Saute the onions and garlic in 1/4 cup broth for 5 minutes. Stir in the chili powder, potatoes, rutabaga, turnip, carrots, leeks, and mushrooms and cook for 5 minutes. Stir in the flour to coat vegetables well.
Add the stock, tomatoes, and tomato paste. Season well with salt and pepper. Bring to a boil, then cover and simmer until heated through, about 20 minutes.
Transfer hot stew to a crockpot and stir in thyme sprigs. Cook on high for 3-4 hours or medium for 6 hours, until vegetables are fork-tender. Ladle hot stew into bowls and garnish with fresh thyme.
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|Serving Size: 1 Serving (6105g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 31 (3%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 17233.7mg||594 %|
|Potassium 5080.2mg||134 %|
|Total Carbohydrate 232.5g||68 %|
|Dietary Fiber 34.7g||139 %|
|Sugars, other 197.8g|
|Protein 30.3g||43 %|
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Calories per serving: 1019
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