Jamie Oliver’s Root Vegetable Stew is pure comfort in a bowl. It’s the kind of meal that makes you want to curl up on the couch with a blanket and a spoon. The idea is simple: take humble, often overlooked root vegetables and turn them into something rich, hearty and packed with flavor.
But this isn’t your average stew. Jamie’s version layers in herbs, garlic, wine (or a good vinegar) and sometimes beans or lentils to bulk it out. The result? A rustic, almost Mediterranean twist on a classic winter dish. It’s vegetarian-friendly, nourishing and full of soul.
This dish shows what Jamie does best. making simple food sing.
Jamie Oliver Root Vegetable Stew Recipe
Ingredients Needed
Here’s what you typically need for Jamie’s take on this stew. Don’t worry if you’re missing one or two. there’s room to play.
Root Veggies (the Stars)
- 2 carrots
- 2 parsnips
- 1 sweet potato
- 1/4 of a celeriac (optional but adds depth)
- 2 potatoes (waxy ones hold up best)
Aromatics And Flavor
- 1 onion, chopped
- 2 garlic cloves, finely sliced
- 1 fresh rosemary sprig (or a pinch of dried)
- 1 bay leaf
- A few sprigs of thyme (optional)
- Olive oil
- Salt and black pepper
Liquids And Bulk
- 400g canned chopped tomatoes
- 500ml vegetable stock
- 100ml red wine (or a splash of balsamic vinegar)
- 1 tin of cannellini beans (or any white beans)
Optional Extras
- A handful of kale or spinach at the end
- Parmesan or vegan cheese to grate on top
- Crusty bread for serving
Equipment Needed
No fancy gear here. Just the basics:
- A large, heavy-bottomed pot or Dutch oven
- Chopping board
- Sharp knife
- Wooden spoon
- Ladle
- Peeler (makes life easier with those roots)
That’s it. No blenders, processors or gadgets. Just good old-fashioned stovetop cooking.
How To Make Jamie Oliver’s Root Vegetable Stew
Now for the fun part. The process is as much about the rhythm as the result-chop, stir, simmer, taste.
Step-by-step
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Prep the veg.
Peel everything. Roughly chop your carrots, parsnips, sweet potato, celeriac and potatoes into even chunks-bite-sized but not tiny. You want texture in the stew.
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Start the flavor base.
Heat a generous glug of olive oil in your pot. Toss in the onion and let it sweat gently over medium heat. Add garlic, rosemary and your bay leaf. Cook for 2-3 minutes until fragrant.
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Add the roots.
Throw in all your chopped veg. Stir to coat everything in that flavored oil. Let it cook for 5-10 minutes so the edges start to soften and caramelize slightly.
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Pour in the liquids.
Add the chopped tomatoes, vegetable stock and red wine (or vinegar). Stir well, bring to a boil, then lower to a gentle simmer.
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Simmer and stew.
Let it bubble away gently for 40-50 minutes. You want the veg tender but not falling apart. Add more stock if it gets too thick.
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Finish it off.
Drain and add the beans about 10 minutes before the end. They just need to heat through. If you’re adding greens, stir them in now too-they’ll wilt in a minute or two.
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Taste and adjust.
Always taste! Season with salt and pepper, maybe a squeeze of lemon or a dash more vinegar to brighten things up.
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Serve it up.
Ladle into bowls, top with a bit of cheese if you like and serve with good bread.
What I Learnt
Making this stew taught me something big: root vegetables are underrated. We often relegate them to sides or forget them altogether. But give them time and the right treatment-like slow cooking with herbs and broth. and they become the heroes of the dish.
I also realized how forgiving stews are. Forgot a parsnip? Add more carrot. No celeriac? Use turnip. As long as you keep the core idea-layering flavor and giving it time. you can make it your own.
One more thing: there’s a certain joy in cooking something slowly. It’s therapeutic. The chopping, the stirring, the gentle bubbling. it slows you down in the best way.
