Rustic Winter Stew with Root Vegetables
A hearty, comforting stew featuring seasonal root vegetables and warming spices, ideal for chilly winter evenings. This soup recipe, ready in about 90 minutes, pairs carrots, celery, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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
- 2 lbs carrots
- 1.5 lbs celery
- 1 lb parsnips
- 2 lbs potatoes
- 2 medium onion
- 4 garlic cloves
- 1 cup tomato puree
- 4 cups beef broth
- 1 tbsp (fresh, chopped) thyme
- 2 bay leaves
- 2 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a large pot, heat 2 tbsp olive oil over medium heat. Add 2 diced onions and 4 minced garlic cloves; sauté for 5 minutes until golden.
- Step 2: Add 2 lbs carrots, 1.5 lbs celery, 1 lb parsnips, and 2 lbs potatoes. Stir to coat in oil; cook for 5 minutes until slightly softened.
- Step 3: Stir in 1 cup tomato puree and 4 cups beef broth. Add 1 tbsp thyme, 2 bay leaves, and 1/2 tsp black pepper. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 30-40 minutes until vegetables are tender. Season with salt and serve with crusty bread.
