12 Cozy Fall Stew Recipes Built Around Seasonal Root Vegetables

Fall is a good time to cook stews that use up the root vegetables in season. Carrots, potatoes, and beets hold up well in long simmers and add natural sweetness. I collected 12 recipes that keep the focus on these ingredients without extra steps. Each one uses basic pantry items and works for weeknight meals or batch cooking. They should give you practical options to try this month.

Helpful Tips Before You Start

Root vegetables need a few simple adjustments to shine in a long simmered stew.

Scrub Instead of Peel

Many roots like carrots and parsnips keep good flavor and color with a quick scrub under water. Skip peeling unless the skins feel especially tough.

Cut Uniform Pieces

Aim for roughly one inch chunks across all vegetables. This helps everything finish cooking around the same time without some pieces turning mushy.

Brown in Batches

Sear the cut roots in a little oil before adding broth. This step brings out their natural sweetness and adds color to the final stew.

Add Roots in Order

Start with the densest vegetables such as potatoes and turnips. Save quicker cooking ones like beets for the last half hour so they hold their shape.

Taste Before Serving

Roots absorb salt as they cook. Check seasoning near the end and add more if needed rather than all at once in the beginning.

Guinness Beef Stew with Carrots, Parsnips, and Potatoes

This stew brings together tender beef and sweet root vegetables in a rich broth flavored with Guinness. The dark beer adds a malty depth that pairs well with the earthy parsnips and carrots, making it a solid choice for cool evenings when you want something hearty and filling.

The potatoes help thicken the broth naturally as they cook down, while the beef becomes soft and flavorful after simmering. It works especially well on weekends when you can let it bubble slowly on the stove.

Guinness Beef Stew with Carrots, Parsnips, and Potatoes

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Course Soup

Cuisine Irish

Servings 4 people

Equipment

• Dutch oven
• cutting board
• chef’s knife

Ingredients

  

• 1½ pounds beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 yellow onion, chopped
• 4 garlic cloves, minced
• 1 (14.9-ounce) can Guinness stout
• 4 cups beef stock
• 4 carrots, cut into 1-inch pieces
• 3 parsnips, cut into 1-inch pieces
• 1 pound Yukon gold potatoes, cut into 1-inch pieces
• 3 tablespoons tomato paste
• 1 tablespoon fresh thyme leaves
• 2 bay leaves
• Salt and black pepper
• ¼ cup chopped fresh parsley

Instructions

 

• Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the beef cubes in a single layer and brown on all sides. Remove the beef and set it aside.
• Add the onion to the same pot and cook until it softens. Stir in the garlic and cook for one minute more.
• Pour in the Guinness and scrape the bottom of the pot to loosen any browned bits. Let it simmer for two minutes.
• Return the beef to the pot along with the beef stock, tomato paste, thyme, bay leaves, salt, and pepper. Bring everything to a boil, then reduce to a low simmer. Cover and cook for 90 minutes.
• Add the carrots, parsnips, and potatoes. Continue simmering uncovered for 45 minutes until the vegetables are tender and the beef is very soft.
• Remove the bay leaves. Taste and adjust salt and pepper if needed. Stir in the parsley just before serving.

Notes

If the broth seems thin at the end, mash a few potato pieces against the side of the pot to help thicken it. Leftovers taste even better the next day once the flavors have settled. Serve with crusty bread to soak up the broth. Skip the parsley if you do not have it on hand.

Course: Soup
Cuisine: Irish
Equipment: Dutch oven, cutting board, chef’s knife

Moroccan Spiced Lamb Stew with Sweet Potatoes and Turnips

This stew combines tender lamb with earthy sweet potatoes and turnips in a warmly spiced broth. It works well for cool fall evenings when you want a filling one-pot meal that still feels light enough for regular weeknight dinners. The spices give the dish a fragrant, slightly sweet profile while the root vegetables add a soft texture that contrasts with the chunks of lamb.

