Slow Cooker Vegetable Stew

Healthy Slow Cooker Root Vegetable Stew - Running on Real Food

This hearty, filling stew is easy to make in a slow cooker with any combination of root vegetables. Use 12 cups total cubed veggies to customize to your liking. This stew is great for meal prep as the flavors only improve the next day. Freezes well too!

Prep Time10

Cook Time4

Total Time4 10

Course: Stew

Cuisine: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 28 oz can diced tomatoes with their juices
2 rutabagas peeled and cubed (approx. 4 cups)
1/2 a butternut squash peeled and cubed (approx. 4 cups)
3 carrots peeled and chopped (approx. 2 cups)
3 parsnips peeled and chopped (approx. 2 cups)
1 large or 2 small white onions diced (approx. 2 cups)
4 cloves garlic minced
1 cup vegetable stock
1 tsp ground thyme
2 bay leaves
2 tbsp cornstarch or flour mixed with 2 tbsp of water
1 tbsp pure maple syrup
salt and pepper to taste

Instructions

Add all ingredients except for the cornstarch/flour to a slow cooker and give it a good stir to mix thoroughly.
Cook for approximately 3-4 hours on high or 4-6 hours on low. When there's about an hour left, combine the cornstarch or flour with a little water in a small bowl to form a paste then stir into the stew.
Let simmer lightly on low for another hour or so. There's no real set time for this, once the vegetables are soft and tender and it's thickened up, it's ready!
Season with salt and pepper and serve right away or store in the fridge up to 5 days or freezer up to 3 months.

Notes

For the vegetables, you can use up to 12 cups of any combination the following: butternut squash, acorn squash, sweet potato or yam, potato (any variety), turnip, rutabaga, carrot.

This makes 5 large meal-sized servings of about 500 grams each. It could serve 6-7 in smaller portions but since it's so low calorie, I like a large serving of this. Alternatively, you can mix in up to 2 cups of cooked lentils for a more substantial meal.

Nutrition