Vegetable Stew

This is a quiet, honest little vegetable stew that leans on fennel seed for its quiet, almost anise-like warmth. Cubed potatoes, green beans, sweet yellow and green peppers, and chopped tomato get stewed in a splash of chicken broth, so the flavors stay bright rather than heavy. The yellow pepper does most of the lifting on the sweetness side, while the green pepper brings a grassy edge that keeps the pot from tasting one-note.

Build it in stages. Onion first to soften, then the harder vegetables so the potato has time to cook through, and the tomato and broth last to stew everything together without turning mushy. Keep the heat low once the lid goes on; a hard boil breaks the potato cubes and muddies the broth.

Pro Tips

• Cut the potato to a true half-inch dice. Uneven cubes cook unevenly and leave some pieces raw while others fall apart.
• Toast the fennel seed in the dry pan for 30 seconds before adding the margarine. It wakes up the oils and deepens the flavor.
• Use vegetable broth in place of chicken broth to keep it fully vegetarian.
• Let it rest, covered, for 5 minutes after cooking. The flavors settle and the broth thickens slightly.

Variations

• Add a handful of chickpeas or cannellini beans for a heartier, protein-packed version.
• Stir in a teaspoon of harissa or smoked paprika for a North African slant.
• Finish with chopped fresh parsley or basil for a brighter, fresher lift.