This recipe is for a warming and flavourful stew that makes the most of autumnal vegetables – carrots, potatoes, corn, and sweet potatoes! There are a ton of spices in the sauce, so get ready to go digging through your spice rack for this tasty number.
I know it’s been a hot minute since I’ve shared a post on the blog – I think this is the first and only post that will be up for September. Life has been both busy and overwhelming this month, and it’s taken me a long time to get back into the groove of posting. However! I’ve made a calendar up, taken some photos, and made some drafts. Now I just have to cross the finish line on a few of these posts.
Anyways, I made this stew the other night when a few family members were over for dinner and it was a freezing cold day. Seriously, when I left the house in the morning it was -0.5 degrees outside! Not pleasant for September. So I wanted to make something warm and hearty but also vegetarian/vegan.
Like many of my stew or soup recipes, this one starts with a mirepoix. After these veggies are softened, I added in the stock and spices, followed by the diced veggies. It’s a pretty standard order of things. There’s also a ton of yummy white kidney beans, which adds a ton of protein and will help you feel full after a bowl of this stew.
What’s really special here is the spice blend. Honestly, I just followed my heart when it came to picking spices from the pantry. I wasn’t actually making anything with the intention of blogging about it (since I’ve been out of the habit), but everyone liked the dish so much they asked me to write up the recipe. So I jotted it down before I forgot it all, and here we are!
In addition to the usual spices (garlic powder, paprika, turmeric), I added a few warming autumnal flavours like allspice and nutmeg. I think these help to bring a seasonal vibe to the dish, and make it a little bit unique!
Root Vegetable Stew
- 2 celery stalks
- 3 carrots
- 1 onion
- 5 small-medium potatoes
- 1 sweet potato
- 1 can white kidney beans
- 1 cup sweet corn
- 6 cups water
- 2.5 cups tomato sauce
- 2 vegetable stock cubes
- 2 tbsp sea salt
- 1/2 tsp pepper
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp turmeric
- 1/2 tsp chilli powder
- 1 tsp dried rosemary
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- olive oil
Finely dice the celery and onion. Cut the carrot into slightly larger pieces. Heat olive oil in a pan and sauté these three ingredients until the onion turns transparent.
Add the 6 cups of water to the pot. Add the 2 cubes of vegetable stock and stir to dissolve them. Allow to boil while working on the next step.
Peel and dice the potato and sweet potato. Add to the pot (make sure there is enough water to cover the veggies).
Add the spices to the pot (salt, garlic, pepper, paprika, turmeric, chilli powder, rosemary, nutmeg, and allspice). Stir into the stew.
After 5-10 minutes, add the white beans and the corn to the pot. Then add in the tomato sauce and stir.
Allow to simmer for 20-30 minutes, or until all the veggies are tender. You'll know when it's done because the sauce will become thick like a gravy, and the potatoes will be flaky and soft.
Taste and adjust seasonings as necessary. Serve with fresh bread.