Root Vegetable Stew Recipe
Another day, another four inches of snow on the ground. While I’ve always loved the soft and silent beauty of snow, I have to admit, this particular winter has been long, and tough to endure—emotionally.
Sometimes small comforts can make all the difference. The warmth of a soft blanket, a toddler-snuggle or a warm bowl of a delicious root vegetable stew can warm the soul.
Honestly, I know that if I ever moved to a warmer climate, I’d miss these white winters.
I even think I’d miss the cold, but don’t tell anyone I said that. A part of me believes that you can’t truly appreciate the glory of spring unless you’ve endured the chill of winter.
So, while we soldier through what’s left of this winter, why not pause and enjoy the season? I’m loving the simplicity of this root vegetable stew recipe—isn’t it just gorgeous?
A meal like this makes being snowed in seem more than tolerable.
So, if winter is wearing on you like it’s wearing on me, take comfort and enjoy some true comfort food.
Root vegetable stew
1 bottom round roast (sized to your needs)
½ a sweet onion
1 oversized carrot or a few smaller carrots
1 large sweet potato
1 watermelon radish (this variety isn’t overly peppery)
2-4 cloves of fresh garlic
4 cups mushroom stock
1 cup dry red wine
season to taste
1. Wash, peel and chop your vegetables. You’ll want to keep the carrot and sweet potato in larger pieces if putting them into the crock at the start of the cooking time. Place the meat into the crock pot and top with the mushroom stock and red wine. Place the vegetables around the meat so that everything is in the liquid.
2. Cover and cook on low for 7-9 hours. The longer it cooks the more tender the meat will be. Enjoy with a fresh batch of corn bread.