Packed with plenty of seasonal veggies, this hearty harvest stew is delicious and satisfying.
As per usual, you can skip the pre-amble and head straight to the recipe.
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One of the great things about fall is that it’s stew season! This summer was jam packed with a lot of tasty, albeit high calorie foods and so I’m really welcoming this seasonal return to more whole foods. Starting with this fabulous stew.
I’ll keep it short and sweet; basically I’ve packed this stew with all of the good things, and I truly feel like each ingredient is important, HOWEVER feel free to skip whatever you don’t like. Please enjoy with family and/or friends; it’s incredibly sharable. 
Hearty Harvest Stew
Ingredients
- 3 cloves garlic, minced
- ¼ cup vegetable oil (avocado works well here)
- 1 medium sized red onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 large parsnip, diced
- 8-10 baby potatoes, quartered
- ½ cup shelled peas (baby peas are best)
- ½ cup shelled corn
- ¾ cup white wine (sub veg stock if alcohol-free)
- ¼ cup flour
- 4 cups chicken-style vegetable broth
- chopped fresh parsley, for garnish
- croutons, for garnish
- extra virgin olive oil, for garnish
Instructions
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Heat a large soup pot over medium heat. Add the garlic and 2 tbsp of the oil, and wait for the garlic to cook, maybe a minute.
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Add the onions, and cook until translucent, de-glazing with a splash of white wine if needed.
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Add the celery, onion, parsnip, potato and the rest of the cooking oil, mixing well to coat all ingredients. Continue to cook over medium heat until potatoes are fork tender, about 10-15 minutes, stirring occasionally. As you continue to cook, ingredients will start sticking to the bottom of the pan, and as they do, continue to de-glaze with the white wine.
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Once potatoes are fork tender, dust the flour over all ingredients, then stir well to incorporate. Continue cooking until flour at the bottom of the pan starts to brown, 3-4 minutes. Add vegetable stock in ½ cup increments, stirring well each time to prevent lumps.
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Once all stock has been incorporated, continue to cook for a few more minutes, then remove from heat and cover. Serve immediately, or allow to sit for a few more minutes if you want it a little thicker.
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Serve garnished with plenty of fresh parsley, croutons, and a drizzle of extra virgin olive oil.
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