Roasted Veggie Stew

Print Recipe

A great hearty stew for both meat lovers and vegetarians.

Prep Time30

Cook Time1

Course: Main Course, Soups

Cuisine: American

Keyword: soup, stew

Servings: cups

Calories: 155kcal

Author: Eating With Deb

Equipment

Large Stock Pot
2 Sheet Pans

Ingredients

1 cup beets cubed
1 cup potatoes cubed
1 cup carrots diced
1 cup broccoli florets and stems
1 cup bell pepper diced
1 cup mushrooms sliced
1 cup beans cut into bite sizes
½ cup onions diced
2 tbsp garlic fresh minced
2 tsp Thyme chopped
2 tsp oregano chopped
2 tsp parsley chopped
8 tbsp butter
8 tbsp flour
4 cups veggie or beef broth

Instructions

Line 2 sheet pans with parchment paper. On 1 spread out the potatoes, beets, carrots and 1 T of garlic. On the other spread out the rest of the veggies and remaining tablespoon of garlic. Drizzle the veggies with olive (or canola) oil and sprinkle on a little sea salt and black pepper.
In a 400° oven, roast the pan with the potatoes for about 30 minutes (until tender and browning). Roast the remaining veggies for 15 minutes (until tender). The outcome reduces the veggies down to about 4 cups.
In a 4 quart (or larger) sauce pan, melt 8 T of butter then whisk in the 8 T of flour. I like a thick, hearty stew, but if you want it more soup-like, use only 6 T each of butter and flour. Whisk this mixture for a few minutes to start browning the flour and take the pasty taste out of it. While whisking, slowly add the 4 quarts of veggie or beef broth. Don’t add the broth too fast or it will result in clumps.
Then add the fresh herbs and your veggies. Simmer for 5 minutes.
Enjoy!

Notes

If desired, you can add in some of the beets greens (sliced) at the end. Or a cooked grain of some sort works well in this stew, like barley or wild rice. I would definitely make the thinner version if adding barley or rice as either one will soak up some of the liquid.

This stew freezes well and will last several months in the freezer.

Nutrition