Roasted Root Vegtable Stew Recipe | One Dish Dinner
This simple dish makes a fantastic fall meal on it's own or
roasted with meat.
This has to be one of my favorite fall meals, it's so easy, can be left to it's own devices to cook while we tend the garden and when we come in from fall chores with a little chill from the crisp air, it's so nice to have a hot meal ready to eat...well almost :)
Pick some fresh root veggies from your garden. Use whatever you like, for mine, I used 2 beet root, 1 rutabaga, 2 turnips, 3 carrots, 1 potato, an onion (including the tops) and 4 cloves of garlic.
Wash the veggies - no need to peel anything except the onion and garlic. Slice or dice everything into bite size pieces. Season with a little celtic salt, pepper and drizzle with a little olive oil. Place in a roasting pan with the lid on and cook in the oven on 300 for about 2 hours.
(feel free to add any cubed pasture raised meat)
Remove veggies from the oven and place the roasting pan on the stove-top on medium heat. Mix 2 tbs of an organic thicker (I used einkorn wheat) with 1 cup of water, beat together and pour over veggies. Sprinkle on some oregano and simmer for one minute, then serve.
This is a thick hearty stick-to-your-ribs stew!