Moroccan Spiced Lamb Stew with Sweet Potatoes and Turnips

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Course Main Course

Cuisine Moroccan

Servings 4 people

Equipment

• Dutch Oven
• Cutting Board
• Sharp Knife

Ingredients

  

• 1 1/2 pounds lamb stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 medium turnips, peeled and cut into 1-inch cubes
• 1 (14-ounce) can diced tomatoes
• 4 cups beef broth
• Salt and black pepper, to taste
• 1/4 cup chopped fresh cilantro, for serving
• Lemon wedges, for serving

Instructions

 

• Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb cubes and cook until browned on all sides, about 6 to 8 minutes. Remove the lamb and set it aside.
• Add the onion to the same pot and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.
• Add the cumin, coriander, cinnamon, smoked paprika, and cayenne pepper. Stir for 30 seconds until the spices smell fragrant.
• Return the lamb to the pot. Add the sweet potatoes, turnips, diced tomatoes with their juice, and beef broth. Season with salt and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour and 15 minutes, or until the lamb is tender and the vegetables are soft.
• Taste and adjust seasoning if needed. Serve the stew in bowls topped with chopped cilantro and a squeeze of lemon.

Notes

Let the stew sit for 15 minutes off the heat before serving so the flavors settle. The turnips hold their shape better than potatoes during the long simmer, so avoid over-stirring near the end. Leftovers taste even better the next day and reheat well on the stovetop with a splash of broth to loosen the texture.

Course: Main Course
Cuisine: Moroccan
Equipment: Dutch Oven, Cutting Board, Sharp Knife

Thai Coconut Curry Stew with Butternut Squash and Chickpeas

This stew brings together creamy coconut milk and mild Thai curry with the natural sweetness of roasted butternut squash. Chickpeas add hearty texture that makes the dish filling enough for a full meal on cooler nights.

The balance of savory, slightly spicy, and sweet flavors works well after a long day. It comes together in one pot and tastes even better the next day once the ingredients have time to settle.

Thai Coconut Curry Stew with Butternut Squash and Chickpeas

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Course Soup

Cuisine Thai

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife
• Wooden spoon

Ingredients

  

• 1 tablespoon coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons Thai red curry paste
• 1 medium butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) full-fat coconut milk
• 2 cups vegetable broth
• 1/2 teaspoon salt
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• Cooked rice, for serving

Instructions

 

• Heat the coconut oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
• Stir in the garlic and ginger. Cook for 1 minute until fragrant.
• Add the Thai red curry paste and stir for 30 seconds to coat the vegetables.
• Add the butternut squash cubes and chickpeas. Pour in the coconut milk and vegetable broth. Add the salt and stir to combine.
• Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes until the squash is tender when pierced with a fork.
• Remove the pot from the heat. Stir in the lime juice.
• Ladle the stew over cooked rice and top with chopped cilantro before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you want a thicker consistency. Leftovers keep well in the refrigerator for up to 4 days and reheat smoothly on the stovetop with a splash of broth. If the curry paste you use is very mild, add an extra tablespoon at the start to reach the heat level you prefer.

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

Rustic Pork Stew with Apples, Rutabaga, and Carrots

This stew brings together chunks of pork with sweet apples and sturdy root vegetables for a balanced bowl. It works well on cool nights when you need a filling meal that still feels fresh.

The pork turns tender after slow simmering while the rutabaga and carrots hold their shape. Apples add a mild sweetness that pairs with the savory broth and thyme.

Rustic Pork Stew with Apples, Rutabaga, and Carrots

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 1 1/2 pounds pork stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and sliced
• 1 medium rutabaga, peeled and cubed
• 2 firm apples, cored and chopped
• 4 cups chicken broth
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the pork cubes and brown them on all sides for about 6 minutes.
• Stir in the diced onion and cook for 3 minutes until it softens.
• Add the sliced carrots and cubed rutabaga. Cook for 5 minutes, stirring occasionally.
• Pour in the chicken broth and add the salt, black pepper, and thyme. Bring the mixture to a simmer.
• Cover the pot and cook on low heat for 45 minutes until the pork is tender.
• Stir in the chopped apples and simmer uncovered for 10 more minutes.

