Hearty Vegetable Medley Stew

1.Heat olive oil in a 3-liter pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 8-10 minutes until softened.

2.Add minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for 1 minute more until fragrant.

3.Pour in the vegetable broth and diced tomatoes (with their juice). Add the cubed potatoes and bay leaf.

4.Bring the stew to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

5.Stir in the green beans. Cover and continue to simmer for another 10 minutes, or until potatoes and carrots are tender.

6.Add the frozen peas and cook for 5 minutes until heated through. Remove the bay leaf.

7.Season generously with salt and freshly ground black pepper to taste.

8.If a thicker stew is desired, stir in the cornstarch slurry and simmer for 1-2 minutes until thickened.

9.To use a Wonderbag: Bring the stew to a boil on the stovetop, then immediately place the covered pot into the Wonderbag, ensuring it is sealed tightly. Leave for at least 2-4 hours, or until ready to serve. The residual heat will continue to cook the vegetables.

10.To freeze: Allow the stew to cool completely. Ladle into freezer-safe containers or bags, leaving some headspace for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.