Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into thick coins
  • 2 medium parsnips, sliced into thick coins
  • 1 lb Yukon Gold potatoes, cubed into 1-inch pieces
  • 1 cup frozen peas
  • 1 cup diced celery
  • 1 tbsp tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tbsp soy sauce
  • 2 bay leaves
  • 1/4 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the butter or oil in a Dutch oven over medium-high heat. Add the diced onion, carrots, and parsnips, and sauté for 6–8 minutes until the vegetables develop a deep, golden-brown sear.
  2. Stir in the minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  3. Stir in the cubed potatoes and celery. Pour in the vegetable broth and soy sauce, then add the dried thyme, smoked paprika, and bay leaves.
  4. Increase heat to bring the stew to a boil, then immediately reduce to low. Cover with a lid and simmer for 20–25 minutes, or until the potatoes are fork-tender.
  5. Remove the lid and stir in the frozen peas for 2 minutes.
  6. Mash 3–4 potato chunks directly against the side of the pot and stir them back into the broth to thicken. Remove the bay leaves, stir in the fresh parsley, and season with salt and pepper.