Winter Vegetable Hearty Stew (Printable Version)

Warming winter vegetable medley with savory broth and tender root vegetables for chilly days.

# What You Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 garlic cloves, minced
04 - 2 carrots, peeled and chopped
05 - 2 parsnips, peeled and chopped
06 - 2 celery stalks, chopped
07 - 1 medium turnip, peeled and cubed
08 - 2 medium potatoes, peeled and cubed
09 - 1 small rutabaga, peeled and cubed
10 - 2 cups chopped kale or Swiss chard
11 - 1 cup frozen peas

→ Broth & Seasonings

12 - 1 (14 oz) can diced tomatoes
13 - 4 cups vegetable broth
14 - 1 bay leaf
15 - 1 teaspoon dried thyme
16 - 1 teaspoon dried rosemary
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon salt, or to taste
19 - 2 tablespoons chopped fresh parsley (for garnish)

# How to Make It:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until softened.
02 - Add minced garlic, chopped carrots, parsnips, celery, turnip, potatoes, and rutabaga. Sauté for 5 to 7 minutes, stirring occasionally.
03 - Stir in diced tomatoes, vegetable broth, bay leaf, dried thyme, dried rosemary, black pepper, and salt. Bring mixture to a boil.
04 - Reduce heat to low, cover, and simmer for 30 minutes until vegetables are tender.
05 - Incorporate chopped kale or Swiss chard and frozen peas. Simmer uncovered for 5 to 7 minutes until greens are wilted and peas are heated through.
06 - Remove bay leaf. Adjust seasoning to taste. Serve in bowls garnished with chopped fresh parsley.

# Expert Advice:

01 -
  • It transforms humble, inexpensive winter vegetables into something deeply comforting and surprisingly complex.
  • The stew tastes even better the next day, making it perfect for meal prep or lazy weeknight dinners.
  • You can throw in whatever root vegetables you have on hand without worrying about exact measurements.
  • It fills your kitchen with the kind of warm, herby aroma that makes everyone wander in asking what smells so good.
02 -
  • Cut all your vegetables into roughly the same size pieces so they cook evenly, I learned this the hard way when I had mushy carrots and rock hard potatoes in the same pot.
  • Don't rush the simmering step, those 30 minutes are when the flavors really meld and the broth becomes something more than just the sum of its parts.
  • If your stew looks too thick, add a splash of broth or water, if it's too thin, let it simmer uncovered for a few extra minutes to concentrate the flavors.
03 -
  • Don't skip the step of sautéing the vegetables before adding the liquid, it deepens their flavor and gives the stew a richer, more complex taste.
  • Taste the stew before serving and adjust the seasoning boldly, root vegetables can handle a lot of salt and it makes all the difference.
  • If you want a thicker stew, mash a few of the cooked potatoes against the side of the pot with your spoon to release their starch into the broth.

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