When to add vegetables to stew?

I am participating in a stew cook-off competition with twelve restaurants involved. Rather than adding the raw, cut and prepared, root-style vegetables (red potatoes, celery, and carrots) near the end of cooking to cook and finish, I am thinking of cooking them separately in salted water, draining and adding to the stew along with frozen peas as it is finished (meat tender).

I am thinking the vegetables will retain more of their inherent individual tastes and flavors, rather than absorbing the flavors of the stew and get lost into a homogenous mix.

Any advice is appreciated, thnk you.