Notes

Serve the stew with crusty bread to soak up the broth. If the apples are very sweet, add an extra pinch of salt at the end to balance the flavor. Leftovers keep well in the fridge for three days and reheat gently on the stove without breaking down the vegetables.

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

Smoky Chipotle Black Bean Stew with Beets and Sweet Potatoes

This stew brings together earthy beets and sweet potatoes with hearty black beans in a smoky chipotle broth. It works well on cool evenings when you want something filling but simple to prepare. The flavor leans smoky and slightly spicy, with natural sweetness from the root vegetables balancing the heat.

The texture stays thick enough to feel like a stew while the beans add creaminess as they simmer. Beets contribute a deep color and mild earthiness that pairs nicely with the chipotle.

Smoky Chipotle Black Bean Stew with Beets and Sweet Potatoes

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Course Soup

Cuisine Mexican

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 2 medium beets, peeled and cut into 1-inch cubes
• 2 chipotle peppers in adobo sauce, finely chopped, plus 1 tablespoon adobo sauce
• 2 cans (15 ounces each) black beans, drained and rinsed
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh cilantro, chopped, for serving
• Lime 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 and cook for 1 minute until fragrant.
• Add the sweet potato cubes and beet cubes. Cook for 5 minutes, stirring occasionally.
• Mix in the chopped chipotle peppers and adobo sauce, then add the black beans, vegetable broth, cumin, smoked paprika, salt, and black pepper.
• Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25 minutes, stirring once or twice, until the sweet potatoes and beets are tender.
• Remove the pot from the heat. Serve the stew in bowls topped with chopped cilantro and a squeeze of lime.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. The beets release some liquid as they cook, so check the seasoning near the end rather than at the start. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle.

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

French Lentil and Root Vegetable Stew with Thyme

This stew pairs nutty French lentils with a mix of earthy root vegetables for a filling bowl that suits chilly fall days. Fresh thyme runs through the broth and gives it a gentle herbal flavor that feels cozy without being heavy. The lentils stay firm while the vegetables soften, creating a balanced texture that works well for lunch or dinner.

It comes together in one pot and needs little hands-on time once the chopping is done. The result is a simple, satisfying meal that highlights seasonal produce and stores well for leftovers.

French Lentil and Root Vegetable Stew with Thyme

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Course Main Course

Cuisine French

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1 cup French green lentils, rinsed
• 2 medium carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 small celery root, peeled and diced
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 4 fresh thyme sprigs
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
• Stir in the garlic, carrots, parsnips, and celery root. Cook for 5 minutes, stirring now and then.
• Add the lentils, thyme sprigs, bay leaf, and vegetable broth. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender but still hold their shape.
• Remove the thyme sprigs and bay leaf. Season with salt and black pepper.
• Ladle the stew into bowls and top with chopped parsley before serving.

Notes

Taste the broth near the end of cooking and add a pinch more salt if the root vegetables taste too sweet. The parsley adds a fresh contrast right at the table, so do not stir it in early. Leftovers thicken as they sit, so loosen them with a splash of broth when reheating.

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

Ginger Miso Vegetable Stew with Shiitake and Daikon

This stew brings together earthy root vegetables and savory mushrooms in a light but satisfying broth. The miso adds depth while fresh ginger keeps the flavors bright and balanced. It works well on cool evenings when you want something warming without feeling heavy.

Daikon and carrots soften just enough to soak up the broth, while shiitake mushrooms add a meaty texture. The result is a simple, one-pot meal that highlights fall produce with an Asian-inspired twist.

Ginger Miso Vegetable Stew with Shiitake and Daikon

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Course Soup

Cuisine Asian

Servings 4 people

Equipment

• Large Pot
• Knife
• Cutting Board

Ingredients

  

• 1 tablespoon sesame oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 8 ounces shiitake mushrooms, stemmed and sliced
• 1 medium daikon, peeled and cut into 1-inch chunks
• 3 medium carrots, sliced into rounds
• 5 cups vegetable broth
• 3 tablespoons white miso paste
• 3 green onions, thinly sliced

Instructions

 

• Heat the sesame oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the shiitake mushrooms and cook until they begin to brown, about 4 minutes.
• Add the daikon chunks and carrot slices. Pour in the vegetable broth and bring the mixture to a simmer. Cook uncovered for 20 minutes until the vegetables are tender.
• Place the miso paste in a small bowl and ladle in about 1/2 cup of the hot broth. Whisk until smooth, then stir the mixture back into the pot. Simmer gently for 3 more minutes without boiling.
• Ladle the stew into bowls and top each serving with sliced green onions.

