Root Vegetable Stew

My roommate is officially getting annoyed with me referring to my mineral water as Dom Perignon and rapping to Drake as I drink it from the bottle.  So I’m in my room writing you this letter.  Still sippin’ that Dom though.

Root Vegetable Stew

Prep Time20 mins
Cook Time1 hr
Servings: 4 servings


  • 1 rutabaga peeled and diced
  • 2 parsnips peeled and sliced
  • 3-4 carrots peeled and sliced
  • 2 beets peeled and diced
  • 1 leek chopped
  • 2 shallots chopped
  • 3 garlic cloves minced
  • 2 cups chicken bone broth
  • 1 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sea salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 3 tbsp arrowroot starch


  • Combine all ingredients in a large covered stockpot and let cook on low heat for 1 hour, stirring occasionally.
  • The secret ingredient is really the arrowroot starch because it makes the savory broth turn into Whole30 approved gravy.
  • Reheats well for lunches.

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