11 Classic Winter Stew Recipes with Carrots, Parsnips, and Potatoes

Winter calls for meals that warm you up from the inside. Root vegetables like carrots, parsnips, and potatoes hold up well in long simmering dishes. Here are 11 recipes that put these ingredients to good use. Each stew uses simple steps and everyday seasonings. You will find options for different tastes and dietary needs among them.

Helpful Tips Before You Start

These tips will help your winter stews cook evenly and taste full.

Cut root vegetables evenly

Slice carrots, parsnips, and potatoes into similar sized chunks. This keeps them from turning mushy or staying too firm during the long simmer.

Brown the meat first

Sear beef or lamb in batches in the pot before adding liquid. The browned bits on the bottom add rich flavor to the finished stew.

Add potatoes toward the end

Stir in the potatoes after the other vegetables have cooked for a while. They hold their shape better and avoid breaking down into the broth.

Taste and adjust near the end

Check the seasoning after the stew has simmered. Root vegetables can soak up salt, so you may need an extra pinch before serving.

Guinness Beef Stew with Winter Roots

This stew combines chunks of beef with carrots, parsnips, and potatoes in a dark Guinness broth. It works well on cold days when you need a filling one-pot meal that can simmer unattended. The result is a thick, savory dish with earthy root vegetables and a gentle bitterness from the stout.

Guinness Beef Stew with Winter Roots

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Course Main Course

Cuisine Irish

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced into rounds
• 2 parsnips, sliced into rounds
• 3 medium potatoes, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1 bottle (12 oz) Guinness stout
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• 2 tablespoons all-purpose flour

Instructions

 

• Pat the beef dry and season with salt and pepper. Heat the olive oil in a large pot over medium-high heat, then brown the beef in batches until all sides are seared. Remove the beef and set aside.
• Lower the heat to medium and add the onion to the pot. Cook for 3 minutes until it softens, then stir in the garlic for 30 seconds.
• Add the carrots, parsnips, and potatoes. Cook for 2 minutes while stirring.
• Sprinkle the flour over the vegetables and stir for 1 minute to coat everything. Pour in the Guinness and scrape the bottom of the pot to loosen any browned bits.
• Stir in the beef broth, tomato paste, thyme, and bay leaves. Return the beef to the pot and bring the mixture to a simmer.
• Cover the pot, reduce heat to low, and cook for 1 hour and 45 minutes until the beef is tender and the vegetables are soft. Remove the bay leaves before serving.

Notes

If the stew thickens too much while simmering, add a splash of extra broth. The parsnips add natural sweetness that balances the stout, so taste before adding more salt at the end. Leftovers reheat well on the stove with a little water stirred in to loosen the texture.

Course: Main Course
Cuisine: Irish
Equipment: Dutch oven, Cutting board, Knife

Rosemary Lamb and Root Vegetable Stew

This stew combines chunks of lamb with carrots, parsnips, and potatoes in a rosemary broth. It works well on cold nights when you need a filling one-pot meal that feels both rustic and satisfying. The long simmer turns the meat tender while the root vegetables hold their shape and add a mild sweetness.

The finished dish has a thick, savory gravy flavored with fresh rosemary and garlic. It pairs easily with bread or a simple green salad for a complete winter dinner.

Rosemary Lamb and Root Vegetable Stew

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Dutch oven
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1.5 pounds lamb shoulder, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 3 carrots, peeled and sliced into 1-inch pieces
• 2 parsnips, peeled and chopped into 1-inch pieces
• 4 medium potatoes, peeled and cubed
• 4 cups beef broth
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and brown them on all sides, about 6-8 minutes total. Remove the lamb and set it aside.
• Lower the heat to medium. Add the diced onion to the same pot and cook until softened, about 5 minutes. Stir in the garlic and rosemary and cook for 1 minute more.
• Sprinkle the flour over the onion mixture and stir for 1 minute to coat everything. Slowly pour in the beef broth while stirring to avoid lumps.
• Return the browned lamb to the pot along with the salt and pepper. Bring the mixture to a simmer, then cover and cook on low heat for 45 minutes.
• Add the carrots, parsnips, and potatoes to the pot. Stir gently, cover again, and simmer for another 45-60 minutes until the vegetables are tender and the lamb is soft.
• Taste and adjust salt if needed. Let the stew rest for 5 minutes before serving.

