Step 1

Heat the oil in a large pot over low-medium heat. Once hot, add the onion, carrots, and leek. Cook, stirring often, for 10-15 minutes, until softened and the onions are translucent.

Step 2

Add the potatoes, parsnip, and turnip. Cook for another 5 minutes, stirring to prevent sticking to the bottom of the pot. Add the garlic and cook for another couple of minutes.

Step 3

Pour in the wine and stir to lift anything that has stuck to the pot. Add the tomatoes, water, beans, herbs, salt, and pepper. Stir to combine.

Step 4

Increase the heat to bring the stew to a simmer and cook, with the lid tipped to let steam escape, for about 20 minutes or until the vegetables are fork-soft and the liquid has reduced by about half.

Step 5

Taste for seasoning and serve hot with your desired sides. Leftovers can be kept in the refrigerator for several days and freeze well.