Vegetable Stew

Make Ahead and Storage

Keeps in the fridge for up to 4 days and thickens overnight. Freezes for up to 3 months, though the potatoes soften.

Vegetable Stew: The Method

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1. Heat the oil in a large pot over medium heat. Cook the onions for 6 minutes. Stir in the flour and purée and cook for 2 minutes.

   Mark done Start 6 min timer

2. Add the stock gradually, stirring, then the potatoes, carrots, parsnips, bay leaves, thyme and salt.

   Mark done

3. Bring to a boil, then lower to a gentle simmer. Cover and cook for 30 minutes until the vegetables are tender.

   Mark done Start 30 min timer

4. Add the peas and cook for 3 minutes. Remove the bay leaves, taste and adjust the salt.

   Mark done Start 3 min timer

Tips for Success

• Cut the vegetables to a similar size so they finish together.
• If the stew is too thin, mash a few potato pieces into it.
• Add the peas last to keep them green.

Serving Ideas

Crusty bread · Dumplings · Mustard · Green cabbage

Swaps and Variations

• Fresh herbs work in place of the dried thyme at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Questions About Vegetable Stew

Vegetable Stew Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.