Easy Veggie Stew

Hearty root vegetable stew

Ingredients:

2 tbsp. oil

1 onion, chopped

4 cloves garlic, peeled and diced

2 cups root vegetables (carrots, parsnips, potatoes, sweet potatoes, rutabaga, and/or turnip), peeled and diced

2 1/2 cups vegetable stock OR water

2 bay leaves

1 tsp. dried thyme

1 tsp. dried rosemary, crushed

1 tsp. salt

Pepper to taste

1/4 cup flour

1/2 cup water

Equipment:
Kitchen knife
Cutting board
Peeler
Cook top
Large saucepan
Small bowl
Whisk OR fork

Ingredients:

2 tbsp. oil

1 onion, chopped

4 cloves garlic, peeled and diced

2 cups root vegetables (carrots, parsnips, potatoes, sweet potatoes, rutabaga, and/or turnip), peeled and diced

2 1/2 cups vegetable stock OR water

2 bay leaves

1 tsp. dried thyme

1 tsp. dried rosemary, crushed

1 tsp. salt

Pepper to taste

1/4 cup flour

1/2 cup water

Equipment:
Kitchen knife
Cutting board
Peeler
Cook top
Large saucepan
Small bowl
Whisk OR fork

Directions:

  1. Wash the veggies and then chop, peel and dice them as noted in the ingredients list.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and a pinch of salt. Cook until the onion is soft and translucent.
  3. Add garlic to the pan, stir and let cook for another 1-2 minutes.
  4. Add root vegetables to the pan, turn up the heat to medium-high, and cook for about 5 minutes.
  5. Carefully pour in stock and herbs, and stir. Bring to a boil, then lower to a simmer. Let simmer for about 15 minutes, or until the veggies are just tender.
  6. In a small bowl, make a slurry by mixing the water and flour together with a fork or whisk until no lumps are left. Slowly add it into the pot to thicken the stew.
  7. Continue to cook and thicken for 5-10 more minutes. Taste for salt and pepper, and add more if desired.

Note:
Enjoy this recipe on its own or with biscuits, such as Sweet Potato Biscuits.