Hearty Root Vegetable Stew
Hearty Root Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 2 carrots, large, peeled and chopped into 1/2-inch pieces
- 2 celery, stalks, chopped into 1/2-inch pieces
- 1 1/2 pounds potatoes, peeled and cubed into 1-inch pieces
- 4 cups vegetable broth
- 1 canned diced tomatoes, 14 1/2-ounce can, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces
- 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, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the chopped carrots, celery, and cubed potatoes. Sauté for 5 minutes, allowing the vegetables to slightly soften and develop some color.
⏱️ 5 min
- 4
Pour in the vegetable broth and add the undrained canned diced tomatoes, tomato paste, dried rosemary, dried thyme, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 2 min
- 5
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
⏱️ 30 min
- 6
Add the green beans to the pot and continue to simmer, uncovered, for another 5 to 7 minutes, or until the green beans are tender-crisp.
⏱️ 7 min
- 7
Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min
- 8
Ladle the hearty root vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Root Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, medium, chopped
- 3 garlic, cloves, minced
- 2 carrots, large, peeled and chopped into 1/2-inch pieces
- 2 celery, stalks, chopped into 1/2-inch pieces
- 1 1/2 pounds potatoes, peeled and cubed into 1-inch pieces
- 4 cups vegetable broth
- 1 canned diced tomatoes, 14 1/2-ounce can, undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup green beans, fresh or frozen, trimmed and cut into 1-inch pieces
- 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, being careful not to burn it.
⏱️ 1 min - 3
Stir in the chopped carrots, celery, and cubed potatoes. Sauté for 5 minutes, allowing the vegetables to slightly soften and develop some color.
⏱️ 5 min - 4
Pour in the vegetable broth and add the undrained canned diced tomatoes, tomato paste, dried rosemary, dried thyme, bay leaf, salt, and black pepper. Stir well to combine all ingredients.
⏱️ 2 min - 5
Bring the stew to a boil, then reduce the heat to low, cover the pot, and simmer for 25 to 30 minutes, or until the potatoes and carrots are tender when pierced with a fork.
⏱️ 30 min - 6
Add the green beans to the pot and continue to simmer, uncovered, for another 5 to 7 minutes, or until the green beans are tender-crisp.
⏱️ 7 min - 7
Remove the bay leaf from the stew. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 1 min - 8
Ladle the hearty root vegetable stew into bowls. Garnish with fresh chopped parsley before serving.
⏱️ 2 min