Name: Mushroom and Green Bean Stew Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: comfort foods
Ingredients: 1 lb (450g) mixed mushrooms, sliced; 1 lb (450g) fresh green beans, trimmed and cut into 2-inch pieces; 1 large onion, diced; 2 carrots, sliced; 3 garlic cloves, minced; 2 tablespoons olive oil; 1 tablespoon tomato paste; 1 teaspoon fresh thyme leaves; 2 bay leaves; 4½ cups vegetable broth; Salt and black pepper to taste; Fresh parsley and lemon wedges for serving

This vibrant Mushroom and Green Bean Stew pairs earthy mushrooms with crisp-tender green beans in a savory garlic herb broth.

Slow-simmered with vegetables and warm seasonings, it creates a light yet satisfying one-pot meal that’s colorful, nutritious, and perfect for weeknight dinners or meal prep.

Why You’ll Love This recipe

You’ll love this Mushroom and Green Bean Stew because it brings together fresh, wholesome ingredients in a bright and comforting dish that doesn’t feel heavy.

The meaty mushrooms and snappy green beans create wonderful texture contrast while the herb-infused broth ties everything together beautifully. It’s naturally vegan and gluten-free, quick enough for busy evenings, and packed with fiber and nutrients.

This recipe is very forgiving, customizable, and tastes even better the next day as flavors continue to develop. It’s a wonderful way to enjoy vegetables in a cozy, satisfying way.

Yield: 4 Serves

Mushroom and Green Bean Stew Recipe

Savory Mushroom and Green Bean Stew — fresh, hearty, and full of flavor!

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

1 lb (450g) mixed mushrooms, sliced
1 lb (450g) fresh green beans, trimmed and cut into 2-inch pieces
1 large onion, diced
2 carrots, sliced
3 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
2 bay leaves
4½ cups vegetable broth
Salt and black pepper to taste
Fresh parsley and lemon wedges for serving

Instructions

Heat things up – Warm olive oil in a large Dutch oven or heavy pot over medium-high heat. This sets the stage for building beautiful flavor.
Brown the mushrooms – Add sliced mushrooms and cook for 6-8 minutes until they turn golden brown and release their delicious aroma.
Add aromatics – Stir in diced onion and carrots. Cook for 4-5 minutes until the vegetables begin to soften and smell wonderful.
Garlic time – Add minced garlic and fresh thyme. Cook for 1 minute until fragrant. Stir in tomato paste and cook for another minute to deepen the flavor.
Build the broth – Pour in vegetable broth, add bay leaves, salt, and pepper. Bring to a gentle boil while scraping up any tasty bits from the bottom.
Simmer the base – Reduce heat to low, cover, and simmer for 15-20 minutes until carrots are nearly tender and flavors are well combined.
Add the green beans – Stir in the trimmed green beans. Cook uncovered for 8-10 minutes until they are bright green and crisp-tender.
Check and adjust – Remove bay leaves. Taste the stew and adjust seasoning with salt, pepper, or a squeeze of lemon juice for brightness.
Final touch – Stir in a generous handful of chopped fresh parsley. Let the stew rest off the heat for 5 minutes.
Serve beautifully – Ladle into warm bowls. Serve with extra parsley, lemon wedges, and crusty bread or rice. Enjoy this colorful, comforting bowl of goodness!

Notes

Add green beans later in the cooking process to preserve their vibrant color and crisp texture. This stew is excellent for using up extra garden green beans in summer. For extra richness, drizzle with good quality olive oil before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 172Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 883mgCarbohydrates 23gFiber 7gSugar 10gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Add green beans toward the end to keep them bright and crisp-tender.
Brown mushrooms thoroughly for the deepest savory flavor.
Use fresh green beans when possible for best texture.
Simmer gently to avoid overcooking the beans.
Finish with fresh lemon juice or zest for a pleasant pop of brightness.
Save some fresh herbs to stir in at the end for maximum aroma.

Ingredients Notes

Fresh green beans bring crisp texture and natural sweetness that balances the earthy mushrooms. A mix of mushrooms (cremini, button, or shiitake) adds rich umami and meaty bite.

Onion, carrots, and garlic create a flavorful aromatic base. Fresh thyme and bay leaves provide classic herb notes, while vegetable broth keeps the stew light yet deeply savory. Tomato paste adds subtle body and richness.

Variations and Substitutions

Add potatoes or chickpeas for a heartier version. Include spinach or kale in the final minutes for extra greens. For a creamier stew, stir in coconut milk near the end. Add heat with red pepper flakes or smoked paprika.

Swap green beans with asparagus or snap peas when in season. For a non-vegan twist, add cooked chicken or sausage. Make it Mediterranean-style with olives and a sprinkle of feta on top.

Storage Options

Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth.

This stew freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating. Note that green beans may soften slightly after freezing.