Slow Cooker Winter Vegetable Stew Recipes

SLOW COOKER WINTER VEGETABLE STEW

Make and share this Slow Cooker Winter Vegetable Stew recipe from Food.com.

Provided by mydesigirl

Categories Stew

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

Slow Cooker Winter Vegetable Stew image

Steps:

In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours or until vegetables are tender.
Mix cornstarch and water; gradually stir into stew until blended.
Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Ingredients

2 (14 1/2 ounce) cans organic Italian-style diced tomatoes, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalk celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 (14 ounce) can vegetable broth or 1 (14 ounce) can reduced-sodium fat-free chicken broth
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

SLOW-COOKER WINTER VEGETABLE STEW

Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 8h40m

Yield 8

Number Of Ingredients 12

Slow-Cooker Winter Vegetable Stew image

Steps:

In 4- to 5-quart slow cooker, place all ingredients except cornstarch and water.
Cover; cook on Low heat setting 8 to 10 hours.
In small bowl, mix cornstarch and water; gradually stir into stew until blended. Increase heat setting to High; cover and cook about 20 minutes longer, stirring occasionally, until thickened.

Nutrition Facts : Calories 130, Carbohydrate 31 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 560 mg

Ingredients

2 cans (14.5 oz each) Muir Glen™ organic diced tomatoes with Italian herbs, undrained
4 medium red potatoes, cut into 1/2-inch pieces
4 medium stalks celery, cut into 1/2-inch pieces (2 cups)
3 medium carrots, cut into 1/2-inch pieces (1 1/2 cups)
2 medium parsnips, peeled and cut into 1/2-inch pieces
2 medium leeks, cut into 1/2-inch pieces
1 can (14 oz) vegetable broth or 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves
3 tablespoons cornstarch
3 tablespoons cold water

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day

Provided by Anna Glover

Categories Dinner, Main course

Time 6h20m

Number Of Ingredients 19

Slow cooker vegetable stew with cheddar dumplings image

Steps:

Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.

Nutrition Facts : Calories 554 calories, Fat 33 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 13 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

Ingredients

2 tbsp olive oil
200g baby carrots , scrubbed, trimmed and halved if large
3 leeks , cut into thick slices
3 garlic cloves , crushed
3 tbsp plain flour
400ml vegetable stock
2 courgettes , cut into large chunks
2 x 400g cans butter or cannellini beans , drained and rinsed
1 bay leaf
4 thyme , rosemary or tarragon sprigs
200ml crème fraîche
1 tbsp wholegrain mustard
200g broad beans or peas
200g spinach
½ small bunch of parsley , finely chopped, plus extra to serve
100g self-raising flour
50g vegetarian suet or cold butter, grated
100g mature cheddar
½ small bunch of parsley , finely chopped

WINTER VEGETABLE STEW WITH BEANS

A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.

Provided by Kenneth Moore

Time 8h50m

Yield 10

Number Of Ingredients 15

Winter Vegetable Stew with Beans image

Steps:

Place turnips, butternut squash, acorn squash, and onion in the bottom of a slow cooker. Rinse kidney beans, navy beans, black beans, and lentils; add to the cooker. Stir in spaghetti sauce, chicken bouillon, taco seasoning, pepper flakes, garlic salt, basil, and oregano. Add enough water to just cover the beans and vegetables.
Cover and cook until all vegetables are tender, about 8 1/2 hours.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 69.6 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 21.4 g, Protein 18.9 g, SaturatedFat 0.4 g, Sodium 477.9 mg, Sugar 10.3 g

Ingredients

3 medium (blank)s turnips, peeled and cubed
1 medium butternut squash - peeled, seeded, and cubed
1 acorn squash - peeled, seeded, and diced
1 medium onion, diced
2 cups dry kidney beans
½ cup dry navy beans
½ cup dry black beans
½ cup dry green lentils
1 (15 ounce) can spaghetti sauce
2 cubes chicken bouillon
⅛ teaspoon taco seasoning mix, or to taste
1 pinch red pepper flakes, or to taste
1 pinch garlic salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried oregano, or to taste

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Jan 28, 2017 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 …
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4/5 (1)
Total Time 4 hrs 10 mins
Category Stew
Calories 215 per serving

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.

Slow Cooker Winter Vegetable Stew Recipes

SLOW COOKER WINTER VEGETABLE STEW

Make and share this Slow Cooker Winter Vegetable Stew recipe from Food.com.

SLOW-COOKER WINTER VEGETABLE STEW

Want to offer your family more veggies? Try this rich and hearty stew you can fix and forget.

SLOW COOKER VEGETABLE STEW WITH CHEDDAR DUMPLINGS

Give classic stew a veggie twist with creamy sauce and cheesy dumplings. Make it in the slow cooker and be rewarded with a hearty meal at the end of the day

WINTER VEGETABLE STEW WITH BEANS

A slow cooker stew for use with locally grown and in-season winter vegetables, supplemented by dried, organic beans from local organic markets.

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