A comforting and flavorful stew perfect for chilly autumn evenings.
Heat a drizzle of oil in a large saucepan over medium heat. Add the chopped onion, bell pepper, and celery, and sauté until the onion becomes translucent.
Stir occasionally to prevent sticking and ensure even cooking.
Pour in 3 cups of vegetable stock and bring to a gentle boil.
Use a flavorful vegetable stock for a richer taste.
In a small bowl, mix the flour with 1/2 cup of cold water until smooth, then stir this mixture into the boiling stock.
Whisk continuously to avoid lumps forming.
Add the diced potatoes, sliced zucchini, and mushrooms to the pot. Stir in the dried herbs, salt, and pepper.
Cut the vegetables into uniform sizes for even cooking.
Cover the pot and let the stew simmer on low heat until the vegetables are tender, about 15 minutes.
Check occasionally and stir to prevent sticking.
Serve the stew hot, garnished with fresh herbs if desired.
Pair with crusty bread for a complete meal.
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