Hearty Winter Vegetable Stew (Printable Version)

A hearty stew featuring seasonal root vegetables and savory herbs, ideal for cold days.

# What You'll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 2 medium carrots, peeled and sliced
05 - 2 parsnips, peeled and sliced
06 - 2 celery stalks, chopped
07 - 1 medium rutabaga, peeled and diced
08 - 1 medium turnip, peeled and diced
09 - 2 medium potatoes, peeled and cubed
10 - 1 cup chopped kale or Swiss chard

→ Liquids

11 - 1 can (14 oz) diced tomatoes
12 - 4 cups vegetable broth

→ Seasonings

13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried rosemary
15 - 1 bay leaf
16 - Salt, to taste
17 - Freshly ground black pepper, to taste

→ Optional Additions

18 - 1 cup cooked white beans or chickpeas
19 - Fresh parsley, chopped, for garnish

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, approximately 5 minutes.
02 - Stir in minced garlic, sliced carrots, parsnips, chopped celery, diced rutabaga, turnip, and cubed potatoes. Sauté for 5 to 7 minutes until vegetables begin to soften.
03 - Incorporate diced tomatoes, vegetable broth, dried thyme, rosemary, bay leaf, salt, and pepper. Bring mixture to a boil.
04 - Lower heat to a gentle simmer, cover pot, and cook for 35 to 40 minutes until all vegetables are tender.
05 - Add chopped kale or Swiss chard and cooked beans if desired. Continue simmering for an additional 5 minutes.
06 - Remove bay leaf. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
07 - Ladle the stew into bowls and garnish with fresh parsley if preferred. Serve hot.

# Expert Insights:

01 -
  • It comes together in just over an hour but tastes like it's been simmering all day long
  • The combination of root vegetables creates layers of subtle sweetness and earthiness that just work together
  • It's naturally vegan and gluten-free, so everyone at your table can enjoy it without worry
  • Leftovers taste even better the next day, which means you get two meals from one pot
02 -
  • Never skip removing the bay leaf before serving, even if you think you'll remember it's there. You won't, and neither will your guests
  • If your vegetables are still hard after 35 minutes, it means your heat is too high. Lower it and be patient. Rushing this defeats the purpose
  • The vegetables will continue to soften slightly as the stew sits, so if it's just barely tender, that's actually perfect timing
  • Don't add the greens until the very end or they'll lose their color and texture. This is the one thing that shouldn't be pre-planned
03 -
  • Cut all your vegetables before you start cooking. This is called mise en place, and it transforms the cooking process from frantic to peaceful
  • If your vegetable broth seems weak, use less water and more concentrated broth to deepen the flavor without diluting the dish
  • The secret to this tasting homemade rather than institutional is resisting the urge to puree or mash it. Every vegetable should keep its shape and identity
  • Make a double batch and freeze half. Future you will be incredibly grateful on a night when you can't face cooking

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