilly evenings.
Heat the olive oil in a large pot over medium heat.
Using extra virgin olive oil adds a fruity flavor to the base of your stew.
Add the garlic and onion, and sauté until fragrant and translucent.
Stir constantly to prevent the garlic from burning, which can make it bitter.
Incorporate the carrots, celery, and potatoes, stirring to coat them in the oil.
Cut the vegetables into uniform pieces to ensure even cooking.
Pour in the diced and crushed tomatoes, and season with oregano and pepper.
Use high-quality canned tomatoes for the best flavor.
Cover the pot and let the stew simmer until the vegetables are tender, about 40 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Add the mushrooms and peas, and cook for an additional 5 minutes.
Adding these ingredients at the end preserves their texture and color.
Serve the stew hot, garnished with fresh basil leaves.
Pair with crusty bread for a complete meal.
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