Slow Cooker Root Vegetable Stew

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Last week when I asked our GSO Facebook followers what recipes you all would like to see on the blog this fall, two top requests quickly emerged: vegetarian recipes and slow cooker recipes.

So your wish is my command — I made you some Slow Cooker Root Vegetable Stew!

I prepped everything this morning, and could hardly wait for the slow cooker to do its work for dinner tonight.  This stew turned out to be absolutely delicious, and is a fantastic way to use up some of those seasonal root veggies.  You can substitute in whatever your favorite root veggies may be, but I used some butternut squash, sweet potatoes, Yukon potatoes, carrots, parsnips, and onions from my farmers’ market.  Then seasoned the stew with some bay leaf, lots of garlic and sage, and finished it off by wilting in some fresh kale.  Spectacular!  It was all of the goodness of sweet and savory together, and wonderfully hearty and filling without any meat or grains.  And if you make it with vegetable stock, this stew is vegetarian and vegan.  And the best part is that it was totally simple to throw together.  The main work is just chopping up all of your veggies, then your slow cooker will take over and do the rest of the work.

Definitely a simple, comforting and delicious stew that your friends and family will love.

Slow Cooker Root Vegetable Stew

This hearty vegetable (and vegan) stew is a breeze to prepare, and is packed with wonderfully comforting flavors.

Ingredients:

  • 1 large white onion OR 2 leeks (white portion only), chopped
  • 1 lb. butternut squash, peeled, seeded and chopped
  • 1 lb. carrots, peeled and chopped
  • 1 lb. parsnips, peeled and chopped
  • 1 lb. sweet potatoes, peeled and chopped
  • 1 lb. Yukon Gold potatoes, peeled and chopped
  • 2 celery ribs, stems removed and chopped
  • 6 cloves garlic, peeled and thinly sliced
  • 3 cups chicken or vegetable broth
  • 1 bay leaf
  • 1 Tbsp. fresh sage leaves, finely chopped
  • 1 tsp. freshly-cracked black pepper
  • 1/2 tsp. sea salt
  • 2 cups chopped fresh kale
  • optional: fried sage leaves for garnish (see note below)

Directions:

Add first ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be. Turn off slow cooker.

Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.

To make the fried sage leaves, heat 1/4 cup of vegetable or canola oil in a small skillet over medium-high heat until a drop of water sizzles on the surface.  Add your sage leaves and let them cook for about 10 seconds, then remove with a slotted spoon and place on paper towels to drain.  Sprinkle with a pinch of salt if desired.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:





Comments

  1. gloria — November 23, 2015 @ 8:11 am (#)

    love love love the soup ,,,served on the side a delicious piece of fish …..
    do you do recipes in the crock
    with lamb shank ? would enjoy one if you do ….
    thanks for the inspirations..

    • Hayley @ Gimme Some Oven — November 23rd, 2015 @ 9:26 am

      Thanks Gloria, we’re happy you enjoy the stew! We haven’t tried lamb shank in the crockpot, but we think that sounds delicious!

  2. Brittany — November 30, 2015 @ 8:14 pm (#)

    This soup is incredibly bland, literally vegetables and broth, not good. If you do make please add your own spices or you’ll end up disappointed.

    • Hayley @ Gimme Some Oven — December 1st, 2015 @ 10:31 am

      Thanks for your honest feedback Brittany. We’re sorry you didn’t care for this recipe, and we hope you can find another recipe that you do like.

  3. Cat — December 4, 2015 @ 5:45 pm (#)

    Thinking that my latest discovery would work well in this…CHOYOTE SQUASH! Gonna try that and some JICAMA too!

    Just hope I can remember where to send my “snapped pic” once I do that! Yum – looks so so good too!

    • Hayley @ Gimme Some Oven — December 7th, 2015 @ 8:22 am

      Oooh that sounds interesting, we haven’t tried that kind of squash before! We hope you enjoy this! :)

  4. Donni Jester — December 5, 2015 @ 11:14 am (#)

    This dish is very versatile – I added pork and rutabagas (some of us love those!) and as a sweet touch, a few frozen dark sweet cherries right at the end. . Could also choose apple chunks and change up the liquid with apple cider for half of it or even beer. Lots of options!

    • Hayley @ Gimme Some Oven — December 7th, 2015 @ 11:34 am

      Thanks for sharing Donni, we’re happy you enjoyed this, and those are delicious sounding additions/swaps!

  5. Becky — December 21, 2015 @ 3:37 pm (#)

    This sounds great. Is there a good way to freeze the ingredients to make later? Has anyone tried this?

    • Hayley @ Gimme Some Oven — December 22nd, 2015 @ 7:55 am

      Thanks Becky, we hope you enjoy this! And hmmm, we wouldn’t recommend using frozen ingredients for this (though you can always freeze some ingredients and thaw before putting in the slow cooker). But yes, we think you could freeze the already chopped veggies, and just thaw a day before you want to make the soup.

  6. AllHSA — January 3, 2016 @ 7:02 pm (#)

    i added beets.. It’ll be done in about an hour..and I’m scared it’ll be completely ruined and taste like dirt because of those damn beets. Notorious mention the bright purple broth! I added THREE BEETS! Ugh..hoping it’s not ruined and is salvageable. May have to make a vegetable mash or puréed soup if it’s too beety..anyone else do this? Or have suggestions?

    • Hayley @ Gimme Some Oven — January 5th, 2016 @ 1:09 pm

      Oh no, we’re sorry! We definitely think it could be salvageable though if it tastes too beet-heavy to eat as a stew. We think you’re on the right track with a vegetable mash, or a puréed soup. Please let us know how it turns out!

  7. Kim — January 14, 2016 @ 12:05 pm (#)

    Sorry, but I also found this to be very bland. I added some Italian seasoning, a can of tomatoes, and I happened to have some confit oil I could add, and that improved the flavor. I also had beef in my soup. Also 6 hours may have been too long to leave mine on the slow cooker, as I wound up with the same uniform mushy texture of canned soup in the end.

    • Hayley @ Gimme Some Oven — January 14th, 2016 @ 8:54 pm

      Hi Kim! We’re sorry to hear you didn’t care for this recipe. :( We hope you can find another recipe you like!

  8. Rebecca — February 10, 2016 @ 1:14 pm (#)

    I love the flavor, but I found that the vegetables cooked at different rates. The potatoes and carrots were perfectly done, tender but still firm, while the squash and yams had dissolved into mush. I think I’ll try adding them at different times next time.

  9. Megan — April 21, 2016 @ 4:07 pm (#)

    This is totally one of my go to meals now! Love it!

    • Hayley @ Gimme Some Oven — April 22nd, 2016 @ 8:17 am

      Thanks Megan — we’re so glad to hear that! :)

  10. Carlos — June 7, 2016 @ 10:15 am (#)

    I made this and loved it.  I omitted the white potato though. The second day I added some shredded chicken to it as well. Yum

    • Hayley @ Gimme Some Oven — June 15th, 2016 @ 12:19 pm

      We’re so happy you enjoyed this Carlos! :)

  11. Jonatas — June 25, 2016 @ 1:21 pm (#)

    Wonderful recipe, I included it on my spanish website. http://www.multirecetas.com
    Thanks

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