Spicy Tomato-Based Vegetable Stew
Submitted by katieWoW
A big-batch vegetable stew loaded with carrots, turnips, parsnips, and mushrooms in a spicy tomato-chicken broth. Freezer-friendly and served over couscous.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the kind of stew you make on a Sunday afternoon in the biggest pot you own, then eat all week.
Chunky root vegetables like carrots, turnips, and parsnips get sautéed with onions, garlic, and hot chili pepper, then simmered in chicken broth with tomato paste until everything is fork-tender and the broth has turned into a rich, spiced sauce. Quartered mushrooms add earthy depth.
Ladle it over a bed of fluffy couscous and dinner is served. It freezes brilliantly in big batches, and you can bulk it up with meatballs, spicy sausages, or keep it as-is for a lighter meal.
Variations
- Toss in cubed butternut squash or sweet potato alongside the root vegetables.
- Swap the chicken broth for vegetable stock to make it fully vegetarian.
- Add browned Italian sausage or lamb meatballs for a heartier, protein-packed version.
Kitchen Tips
- Add the vegetables in the order listed. Onions and garlic go first to build the flavor base, then the harder root vegetables that need more time.
- Season as you go. Oregano and basil are the backbone, but taste regularly and trust your instincts.
Ingredients
Directions
Sauté the following in ‘enough’ vegetable oil adding the ingredients in the order specified: 2 onions (chopped) 2+ cloves garlic ½ hot chilli pepper (don’t go overboard!) 3 to 4 lbs carrots, turnips, parsnips in chunks (proportion according to taste) 1 to 2 lbs mushrooms (quartered)
Once the veg are done, add enough of the following stock to cover them with a little room to spare: 3 pts chicken/chicken flavor stock 1 small can of tomato paste Season with oregano, basil, and whatever you feel like. The important thing with this recipe is to taste regularly and go with your gut as to what is best. Serve the ‘sauce’ over a bed of couscous. Note: ----- To this you can add anything from meatballs to spicy sausages to ... nothing. It freezes really well, so I make it in very large batches.
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