Hearty Root Vegetable Stew
Hearty Root Vegetable Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 4 garlic, cloves, minced
- 2 carrots, medium, peeled and chopped into 1/2-inch pieces
- 2 celery, stalks, chopped into 1/2-inch pieces
- 2 parsnips, medium, peeled and chopped into 1/2-inch pieces
- 2 potatoes, large, peeled and chopped into 1-inch pieces (Yukon Gold or Russet)
- 1 sweet potato, large, peeled and chopped into 1-inch pieces
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, optional, for depth
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 crusty bread, loaf, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven 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 and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Stir in the chopped carrots, celery, parsnips, potatoes, and sweet potato. Sauté for 5 to 7 minutes, stirring occasionally, to slightly soften the vegetables.
⏱️ 7 min
- 4
Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min
- 5
If using, pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, releasing any browned bits. Cook until the wine has mostly evaporated, about 3 to 5 minutes.
⏱️ 5 min
- 6
Pour in the vegetable broth. Add the bay leaf, chopped fresh thyme, chopped fresh rosemary, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 7
Reduce the heat to low, cover the pot, and let the stew simmer for 35 to 45 minutes, or until all the root vegetables are fork-tender. Stir occasionally to prevent sticking.
⏱️ 45 min
- 8
Remove the bay leaf and discard it. Taste the stew and adjust seasoning with more salt and pepper if needed.
⏱️ 2 min
- 9
Ladle the hearty root vegetable stew into bowls. Garnish with fresh chopped parsley and serve hot with crusty bread on the side.
⏱️ 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
- 4 garlic, cloves, minced
- 2 carrots, medium, peeled and chopped into 1/2-inch pieces
- 2 celery, stalks, chopped into 1/2-inch pieces
- 2 parsnips, medium, peeled and chopped into 1/2-inch pieces
- 2 potatoes, large, peeled and chopped into 1-inch pieces (Yukon Gold or Russet)
- 1 sweet potato, large, peeled and chopped into 1-inch pieces
- 2 tablespoons tomato paste
- 1/2 cup dry red wine, optional, for depth
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon fresh rosemary, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- 1 crusty bread, loaf, for serving
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven 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 and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Stir in the chopped carrots, celery, parsnips, potatoes, and sweet potato. Sauté for 5 to 7 minutes, stirring occasionally, to slightly soften the vegetables.
⏱️ 7 min - 4
Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its flavor.
⏱️ 2 min - 5
If using, pour in the dry red wine and scrape the bottom of the pot with a wooden spoon to deglaze, releasing any browned bits. Cook until the wine has mostly evaporated, about 3 to 5 minutes.
⏱️ 5 min - 6
Pour in the vegetable broth. Add the bay leaf, chopped fresh thyme, chopped fresh rosemary, salt, and freshly ground black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 7
Reduce the heat to low, cover the pot, and let the stew simmer for 35 to 45 minutes, or until all the root vegetables are fork-tender. Stir occasionally to prevent sticking.
⏱️ 45 min - 8
Remove the bay leaf and discard it. Taste the stew and adjust seasoning with more salt and pepper if needed.
⏱️ 2 min - 9
Ladle the hearty root vegetable stew into bowls. Garnish with fresh chopped parsley and serve hot with crusty bread on the side.
⏱️ 1 min