Cozy Winter Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty stew featuring earthy root vegetables and aromatic herbs, perfect for chilly evenings. Slow-cooked to tenderness, this dish is both comforting and nourishing. This general-inspired soups (vegetarian) ready in about 50 minutes pairs medium, peeled and diced carrots, large, peeled and cubed potatoes, stalks, sliced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 medium, peeled and diced carrots
• 2 large, peeled and cubed potatoes
• 2 stalks, sliced celery
• 1 large, chopped onion
• 3 cloves, minced garlic
• 6 cups vegetable broth
• 1 tsp dried thyme
• 2 bay leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large chopped onion and sauté for 3-4 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
2. Step 2: Stir in 4 medium diced carrots, 2 large cubed potatoes, and 2 sliced celery stalks. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Step 3: Pour in 6 cups vegetable broth, then add 1 tsp dried thyme, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the vegetables are tender.
4. Step 4: Remove the bay leaves and serve immediately, optionally garnished with fresh parsley.