Notes

For the best texture, cut the vegetables into similar sizes so they cook evenly. If the broth thickens too much during simmering, add a splash of extra broth or water. Leftovers reheat well the next day and the rosemary flavor becomes even more pronounced.

Course: Soup
Cuisine: Mediterranean
Equipment: Dutch oven, Cutting board, Knife, Wooden spoon

Chicken and White Bean Stew with Carrots

This stew brings together tender chicken, creamy white beans, and sweet carrots in a simple broth that feels hearty without being heavy. It works well on cold evenings when you want something warming that still comes together in one pot. The carrots soften just enough to add a gentle sweetness while the beans give the dish a thick, satisfying texture.

Chicken and White Bean Stew with Carrots

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Wooden Spoon
• Knife

Ingredients

  

• 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
• 4 medium carrots, peeled and sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) white beans, drained and rinsed
• 4 cups chicken broth
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until lightly browned on all sides.
• Add the onion and carrots to the pot. Cook for 5 minutes, stirring occasionally, until the onion turns soft.
• Stir in the garlic, tomato paste, and thyme. Cook for 1 minute until the mixture smells fragrant.
• Pour in the chicken broth and add the bay leaf along with the white beans. Bring the stew to a simmer.
• Reduce the heat to low, cover the pot, and cook for 20 minutes until the chicken is cooked through and the carrots are tender.
• Remove the bay leaf. Taste and season with salt and black pepper as needed. Sprinkle with fresh parsley before serving.

Notes

The carrots release a mild sweetness during simmering that balances the savory notes from the chicken and thyme, so taste before adding extra salt. Leftovers thicken nicely overnight and reheat well on the stovetop with a splash of broth to loosen the texture. If you prefer a thicker stew, mash a few beans against the side of the pot in the last few minutes of cooking.

Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife

Moroccan Spiced Chickpea and Vegetable Stew

This stew brings together chickpeas and winter root vegetables in a warmly spiced broth. It works well on cold evenings when you want something hearty but still plant-based. The flavors lean earthy and aromatic with just enough brightness from lemon at the end.

The vegetables stay distinct yet tender, and the chickpeas add a creamy bite that makes the dish feel complete on its own.

Moroccan Spiced Chickpea and Vegetable Stew

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Course Soup

Cuisine Moroccan

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 2 medium carrots, sliced into rounds
• 2 medium parsnips, sliced into half-moons
• 2 medium potatoes, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic, cumin, cinnamon, paprika, and ginger. Cook for 1 minute until the spices smell fragrant.
• Add the carrots, parsnips, and potatoes. Stir to coat the vegetables with the spiced onion mixture.
• Pour in the diced tomatoes and vegetable broth. Add the salt and black pepper. Bring the mixture to a simmer.
• Cover the pot and cook for 20 minutes, stirring once or twice, until the potatoes and parsnips are tender.
• Stir in the chickpeas and simmer uncovered for 5 more minutes to heat them through.
• Remove the pot from the heat. Taste and adjust salt if needed. Serve the stew in bowls topped with fresh cilantro and a squeeze of lemon.

Notes

Simmer the stew a little longer if you prefer softer vegetables, or add a pinch more cinnamon if you like sweeter notes. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Moroccan
Equipment: Large pot, Wooden spoon, Knife, Cutting board

Smoky Paprika Pork Stew with Potatoes

This stew combines chunks of pork with carrots, parsnips, and potatoes in a broth flavored with smoked paprika. It works well on cold evenings when you need a filling one-pot meal that comes together without much hands-on time.

The root vegetables soften and sweeten as they cook, while the paprika adds a steady smoky note that pairs with the pork. The result is a thick, savory stew that feels comforting without being heavy.