Notes

Stir the miso in off the heat or at a bare simmer to keep its flavor fresh. If the broth tastes too mild after adding the miso, add a splash more broth to adjust rather than extra miso. Leftovers thicken slightly in the fridge, so add a little water when reheating on the stove.

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

Italian Sausage Stew with White Beans, Potatoes, and Kale

This stew combines browned Italian sausage with creamy white beans and chunks of potato that soak up the broth. Kale stirred in at the end adds color and a light earthy note. It works well on weeknights when you need a one-pot meal that still feels substantial.

The texture stays hearty from the potatoes and beans, while the sausage gives a savory backbone. A simple oregano seasoning keeps the flavors straightforward and balanced.

Italian Sausage Stew with White Beans, Potatoes, and Kale

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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 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 medium potatoes, peeled and cubed
• 4 cups chicken broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 bunch kale, stems removed and chopped
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Grated Parmesan cheese, for serving

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 potatoes, chicken broth, oregano, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the potatoes are tender.
• Add the white beans and kale. Cook for another 5 minutes until the kale wilts and the beans are heated through.
• Ladle the stew into bowls and top each serving with grated Parmesan cheese.

Notes

Add the kale only in the last few minutes so it keeps some texture instead of turning mushy. If the broth thickens too much on the second day, loosen it with a splash of water or broth when reheating. Mild sausage works for a gentler flavor, while spicy sausage adds a bit of heat without needing extra seasoning.

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

Spiced Harissa Chicken Stew with Carrots and Parsnips

This stew combines tender chicken with sweet carrots and parsnips in a broth warmed by harissa and spices. The root vegetables hold their shape during simmering, giving the dish a hearty texture that feels right for cooler days.

It works well for weeknight dinners or casual gatherings. The balance of gentle heat from harissa and the natural sweetness of the vegetables creates a flavorful, one-pot meal that reheats nicely.

Spiced Harissa Chicken Stew with Carrots and Parsnips

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Course Soup

Cuisine Mediterranean

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 medium carrots, peeled and sliced into 1/2-inch rounds
• 2 medium parsnips, peeled and sliced into 1/2-inch rounds
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 tablespoons harissa paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 2 tablespoons fresh cilantro, chopped, for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until the onion softens.
• Add the chicken pieces to the pot. Season with salt and pepper, then cook for 5 to 6 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
• Stir in the harissa paste, cumin, and smoked paprika. Cook for 1 minute to toast the spices.
• Add the carrots, parsnips, and chicken broth. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 25 to 30 minutes until the vegetables are tender and the chicken is cooked through.
• Taste and adjust salt and pepper if needed. Ladle the stew into bowls and top with fresh cilantro before serving.

Notes

Use a mild harissa if you prefer less heat, or add a pinch more cumin to deepen the spice without extra chili. The stew thickens as it sits, so add a splash of broth when reheating leftovers. It pairs best with simple sides like crusty bread to soak up the broth.

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

Creamy Mushroom and Potato Stew with Fresh Herbs

This stew pairs earthy mushrooms with soft chunks of potato in a light cream broth. Fresh herbs add brightness that balances the richness. It works well for weeknight dinners or weekend lunches when the weather turns cool.

The texture stays hearty from the potatoes while the mushrooms bring a savory depth. A handful of fresh herbs stirred in at the end keeps the flavor bright without overpowering the simple ingredients.

