Hearty Root Vegetable Stew
Hearty Root Vegetable Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 bay leaf
For the Root Vegetables
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 pound potatoes, peeled and cut into 1-inch cubes (Yukon Gold or red)
- 2 parsnips, peeled and cut into 1/2-inch pieces
- 1/2 pound rutabaga, peeled and cut into 1-inch cubes
- 1 sweet potato, peeled and cut into 1-inch cubes
For Seasoning and Finish
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped yellow onion and celery stalks. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min
- 3
Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. This will help thicken the stew.
⏱️ 2 min
- 4
Add the tomato paste and cook for another minute, stirring to combine it with the roux.
⏱️ 1 min
- 5
Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Add all the prepared root vegetables: carrots, potatoes, parsnips, rutabaga, and sweet potato, to the pot. Stir to ensure they are submerged in the liquid.
⏱️ 3 min
- 7
Bring the stew back to a simmer, then reduce the heat to low. Cover the pot and cook for 30 to 40 minutes, or until all the vegetables are fork-tender. Stir occasionally to prevent sticking.
⏱️ 40 min
- 8
Remove and discard the bay leaf. Season the stew with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
⏱️ 1 min
- 9
Ladle the hearty root vegetable stew into individual bowls. Garnish generously with fresh chopped parsley before serving hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Root Vegetable Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 bay leaf
For the Root Vegetables
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 pound potatoes, peeled and cut into 1-inch cubes (Yukon Gold or red)
- 2 parsnips, peeled and cut into 1/2-inch pieces
- 1/2 pound rutabaga, peeled and cut into 1-inch cubes
- 1 sweet potato, peeled and cut into 1-inch cubes
For Seasoning and Finish
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt, to taste
- 1/2 teaspoon black pepper, freshly ground, to taste
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped yellow onion and celery stalks. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
⏱️ 1 min - 3
Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. This will help thicken the stew.
⏱️ 2 min - 4
Add the tomato paste and cook for another minute, stirring to combine it with the roux.
⏱️ 1 min - 5
Gradually whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the bay leaf, dried thyme, and dried rosemary. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Add all the prepared root vegetables: carrots, potatoes, parsnips, rutabaga, and sweet potato, to the pot. Stir to ensure they are submerged in the liquid.
⏱️ 3 min - 7
Bring the stew back to a simmer, then reduce the heat to low. Cover the pot and cook for 30 to 40 minutes, or until all the vegetables are fork-tender. Stir occasionally to prevent sticking.
⏱️ 40 min - 8
Remove and discard the bay leaf. Season the stew with salt and freshly ground black pepper to taste. Adjust seasonings as needed.
⏱️ 1 min - 9
Ladle the hearty root vegetable stew into individual bowls. Garnish generously with fresh chopped parsley before serving hot.
⏱️ 2 min