Smoky Paprika Pork Stew with Potatoes

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds pork stew meat, cut into 1-inch pieces
• 2 tablespoons smoked paprika
• 3 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 4 carrots, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and cut into 1-inch pieces
• 4 medium potatoes, peeled and cut into 1-inch cubes
• 4 cups chicken broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley, for serving

Instructions

 

• Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and cook until browned on all sides, about 6 to 8 minutes.
• Add the onion and garlic to the pot. Cook for 3 minutes until the onion starts to soften.
• Stir in the smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
• Add the carrots, parsnips, and potatoes. Stir to coat the vegetables with the spices.
• Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 45 minutes until the pork and vegetables are tender.
• Taste and adjust salt or pepper if needed. Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

Brown the pork well before adding the paprika so the stew develops a deeper base flavor. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the texture. If the stew thickens too much overnight, add a little water when warming it up.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Italian Sausage and Kale Root Vegetable Stew

This stew combines spicy Italian sausage with sweet root vegetables and tender kale for a filling winter meal. It works well on cold nights when you want something warm and satisfying without much fuss. The broth picks up flavor from the sausage while the vegetables stay firm enough to give each bite some texture.

The mix of carrots, parsnips, and potatoes adds natural sweetness that balances the greens and meat. Kale softens just enough at the end to blend into the stew without losing its color.

Italian Sausage and Kale Root Vegetable Stew

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Course Soup

Cuisine Italian

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 1 pound Italian sausage, casings removed
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, cubed
• 1 bunch kale, stems removed and leaves chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it into small pieces with a spoon.
• Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
• Stir in the carrots, parsnips, and potatoes. Cook for 5 minutes, stirring now and then.
• Pour in the chicken broth and diced tomatoes. Add the Italian seasoning along with salt and pepper. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
• Stir in the kale and cook for another 5 minutes until the leaves wilt.

Notes

The sausage browns first so its juices season the whole pot. Use mild sausage if you want less heat. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.

Course: Soup
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife

Creamy Mushroom and Lentil Winter Stew

This stew brings together earthy mushrooms and lentils with classic winter root vegetables for a filling one-pot meal. The carrots, parsnips, and potatoes add natural sweetness and body while the lentils provide staying power.

The finished dish has a velvety texture from cream stirred in at the end, along with savory notes from thyme and garlic. It works well on busy weeknights when you want something warming without much fuss.

Creamy Mushroom and Lentil Winter Stew

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 carrots, peeled and sliced
• 2 parsnips, peeled and diced
• 2 medium potatoes, cubed
• 8 ounces cremini mushrooms, sliced
• 3 garlic cloves, minced
• 1 cup green lentils, rinsed
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 cup heavy cream
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened.
• Stir in the carrots, parsnips, and potatoes. Cook for 5 minutes, stirring occasionally.
• Add the mushrooms and garlic. Cook until the mushrooms release their liquid and begin to brown.
• Pour in the lentils, vegetable broth, and thyme. Bring to a boil, then reduce to a simmer.
• Cover and cook for 25 minutes, or until the lentils and vegetables are tender.
• Remove from heat and stir in the heavy cream. Season with salt and pepper.
• Ladle into bowls and top with fresh parsley before serving.

Notes

For the creamiest result, add the heavy cream after removing the pot from heat so it does not separate. If the stew thickens too much on standing, loosen it with a splash of broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stove.

Course: Main Course
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife

Red Wine Beef Bourguignon with Parsnips

This red wine beef bourguignon with parsnips creates a rich, slow-simmered stew that feels especially welcome on cold winter nights. The beef turns tender in the wine-based sauce while parsnips add a gentle sweetness that balances the savory depth.

Carrots and potatoes turn it into a complete one-pot meal. The result is a hearty dish with a thick sauce and soft vegetables that reheat well for easy leftovers.

Red Wine Beef Bourguignon with Parsnips

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large Dutch oven
• Cutting board
• Knife

Ingredients

  

• 1 1/2 pounds beef chuck, cut into 1-inch cubes
• 4 slices bacon, chopped
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, cubed
• 2 cloves garlic, minced
• 2 cups dry red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste
• Chopped fresh parsley for serving

Instructions

 

• Cook the bacon in a large Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot.
• Add the beef cubes in batches and brown on all sides in the bacon drippings. Remove the beef and set it aside with the bacon.
• Add the olive oil if the pot looks dry, then stir in the onion, carrots, and parsnips. Cook for 5 minutes until the vegetables begin to soften.
• Add the potatoes and garlic and cook for 2 more minutes. Stir in the tomato paste until it coats the vegetables.
• Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring the wine to a simmer and cook for 3 minutes.
• Return the beef and bacon to the pot. Add the beef broth, thyme, bay leaves, salt, and pepper. Stir to combine.
• Cover the pot and simmer on low heat for 2 hours, stirring occasionally, until the beef is very tender and the sauce has thickened.
• Remove the bay leaves, taste and adjust seasoning if needed, then sprinkle with chopped parsley before serving.

