Vegan Russian Vegetable Stew (Ragout)

Ingredients

• 2 medium Potatoes, cubed
• 2 medium Carrots, sliced
• 1 medium Onion, chopped
• 1 medium Bell pepper, chopped
• 1 medium Zucchini, cubed
• 1 can (14.5 oz) Canned diced tomatoes
• 2 cups Vegetable broth
• 2 tablespoons Tomato paste
• 2 tablespoons Olive oil
• 2 cloves Garlic, minced
• 1 teaspoon Dried dill
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of olive oil and let it warm for about 30 seconds.
2. 2Add the 1 medium onion, chopped, to the pot. Cook for 5-7 minutes, stirring occasionally, until the onion looks soft and slightly see-through.
3. 3Add the 2 cloves of garlic, minced, along with the 2 medium potatoes, cubed, 2 medium carrots, sliced, 1 medium bell pepper, chopped, and 1 medium zucchini, cubed. Cook for another 5 minutes, stirring often, until the vegetables start to soften slightly.
4. 4Pour in the 1 can (14.5 oz) of canned diced tomatoes, 2 cups of vegetable broth, and 2 tablespoons of tomato paste. Stir in the 1 teaspoon of dried dill, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
5. 5Increase the heat to medium-high (400°F / 200°C) and bring the stew to a boil. Once boiling, immediately reduce the heat to low (200°F / 95°C), cover the pot tightly, and let it simmer for 30-40 minutes. Check the vegetables by poking them with a fork; they should be tender when done.
6. 6Carefully remove the pot from the heat. Let the stew rest, covered, for 5 minutes before serving. This allows the flavors to meld together.
7. 7Serve the Vegan Russian Vegetable Stew hot.

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