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Crockpot Vegetable Stew

This Crockpot Vegetable Stew is a comforting, hearty dish featuring tender root vegetables, tomatoes, and herbs simmered slowly to develop deep, layered flavors. The slow cooking process transforms simple ingredients into a rich, thick broth with soft, melded vegetables that create a cozy, rustic appearance. Perfect for chilly nights, it offers a nostalgic, soul-warming experience with a hearty texture and fragrant aroma.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large carrots peeled and chopped into 1-inch pieces
  • 2 medium potatoes Yukon Gold, peeled and chopped
  • 1 cup celery chopped
  • 1 can (14 oz) crushed tomatoes undrained
  • 1 medium onion yellow or red, diced
  • 4 cloves garlic minced
  • 4 cups vegetable broth store-bought or homemade
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil for sautéing
  • Salt and pepper to taste

Equipment

  • Large slow cooker
  • sharp knife
  • Cutting board
  • Ladle

Method
 

  1. Begin by chopping the carrots, potatoes, and celery into roughly 1-inch pieces and mincing the garlic. Set aside as you prepare to build your stew.
  2. Heat the olive oil in a skillet over medium heat, then add the diced onion. Sauté until it becomes translucent and fragrant, about 3-4 minutes, filling your kitchen with a sweet aroma.
  3. Add the minced garlic to the skillet and cook for another minute until it becomes fragrant, stirring constantly to prevent burning.
  4. Transfer the sautéed onions and garlic to the slow cooker. Add the chopped carrots, potatoes, and celery on top, spreading them evenly.
  5. Pour in the crushed tomatoes and vegetable broth, then stir gently to combine, ensuring the vegetables are mostly submerged.
  6. Drop in the bay leaves and sprinkle the dried thyme over the top. Season with salt and pepper to your taste.
  7. Cover the slow cooker and set it to low. Let the stew simmer slowly for 6 to 8 hours, until the vegetables are soft and the broth has thickened slightly, filling your home with a warm, inviting aroma.
  8. About 30 minutes before serving, taste the stew and adjust the seasoning with more salt and pepper if needed. Remove the bay leaves and discard.
  9. Stir the stew gently to combine flavors and check that the vegetables are tender and melded into a hearty, rich broth. If you prefer a thicker consistency, uncover and cook on high for an additional 15 minutes.
  10. Serve the stew hot, garnished with fresh herbs if desired, alongside crusty bread for dipping into the thick, flavorful broth. Enjoy the comforting, rustic flavors and the warm aroma that fills your home.

Notes

For added depth, consider sautéing the vegetables briefly before adding to the slow cooker. You can also swap in other root vegetables like parsnips or turnips for variety. Reheat leftovers gently on low to preserve flavors and texture.