Notes

Simmer the stew a day ahead if possible so the flavors meld and the sauce thickens further. The parsnips hold their shape better than potatoes during reheating, so stir gently when warming leftovers on the stove.

Course: Main Course
Cuisine: French
Equipment: Large Dutch oven, Cutting board, Knife

Curried Chicken and Potato Stew

This stew brings together tender chicken and a mix of root vegetables in a gently spiced curry broth. It works well on cold evenings when you want something warming but not too heavy. The potatoes soak up the flavors while the carrots and parsnips add natural sweetness that balances the curry.

The finished dish has a creamy texture from the coconut milk and soft, hearty chunks throughout. It comes together in one pot and makes good leftovers for the next day.

Curried Chicken and Potato Stew

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Course Main Course

Cuisine Indian

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 3 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 large onion, chopped
• 4 garlic cloves, minced
• 3 tablespoons curry powder
• 1 tablespoon olive oil
• 4 cups chicken broth
• 1 (14 oz) can coconut milk
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
• Add the chicken pieces and cook until lightly browned on all sides.
• Stir in the curry powder and cook for one minute to toast the spices.
• Add the potatoes, carrots, parsnips, and chicken broth. Bring the mixture to a boil.
• Reduce the heat, cover, and simmer for 25 minutes until the vegetables are tender.
• Stir in the coconut milk and simmer uncovered for 5 more minutes. Season with salt and black pepper.
• Ladle into bowls and top with chopped cilantro before serving.

Notes

The parsnips and carrots release enough sweetness during simmering to mellow the curry, so taste before adding extra salt. Leftovers thicken nicely in the fridge and reheat well with a splash of broth. If you prefer a thicker stew, mash a few potato pieces against the side of the pot before adding the coconut milk.

Course: Main Course
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife

Hearty Turkey and Barley Root Stew

This stew brings together tender chunks of turkey with chewy barley and a mix of sweet root vegetables. It makes a filling weeknight meal when the weather turns cold and you want something that simmers mostly on its own.

The barley gives the broth extra body while the carrots, parsnips, and potatoes stay soft but not mushy. A simple herb seasoning keeps the flavors balanced and familiar.

Hearty Turkey and Barley Root Stew

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 tablespoon olive oil
• 1 pound turkey breast, cut into bite-size pieces
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, peeled and cubed
• 3/4 cup pearl barley
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the turkey pieces and cook until lightly browned on all sides, about 5 minutes.
• Add the onion, carrots, and parsnips. Cook for another 5 minutes, stirring now and then, until the onion softens.
• Stir in the potatoes, barley, garlic, thyme, bay leaf, salt, and pepper.
• Pour in the chicken broth and bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 35 to 40 minutes until the barley is tender and the vegetables are cooked through.
• Remove the bay leaf before serving.

Notes

If the stew thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the barley has absorbed more flavor.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife

Rustic Vegetable and Bean Stew with Thyme

This stew brings together carrots, parsnips, and potatoes with creamy beans in a thyme-scented broth. It makes a satisfying winter meal that feels both hearty and simple to prepare.

The root vegetables soften during cooking while the beans add protein and body. Thyme gives the dish a clean, earthy flavor that highlights the natural sweetness of the vegetables.

Rustic Vegetable and Bean Stew with Thyme

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 parsnips, diced
• 2 potatoes, cubed
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 2 teaspoons fresh thyme leaves
• Salt and pepper to taste

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes.
• Stir in the garlic and cook for 1 minute until fragrant.
• Add the carrots, parsnips, and potatoes. Stir to coat the vegetables in the oil.
• Pour in the vegetable broth and bring the mixture to a simmer. Cook for 20 minutes until the vegetables are tender.
• Add the cannellini beans and thyme leaves. Simmer for another 5 minutes to heat the beans through.
• Season with salt and pepper. Serve warm.

Notes

Mash a few potato pieces against the side of the pot before adding the beans if you prefer a thicker broth. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Fresh thyme works best here. Dried thyme can be used in a pinch but add it earlier with the broth.

Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife