Hearty Ten Vegetable Stew (ATK)

By hmp13

Kale greens or curly leaf spinach can be substituted for the chard; the kale will require about 5 additional minutes of simmering time to become tender. Use medium red potatoes, measuring 2 to 3 inches in diameter, in this recipe

Ingredients

• 2 tablespoon canola oil
• 1 pound white mushrooms, sliced thin
• Salt
• 8 ounces swiss chard, stems and leaves separated, stems chopped fine and leaves cut into 1/2 inch pieces
• 2 onions, minced (about 2 cups)
• 1 celery rib, cut into 1/2 inch pieces
• 1 carrot, peeled, halved lengthwise, and sliced 1 inch thick
• 1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
• 6 garlic cloves, minced
• 2 teaspoons minced fresh thyme, or 1/2 teaspoon dried
• 2 tablespoons flour
• 1 tablespoon tomato paste
• 1/2 cup dry white wine
• 3 cups vegetable broth
• 2 1/2 cups water
• 8 ounces red potatoes (about 2 medium), cut into 1 inch pieces
• 2 parsnips, peeled and cut into 1 inch pieces
• 8 ounces celery root, peeled and cut into 1 inch pieces
• 2 bay leaves
• 1 zucchini, seeded and cut into 1/2 inch pieces
• 1/4 cup minced fresh parsley
• 1 tablespoon fresh lemon juice
• Pepper

Preparation

Step 1

Heat 1 tablespoon of the oil in a large dutch oven over medium heat until shimmering. Add the mushrooms and ¼ teaspoon salt, cover and cook until the mushrooms are very wet, about 5 minutes. Uncover and continue to cook until the mushrooms are dry and browned, 5 to 10 minutes.

Add the remaining 1 tablespoon oil, chard stems, onions, celery, carrot, bell pepper and ½ teaspoon salt and cook until the vegetables are well browned, 7 to 10 minutes.

Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and tomato paste and cook until lightly browned, about 1 minute. Stir in the wine, scraping up the browned bits, and simmer until nearly evaporated, about 2 minutes. Stir in the broth, water, potatoes, parsnips, celery root, and bay leaves and bring to simmer.

Reduce the heat to medium-low, partially cover, and cook until the stew is thickened and the vegetables are tender, about 1 hour. Stir in the zucchini and chard leaves and continue to simmer until tender, 5 to 10 minutes.

Discard the bay leaves and stir in the parsley and lemon juice. Season with salt and pepper to tasted and serve. (the stew can be cooled, transferred to an airtight container, and refrigerated for up to 3 days or frozen for up to 1 month. Thaw if frozen, then reheat over low heat.)