Creamy Mushroom and Potato Stew with Fresh Herbs

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Wooden spoon
• Knife
• Cutting board

Ingredients

  

• 2 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 pound cremini mushrooms, sliced
• 1.5 pounds Yukon gold potatoes, cut into 1-inch cubes
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tablespoons fresh thyme leaves
• 1 tablespoon chopped fresh rosemary
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

 

• Melt the butter in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
• Stir in the garlic and mushrooms. Cook until the mushrooms release their liquid and start to brown, about 8 minutes.
• Add the potatoes and vegetable broth. Bring the mixture to a simmer and cook until the potatoes are tender, about 20 minutes.
• Reduce the heat to low and pour in the heavy cream. Stir gently and let the stew warm through for 5 minutes.
• Add the thyme, rosemary, and parsley. Season with salt and black pepper, then serve.

Notes

For a thicker stew, mash a few potato pieces against the side of the pot before adding the cream. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. If fresh rosemary feels too strong, reduce it to 1 teaspoon and rely more on the thyme and parsley.

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

Maple-Glazed Root Vegetable Stew with Tempeh

This stew brings together earthy root vegetables and protein-rich tempeh in a light maple glaze that turns the broth slightly sweet and savory. It works well on cool evenings when you want something filling but not heavy. The vegetables stay tender without turning mushy, and the tempeh takes on a gentle maple flavor as it simmers.

The dish balances the natural sweetness of carrots, parsnips, and sweet potato with a simple broth base. Fresh thyme adds an herbal note that keeps the maple from feeling too dessert-like.

Maple-Glazed Root Vegetable Stew with Tempeh

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Course Soup

Cuisine American

Servings 4 people

Equipment

• Large pot
• Cutting board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 carrots, peeled and cut into 1-inch pieces
• 2 parsnips, peeled and cut into 1-inch pieces
• 1 large sweet potato, peeled and cubed
• 8 ounces tempeh, cubed
• 1/4 cup maple syrup
• 4 cups vegetable broth
• 1 teaspoon fresh thyme leaves
• Salt and black pepper to taste
• Chopped fresh parsley for serving

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens. Stir in the garlic and cook for 30 seconds more.
• Add the carrots, parsnips, and sweet potato. Cook for 5 minutes, stirring occasionally so the vegetables begin to soften at the edges.
• Add the tempeh cubes, maple syrup, vegetable broth, and thyme. Bring the mixture to a gentle boil, then reduce the heat to low.
• Cover the pot and simmer for 25 minutes, or until the root vegetables are fork-tender. Season with salt and black pepper.
• Ladle the stew into bowls and top with chopped parsley before serving.

Notes

Simmer the stew uncovered for the last 5 minutes if you want the broth to reduce and coat the vegetables more thickly. The parsley adds a fresh contrast to the sweet maple notes, so do not skip it. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture.

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

Hearty Vegetable Barley Stew with Beets and Celery Root

This stew brings together earthy beets and mild celery root with chewy barley for a filling meal that feels right at home on cool evenings. The combination creates a balanced mix of sweet and savory notes with a thick, comforting texture that holds up well as leftovers.

It works especially well when you want a one-pot dinner that uses up root vegetables from the market. The barley adds substance without meat, making the stew satisfying for both weeknight meals and casual gatherings.

Hearty Vegetable Barley Stew with Beets and Celery Root

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Course Main Course

Cuisine American

Servings 4 people

Equipment

• Large Pot
• Cutting Board
• Knife

Ingredients

  

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 medium celery root, peeled and cubed
• 2 medium beets, peeled and cubed
• 2 carrots, sliced
• 1 cup pearl barley
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions

 

• Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until the onion softens.
• Stir in the celery root, beets, and carrots. Cook for 5 minutes, stirring occasionally.
• Add the pearl barley, vegetable broth, and thyme. Bring the mixture to a boil.
• Reduce the heat to low, cover the pot, and simmer for 35 minutes until the barley is tender and the vegetables are soft.
• Season with salt and pepper. Stir in the fresh parsley just before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Wear gloves when handling beets to avoid staining your hands. The parsley adds a fresh contrast to the sweet root vegetables, so do not skip it at the end.

Course: Main Course
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife