Roasted Vegetable Stew

This wonderful stew is made with mostly root vegetables, but not all. It takes a little time and attention to prepare because of all the vegetables the stew includes. I think you'll find it all worthwhile since then you can enjoy the wonderful aroma while the stew is baking. Also, there's not much more to do, just a small sauce addition toward the end of baking. Feel free to mix-and-match vegetables, add or subtract. We enjoy serving this stew with biscuits which have baked right alongside the roasting stew during the last ten minutes or so of baking. Also, a very important go-along is a sauce of mayonnaise, mixed with a small amount of mustard (we use a mixture of Gulden's and Grey Poupon, Country Style), and a thinly sliced scallion or two. Don't leave this out!


3   CarrotsPeeled, and cut into large chunks, or if small, just left as is
2   Yellow OnionOr any kind of cooking onion, peeled and quartered
3   Baby Vidalia OnionsOr leeks, or if not available, extra onions
3   BeetsPeeled and cut into quarters; this brings about magenta fingers, but not for long
2 cups RutabagaPeeled and cut into one inch or larger cubes
2 cups Brussel SproutsOr cabbage wedges, about one inch or so
4   ParsnipsPeeled and sliced into large chunks, at least an inch
2   Potatoes, WhiteCut into quarters
2   YamsOr sweet potatoe, peeled, and cut into quarters
4 cups String Beans Mature work well, but any size will do; stem ends clipped
2 tbsp Classic Olive Oil
1 tsp SaltOr to taste; don't recommend omitting entirely
½ tsp White PepperOr, to taste
½ tsp Marjoram
¼ tsp ThymeUse with discretion; overdone
½ tsp Savory
1 tbsp Unsalted ButterLightly salted works as well, adjust accordingly salt measurement listed above
1 tbsp Flour, All Purpose, Unbleached
½ cup Vermouth Cooking WineWhite wine will do as well
½ cup Water


1 Find a large, deep roasting pot with a lid. Set the oven temperature to 400 degrees.
2 Start layering the vegetables in the roasting pot. First the beets on one third of the botton layer, then the yams or sweet potatoes, then the white portatoes to finish off the first layer.
3 For the next layer, add the carrots, rutabaga, parsnips, and perhaps onions.
4 Continue with the brussel sprouts or cabbabe, and baby vidalias or leeks.
5 On the top, arrange the string beans.
6 Sprinkle in the salt, pepper, marjoram, thyme, and savory.
7 Drizzle on the olive oil.
8 Cover the pot, place in the oven, and bake for one hour.
9 After about 45 minutes, prepare the sauce: In a small saucepan, melt the butter. Remove the pan from the burner and stir in the flour. Then add the vermouth or other cooking wine, water, and bouillion. Mix until pretty smooth and place pan back on burner. Stirring constantly, allow mixture come to boil and stir until thickened.
10 Take the stew out of the oven after it has baked for an hour, and pour on the sauce, distributing it over the whole stew. Cover the roasting pot again, and place it back in the oven. Let the stew bake for ten to fifteen more minutes.
11 The stew is now piping hot and ready.