Ingredients:

  • Tablespoons Olive Oil
  • large Yellow Onion, finely diced
  • medium Carrots, peeled and sliced into ¼-inch rounds
  • Celery Stalks, diced small
  • cloves Garlic, minced finely
  • teaspoon Dried Smoked Paprika
  • Tablespoon All-Purpose Flour
  • cups Vegetable Broth
  • (14.5 oz) can Diced Tomatoes, undrained
  • lbs Yukon Gold Potatoes, peeled and cubed into 1-inch pieces
  • lb Fresh Green Beans, trimmed and halved
  • teaspoon Dried Thyme
  • large Bay Leaf
  • ¼ cup Fresh Parsley, chopped
  • Salt and Black Pepper, to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed stockpot over medium heat. Add diced onion, carrots, and celery. Sauté for 8–10 minutes until vegetables soften, stirring occasionally.
  2. Add minced garlic and smoked paprika; cook for 1 minute until fragrant. Stir in the flour and cook for another minute, stirring constantly to create a light roux base.
  3. Slowly whisk in the vegetable broth, scraping up any browned bits from the bottom of the pot. Add the undrained diced tomatoes, cubed potatoes, dried thyme, and bay leaf.
  4. Bring the mixture to a gentle boil, then immediately reduce heat to low. Cover and simmer for 20 minutes, or until the potatoes are starting to become tender when pierced with a fork.
  5. Stir in the trimmed green beans. Season generously with salt and pepper. Continue to simmer, partially covered, for another 15–20 minutes, or until the green beans are fork-tender.
  6. Remove the bay leaf before serving. Taste the stew and adjust salt and pepper as needed. Stir in most of the fresh parsley just before ladling into bowls.
  7. Garnish each serving with a drizzle of good olive oil and the remaining fresh parsley.