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Autumn Sweet Potato Stew

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!

Autumn Sweet Potato Stew

Sweet Potato Stew

Ingredients

  • 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

Instructions

  1. Roughly chop potato, carrot, mushrooms and set aside.
  2. Finely dice celery, onion and peel the garlic cloves.
  3. Toss all the vegetables together, add salt and pepper and place in pot with fresh herbs on top.
  4. Blend the white wine, miso and vegetable broth.
  5. Pour liquid into pot.
  6. Cook at 450°F until vegetables are soft.
  7. Midway through cooking once the liquid is bubbling add a tablespoon or two of sifted white flour or cornstarch to thicken the stew.
Note: The measurements and ingredients in this recipe are to be used as a guide only. Get creative and use what you have on hand. Feel free to substitute in different vegetables. Add more wine if you want or use different herbs. If your stew is too thick add more vegetable broth. If you want it to be less soupy then add less broth. You get the picture.

 

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1 Comment

  1. Joyce Hamelin says

    As one of the beneficiaries of this delicious stew, I can vouch for the taste, the warmth and I too, confess, I had a second bowl! It was delicious.

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