Hearty Root Vegetable and Mushroom Stew
We were after a hearty vegetable stew, one that could be as soul satisfying in the dead of winter as a beef stew.
Why This Recipe Works
For our vegetable stew recipe, we really liked the flavor of parsnips, turnips, rutabagas, carrots, and potatoes, and found that while any combination of these produced a flavorful, balanced stew, it was important to include potatoes, which helped offset the sweetness of the other vegetables. For the most flavorful stock for our vegetable stew recipe, we sautéed a traditional mirepoix of celery, onion, and carrot along with some dried porcini (in butter, instead of oil, for more richness) until the vegetables were well browned, creating fond, the flavor-packed browned bits that cling to the bottom of the pan and provide most of the stew’s flavor. We then added the mushrooms and, for even more flavor, some tomato paste with the garlic and thyme before adding the liquid to the pot.