In a medium Dutch oven, add 2 tablespoons of extra virgin olive oil and heat it over medium-high heat until shimmering, about 1-2 minutes.

Add 1 chopped onion and 3 minced garlic cloves, stirring frequently for 1-2 minutes until they are fragrant and the onion is translucent.

Incorporate 1-2 diced carrots and 1-2 chopped celery stalks, cooking for an additional 1-2 minutes until they soften slightly.

Stir in 4 tablespoons of tomato paste, 2 teaspoons of On Everything All-Purpose Blend, 1 teaspoon of smoked paprika, and 1 teaspoon of sea salt. Stir for about 1 minute.

Sprinkle in 3 tablespoons of all-purpose flour, stirring constantly for about 1 minute to remove any raw flour taste.

Gradually pour in 3 cups of organic vegetable stock, stirring continuously to create a smooth consistency without lumps.

Then, add 28 ounces of tomato sauce or diced tomatoes, ensuring everything is well-combined.

Mix in 1 can of drained, rinsed white beans, 2 cups of cubed sweet potatoes, and 2 cups of cubed russet or Yukon potatoes, tossing in a few sprigs of fresh thyme.

Bring to a gentle simmer over medium heat, then reduce to low heat, covering with a lid. Allow to cook for about 20-25 minutes.

Taste your stew and adjust seasonings as needed—add more salt or Worcestershire sauce if desired before serving warm.