Food & Cooking Recipes Lunch Recipes One-Pot Quick Vegetable and Navy-Bean Stew 3.0 (76) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 45 mins Servings: 4 You don't have to spend a long time in the kitchen to make a full-flavored stew; our potato, bean, and mushroom stew is ready in less than an hour. Ingredients 1 tablespoon olive oil 1 small onion, chopped 4 small red potatoes (10 ounces), cut into ½-inch pieces 1 pound button mushrooms, trimmed and quartered ¼ teaspoon dried thyme Coarse salt 1 tablespoon tomato paste 10 ounces baby spinach leaves, rinsed well 1 can (14 ½ ounces) navy beans, drained and rinsed 1 tablespoon red-wine vinegar, optional Ground pepper Directions In a large nonstick skillet, heat oil over medium heat; swirl to coat pan. Add onion and potatoes; cook until onion is lightly browned, 8 to 10 minutes. Add mushrooms, thyme, and salt; cook, stirring often, until mushrooms are tender, 8 to 10 minutes. Stir in tomato paste and 2 cups water; cover, and cook until potatoes are tender, 8 to 10 minutes. Add half the spinach; cover, and cook until wilted, about 1 minute. Add remaining spinach and beans; cook, covered, until heated through. Stir in vinegar, if desired. Season with salt and pepper, and toss to combine. Rate it Print