👨‍🍳 Preheat oven to 375°F (190°C)

👨‍🍳 In a large, oven-safe pot or Dutch oven, heat the olive oil over medium heat

👨‍🍳 Add the chopped onion and sauté for about 3 minutes until it becomes translucent and fragrant

👨‍🍳 Once the onions are soft, stir in the minced garlic and cook for another minute, ensuring the garlic doesn’t burn

👨‍🍳 Next, add the diced potatoes, sliced carrots, and sliced parsnips to the pot

👨‍🍳 Stir everything together to coat the vegetables in the oil and aromatic base

👨‍🍳 Pour in the vegetable broth and add the chopped green beans, ensuring they are evenly distributed throughout the stew

👨‍🍳 Season the stew with the teaspoon of thyme and the teaspoon of rosemary, along with salt and pepper to taste

👨‍🍳 Stir everything gently to combine all ingredients and ensure the broth evenly coats the vegetables

👨‍🍳 Cover the pot with a lid and transfer it to the preheated oven

👨‍🍳 Let the stew cook for 40 to 45 minutes, or until the potatoes and parsnips are fork-tender

👨‍🍳 Once done, remove the stew from the oven and let it cool slightly before serving

👨‍🍳 Taste and adjust seasoning if necessary, adding more salt or pepper as needed