Root vegetables are defined as underground plant parts which are consumed by humans (and some animals). They include carrots, potatoes, and celery. We’ve got a yummy stew recipe chock full of root vegetables to try next time you camp (or anytime, it’s so good)!
Dutch Oven Vegetable Stew (serves 4)
Recipe from freshoffthegrid.com
Ingredients
2 tablespoons oil
8 ounces mushrooms, halved or quartered
1 teaspoon salt
1 small onion, chopped
2 large carrots, sliced
1 celery stick, sliced
8-10 baby potatoes, cubed
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons flour
½ cup red wine
1 tablespoon soy sauce
2 cups vegetable stock
1 teaspoon thyme
1 bay leaf
Instructions
Heat 1 tablespoon of oil in a 4-quart Dutch oven. Add mushrooms and sauté until browned, about 5 minutes. Add the onion, carrot, celery, potatoes, and salt and sauté 2-3 minutes. Add the garlic and tomato paste and sauté 1 minute more. Adding the flour, stir to coat the vegetable in the flour and then add the red wine and soy sauce. Simmer until the red wine is almost evaporated and then add vegetable stock, thyme, and bay leaf. Cover and simmer for 10 minutes and then uncover to let stew thick, about 10 more minutes.
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