Root Cellar Stew

    Root Cellar Stew

    "Better is a dinner of herbs where love is than a fattened ox and hatred with it." — Proverbs 15:17

    A hearty, resourceful meal made from what is kept close to the earth. Nourishment found in simplicity and shared with love.

    Ingredients

    • 4 large russet potatoes (approx. 2 lbs), peeled and cubed
    • 3 large carrots, sliced into rounds
    • 1 large yellow onion, diced
    • 3 cloves garlic, minced
    • 4 cups (1 quart) low-sodium vegetable broth
    • 1 can (15oz) cannellini beans, drained and rinsed
    • 1 tbsp olive oil
    • 1 tsp dried thyme and 1 tsp dried rosemary
    • Salt and pepper to taste

    Instructions

    1. Sauté: In a large Dutch oven or pot, heat oil over medium. Add onion and carrots, sautéing for 5-7 mins until softened. Add garlic and herbs for 1 min.
    2. Simmer: Add potatoes and broth. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 mins until potatoes are tender.
    3. Thicken: Add the beans. For a creamier stew, use a potato masher to lightly crush a few potatoes directly in the pot.
    4. Season: Add salt and pepper. Serve hot with a slice of honey bread.