Hearty Root Vegetable Stew
Hearty Root Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped into 1-inch pieces
- 2 stalks celery, chopped into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces
- 2 parsnips, peeled and chopped into 1-inch pieces
- 1/2 pound rutabaga, peeled and chopped into 1-inch pieces
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
For Serving
- 1/4 cup fresh parsley, chopped
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 minutes.
⏱️ 5 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 chopped carrots, celery, Yukon Gold potatoes, parsnips, and rutabaga. Cook for 5 to 7 minutes, stirring occasionally, to allow the vegetables to start softening and develop some flavor.
⏱️ 7 min
- 4
Add the tomato paste to the vegetables and stir well to coat. Cook for 1 minute, allowing the tomato paste to deepen in color and flavor.
⏱️ 1 min
- 5
Pour in the vegetable broth, then add the dried thyme and bay leaf. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
⏱️ 5 min
- 6
Reduce the heat to low, cover the pot, and let the stew simmer for 30 to 40 minutes, or until all the root vegetables are tender when pierced with a fork.
⏱️ 40 min
- 7
While the stew simmers, prepare a slurry: In a small bowl, whisk together the all-purpose flour and cold water until smooth and no lumps remain.
⏱️ 2 min
- 8
Once the vegetables are tender, remove the bay leaf from the pot. Slowly pour the flour slurry into the simmering stew, stirring constantly to prevent lumps. Continue to cook for 5 to 7 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
⏱️ 7 min
- 9
Taste the stew and season with salt and black pepper as needed. Adjust seasonings to your preference.
⏱️ 1 min
- 10
Ladle the hot stew into bowls and garnish generously with fresh chopped parsley before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Root Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped into 1-inch pieces
- 2 stalks celery, chopped into 1-inch pieces
- 1 pound Yukon Gold potatoes, peeled and chopped into 1-inch pieces
- 2 parsnips, peeled and chopped into 1-inch pieces
- 1/2 pound rutabaga, peeled and chopped into 1-inch pieces
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 2 tablespoons all-purpose flour
- 1/4 cup cold water
For Serving
- 1/4 cup fresh parsley, chopped
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 minutes.
⏱️ 5 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 chopped carrots, celery, Yukon Gold potatoes, parsnips, and rutabaga. Cook for 5 to 7 minutes, stirring occasionally, to allow the vegetables to start softening and develop some flavor.
⏱️ 7 min - 4
Add the tomato paste to the vegetables and stir well to coat. Cook for 1 minute, allowing the tomato paste to deepen in color and flavor.
⏱️ 1 min - 5
Pour in the vegetable broth, then add the dried thyme and bay leaf. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
⏱️ 5 min - 6
Reduce the heat to low, cover the pot, and let the stew simmer for 30 to 40 minutes, or until all the root vegetables are tender when pierced with a fork.
⏱️ 40 min - 7
While the stew simmers, prepare a slurry: In a small bowl, whisk together the all-purpose flour and cold water until smooth and no lumps remain.
⏱️ 2 min - 8
Once the vegetables are tender, remove the bay leaf from the pot. Slowly pour the flour slurry into the simmering stew, stirring constantly to prevent lumps. Continue to cook for 5 to 7 minutes, stirring occasionally, until the stew has thickened to your desired consistency.
⏱️ 7 min - 9
Taste the stew and season with salt and black pepper as needed. Adjust seasonings to your preference.
⏱️ 1 min - 10
Ladle the hot stew into bowls and garnish generously with fresh chopped parsley before serving.
⏱️ 1 min