Winter Vegetable Stew

January 19, 2015

By Anna Varriano

This slow-cooked winter veggie stew is loaded with health-boosting and tummy-warming goodness. It looks gorgeous and tastes amazing. It’s one of my favourite winter meals!

What You’ll Need:

  •  A very large covered ‘roasting’ pot or pan that you can use on the stove and also put in the oven. I used a Creuset (enamel covered cast iron)
  • 4 TBSP of Coconut oil or butter (or a combo of both)
  • a really big white or yellow onion, chopped
  • 4 cloves of garlic
  • 2 or 3 bay leaves
  • 3 sprigs of fresh thyme
  • 1 sprig of fresh rosemary
  • 3 sprigs of parsley (plus extra as a serving garnish)
  • 2 TBSP organic tamari sauce
  • 3 cups of water
  • 4 cups of canned tomatoes
  • 1 cup of fresh shiitake mushrooms
  • 1/2 a cup of red wine
  • unrefined sea salt and pepper to taste
  • Approximately 12 cups of coarsely chopped up veggies. This recipe will work with a variety of fall/winter/root veggies. You can choose your favourites…and remember, the more colourful you make it, the more nutritious it will be! I used:
    • 4 parsnips
    • 1 large turnip
    • 6 carrots (I used heritage ones for some extra colour)
    • 1 sweet potato
    • 6 stalks of celery
    • 2 cups of Brussels sprouts

Step 1: The Stewing ‘Liquid’

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  • On the stove top, heat the coconut oil and/or butter in the pot at medium heat.
  • Chop up the sprigs of herbs and add them to the pot along with the chopped onion.
  • Cook until the onion starts to brown, about 15 minutes. Stir occasionally.
  • Add the wine, and bring to a boil, then reduce heat and simmer for a few minutes
  • Add the mushrooms, tamari, and water and bring to a boil, then lower heat and simmer for 20 to 25 minutes (it should reduce to about 2 cups). While this stewing ‘liquid’ is simmering, you can prepare the veggies.

Step 2:  Prep the Veggies

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  • Heat the oven to 350F
  • Coarsely chop up all the veggies
  • Once the stewing liquid in Step 1 has simmered for 20 to 25 minutes, add the veggies to into it. Add the canned tomatoes. Sprinkle with a bit of the salt and pepper, and toss well to coat.

Step 3: Cooking

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Cover the pot and put it in the 350F oven. Cook until veggies are tender, about 1.5 hours.

 Step 3: Serving

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You can serve by simply ladeling in to a bowl. I fancied it up a bit by serving it in baked acorn squash halves and then garnished with a bit of chopped parsley. For directions on baking squash, you can check out this recipe…eliminating the cinnamon and maple syrup for this use though!




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