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.

Print Recipe

Root Vegetable Stew

Prep Time20 mins

Cook Time1 hr

Servings: 4 servings

Ingredients

• 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

Instructions

• 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.