Go Back Email Link
–+ servings
Vegetable Stew with Sage-Infused Chicken Broth

Seasonal Vegetable Stew with Sage-Infused Chicken Broth

This hearty vegetable stew is made by simmering a variety of seasonal vegetables in a sage-infused chicken broth, resulting in a comforting and aromatic dish. The stew develops a thick, velvety texture with tender vegetables and flavors that evoke warmth and hominess, perfect for cool fall evenings.
Hit the Rating button
Print Pin
Course: Main Course
Cuisine: Comfort Food
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories: 180kcal
Author: James Taylor
Servings: 4

Equipment

Ingredients

  • 2 cups seasonal root vegetables (carrots, parsnips, potatoes) peeled and chopped
  • 1 cup celery stalks chopped
  • 1 cup onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth preferably sage-infused
  • 1 tbsp fresh sage chopped
  • 1 tbsp olive oil
  • to taste salt and pepper

Instructions

  • Heat the large pot over medium heat and add the olive oil. Once shimmering, add the diced onion and chopped celery, sautéing until they soften and become fragrant, about 5 minutes. Add the minced garlic and chopped sage to the pot, cooking for another minute until the garlic is fragrant and slightly golden. Stir frequently to prevent sticking.
    Heat the large pot over medium heat and add the olive oil
  • Pour in the chopped seasonal root vegetables and stir to coat them with the aromatic mixture. Let them cook for 3–4 minutes to start softening and absorb flavors.
    Pour in the chopped seasonal root vegetables and stir to coat them with the aromatic mixture
  • Pour in the sage-infused chicken broth and bring the mixture to a gentle simmer. Cover the pot and let it cook for about 30 minutes, or until the vegetables are tender and the flavors meld together.
    Pour in the sage-infused chicken broth and bring the mixture to a gentle simmer
  • Uncover the pot and check the seasoning, adding salt and pepper to taste. If you prefer a thicker consistency, stir in a slurry of a teaspoon of cornstarch mixed with water and cook for another 5 minutes until thickened.
    Uncover the pot and check the seasoning, adding salt and pepper to taste
  • Once the vegetables are tender and the stew has thickened to your liking, remove from heat. Serve hot, garnished with a fresh sprig of sage if desired, and enjoy the comforting aroma and hearty texture.
    Serve Vegetable Stew with Sage-Infused Chicken Broth

Nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 650mg | Potassium: 620mg | Sugar: 8g | Vitamin C: 20mg | Calcium: 30mg | Iron: 1.2mg