This sweet potato stew is one of the many vegan dishes I whipped up at the cottage last week. Every year, my family rents a cottage in the little town of Westport. I have been away for the past few years and therefore have not had the opportunity to go. While it was certainly a lot of time with the little kids, it was also a time to relax, unwind and come up with some new recipes. This hardy stew is definitely a keeper with autumn right around the corner.
My feelings about salad and stew are synonymous. Stew is about using a variety of ingredients you have on hand to create something hardy, healthy and delicious. For this meal, I grabbed a bunch of vegetables that were leftover from the week, roughly chopped them, stuck them in a pot and cooked them in the oven with a kind of miso-gravy-broth. I was shocked when my little brother, who can be quite particular about his food, had a second helping. So let this recipe inspire you to create a magical stew of your own. I hope that picky child or particular younger brother or perhaps stubborn partner in your life helps themselves to a second bowl.
If you make any of my recipes I would love to see how they turn out. Snap a photo with your phone and tag me in your Instagram post @diningtoknow. Enjoy!
Sweet Potato Stew
- 2 medium sweet potatoes
- 2 large carrots
- 1 lb. brown mushrooms
- 2 yellow onions
- 3 ribs celery
- handful of fresh thyme, rosemary and parsley sprigs
- 1 head of fresh garlic
- 2-3 medium roma tomatoes
- 6-8 cups vegetable broth
- 1/2 cup of white wine
- 1/4 cup white miso paste
- sea salt and cracked pepper to taste
- white flour or cornstarch for thickening
- Roughly chop potato, carrot, mushrooms and set aside.
- Finely dice celery, onion and peel the garlic cloves.
- Toss all the vegetables together, add salt and pepper and place in pot with fresh herbs on top.
- Blend the white wine, miso and vegetable broth.
- Pour liquid into pot.
- Cook at 450°F until vegetables are soft.
- Midway through cooking once the liquid is bubbling add a tablespoon or two of sifted white flour or cornstarch to thicken the stew.