Hearty Root Vegetable Stew
Hearty Root Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 cloves garlic, minced
- 2 carrots, medium, peeled and 1-inch diced
- 2 stalks celery, 1-inch diced
- 2 parsnips, medium, peeled and 1-inch diced
- 1 rutabaga, small, peeled and 1-inch diced
- 2 potatoes, medium (such as Yukon Gold), peeled and 1-inch diced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1 teaspoon Worcestershire sauce, optional, for added depth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 40 min
- 7
Remove the bay leaf from the stew. Season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min
- 8
Ladle the hearty root vegetable stew into bowls. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Root Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 3 cloves garlic, minced
- 2 carrots, medium, peeled and 1-inch diced
- 2 stalks celery, 1-inch diced
- 2 parsnips, medium, peeled and 1-inch diced
- 1 rutabaga, small, peeled and 1-inch diced
- 2 potatoes, medium (such as Yukon Gold), peeled and 1-inch diced
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1 teaspoon Worcestershire sauce, optional, for added depth
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 40 min - 7
Remove the bay leaf from the stew. Season with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
⏱️ 2 min - 8
Ladle the hearty root vegetable stew into bowls. Garnish with fresh chopped parsley before serving hot.
⏱️ 1 min