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Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.

Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.

Stir in the diced carrots, celery, parsnips, rutabaga, and potatoes. Cook for 5 to 7 minutes, stirring occasionally, allowing the vegetables to begin to soften slightly and develop some color.

Add the tomato paste to the vegetables and stir well to combine. Cook for 1 minute, then sprinkle the all-purpose flour over the vegetables. Stir continuously for 1 to 2 minutes to coat all the vegetables and cook out the raw flour taste.

Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, fresh thyme, and Worcestershire sauce (if using). Bring the stew to a gentle simmer.

Once simmering, reduce the heat to low, cover the pot, and cook for 30 to 40 minutes, or until all the root vegetables are fork-tender. Stir occasionally to prevent sticking.

Remove the bay leaf from the stew. Season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.

Ladle the hearty root vegetable stew into bowls. Garnish with fresh chopped parsley before serving hot.


Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.

Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.

Stir in the diced carrots, celery, parsnips, rutabaga, and potatoes. Cook for 5 to 7 minutes, stirring occasionally, allowing the vegetables to begin to soften slightly and develop some color.

Add the tomato paste to the vegetables and stir well to combine. Cook for 1 minute, then sprinkle the all-purpose flour over the vegetables. Stir continuously for 1 to 2 minutes to coat all the vegetables and cook out the raw flour taste.

Pour in the vegetable broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the bay leaf, fresh thyme, and Worcestershire sauce (if using). Bring the stew to a gentle simmer.

Once simmering, reduce the heat to low, cover the pot, and cook for 30 to 40 minutes, or until all the root vegetables are fork-tender. Stir occasionally to prevent sticking.

Remove the bay leaf from the stew. Season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.

Ladle the hearty root vegetable stew into bowls. Garnish with fresh chopped parsley before serving hot.