Recipe Tweaks For Jamie Oliver’s Root Vegetable Stew
Jamie’s stew is hearty, rustic and packed with earthy flavor. But there’s always room to add your own twist.
1. Boost the Umami:
Add a splash of soy sauce or tamari while the veggies are sautéing. A tablespoon or two won’t overpower but it will deepen the flavor. Even better? Try a teaspoon of miso paste stirred in at the end.
2. More Heat, Please:
Jamie keeps it pretty mild. If you like a bit of a kick, toss in a chopped red chili or a pinch of chili flakes with the garlic. You can even add harissa paste for a Moroccan vibe.
3. Creamier Texture:
Want the stew to feel silkier? Stir in a spoonful of crème fraîche or coconut milk near the end. This softens the sharpness of root veg and gives the whole dish a comforting, stew-meets-soup feel.
4. Herbs That Pop:
Jamie often uses rosemary or thyme. Swap in fresh sage, tarragon or even a touch of dill if you’re feeling adventurous. A bay leaf added early on adds that slow-cooked, old-world depth too.
5. Add a Protein Punch:
For a heartier version, chickpeas or lentils work beautifully. Stir in pre-cooked green or brown lentils about 10 minutes before it’s done. Or cube up some firm tofu, roast it with paprika and throw it in just before serving.
6. Root Veg Remix:
Not a fan of turnip? Sub in sweet potato or parsnip. Want something even more exciting? Roast some chunks of beetroot separately and add them in for an earthy sweetness and pop of color.
Storage Tips For Leftovers
This stew keeps like a champ. In fact, it often tastes even better the next day.
1. Cool It Properly:
Let it cool at room temp for no more than 2 hours. Then store it in airtight containers. Glass jars with tight lids or BPA-free plastic containers work great.
2. Fridge Life:
In the fridge, it’ll keep well for about 4 days. The flavors will continue to meld, especially the herbs and garlic. Just reheat gently on the stove or microwave with a splash of water if it’s thickened up.
3. Freezing Like a Pro:
Yes, this stew freezes well. Portion it out before freezing so you don’t have to defrost a whole batch at once. Use freezer bags or small containers and label with the date. It’ll keep for up to 3 months.
4. Reheating Tips:
From frozen? Let it thaw overnight in the fridge or use your microwave’s defrost setting. Reheat low and slow-stews don’t like to be rushed.
What To Eat With Jamie Oliver’s Root Vegetable Stew?
The stew is the star but the right side dish can take it to another level.
1. Crusty Bread Is a Must:
Think sourdough, rye or a rustic wholemeal loaf. Warm it up, rub it with garlic, drizzle with olive oil-heaven.
2. Grains for Extra Bulk:
Try ladling the stew over a mound of pearl barley, farro or brown rice. Quinoa works too, especially if you want something lighter.
3. A Sharp Side Salad:
The stew’s richness pairs perfectly with something crisp. Go for rocket (arugula), watercress or a shaved fennel salad with lemony dressing. Add toasted nuts or seeds for crunch.
4. Roasted Greens or Brassicas:
Kale chips, roasted Brussels sprouts or charred broccoli make excellent pairings. Their bitterness balances the stew’s sweet root veg.
5. A Fried or Poached Egg:
Plop one on top. The runny yolk mingling with the stew? Next level. Trust me.
FAQs
What Vegetables Are In Jamie Oliver’s Root Vegetable Stew?
It usually includes potatoes, carrots, parsnips, and swede, but you can mix in others like turnips or sweet potatoes.
Can I Make Jamie Oliver’s Root Vegetable Stew Ahead Of Time?
Yes, it actually tastes better the next day! Just store it in the fridge and reheat when you’re ready.
Is Jamie Oliver’s Root Vegetable Stew Vegetarian?
Yep, it’s totally vegetarian. You can also make it vegan by skipping any dairy-based additions like butter.
