Hearty Ten-Vegetable Stew

Name: Hearty Ten-Vegetable Stew
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, vegetable oil; 1 pound, white mushrooms, wiped clean, trimmed, and sliced thin; , Salt and ground black pepper; 1/2 large bunch, Swiss chard (about 8 ounces), stems and leaves separated, stems chopped fine, and leaves sliced 1/2 inch thick; 2 , medium onions, minced; 1 , celery rib, cut into 1/2-inch pieces; 1 , carrot, peeled and cut into 1-inch pieces; 1 , red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 2 teaspoons, minced fresh thyme leaves or 3/4 teaspoon dried; 2 tablespoons, unbleached all-purpose flour; 1 tablespoon, tomato paste; 1/2 cup, dry white wine; 3 cups, vegetable broth; 2 1/2 cups, water; 8 ounces, red potatoes (about 2 medium), scrubbed and cut into 1-inch pieces; 2 , parsnips, peeled and cut into 1-inch pieces; 8 ounces, celery root, peeled and cut into 1-inch pieces; 2 , bay leaves; 1 , medium zucchini (about 8 ounces), halved lengthwise, seeded, and cut into 1/2-inch pieces; 1/4 cup, minced fresh parsley leaves; 1 tablespoon, juice from 1 lemon

10 comments

Vegetable stews often taste one-dimensional. How do you build flavor minus the meat?

SERVES6 to 8

WHY THIS RECIPE WORKS

To get a great flavor base for our 10-Vegetable Stew recipe, we sautéed a number of aromatics until they were well browned, then deglazed the pot with wine. A variety of root vegetables provided our stew with an earthy flavor and thickened ...

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