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Overhead view of a round white bowl filled with thick vegetable stew with a slow cooker in the background

Vegetable Stew Recipe

Terrence Roche
Forget watery, bland, and tasteless vegan stew. This Slow Cooker Vegetable Stew with root veggies is a simple, rustic recipe packed with tremendous flavor. Plus, it’s so easy! Just chop your veggies, get them in the crockpot, and let the slow cooker do the rest for you.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Vegan Dinner Recipes
Cuisine Slow Cooker
Servings 6 servings
Calories 187 kcal

Ingredients
  

  • 1 sweet potato ½-inch large dice
  • 3 medium carrots ½-inch crescent or round cut
  • 2 parsnip ½-inch crescent or round cut
  • 1 lb red potatoes quarter large and half small
  • 2 stalks celery approx ½-inch thick slices
  • 1 medium yellow onion ¼-inch dice
  • 1 (14.5-oz) can diced tomatoes
  • 2 tsp rosemary stemmed and chopped
  • 2 tsp thyme stemmed and chopped
  • 1 1/2 tsp coarse salt
  • 1/2 tsp ground black pepper
  • 12 ounces water or vegetable broth
  • 1 Tbsp mushroom powder
  • 2 tsp Gravy Master
  • 12 ounces beer We used a pumpkin beer.
  • 1 cup green beans 2-inch trimmed and cut

Instructions
 

  • Wash and chop all the vegetables as suggested. See notes for more in-depth info on how to chop each veggie.
  • Place the sweet potatoes, carrots, and parsnips into the crockpot first. Then, add the red potatoes, onion, and celery.
  • Next, add the canned tomatoes and top with rosemary, thyme, salt, and pepper.
  • In a measuring cup, combine water, mushroom powder, and Gravy Master. Use a fork or small whisk to incorporate.
  • Pour this water mixture over the herbs and vegetables. Then, pour in the beer. Use a rubber spatula to lightly tamp down and even out the ingredients.
  • Cover, turn on your slow cooker, and set the cooking timer. You’ll want to cook this stew on High for 4 hours or Low for 7-8 hours until the veggies are cooked through.
  • When you have 40-45 minutes remaining, add the green beans and stir. Then, cover and finish the cooking time.
  • When the cook timer has stopped, use an immersion blender to pulse a couple times and give the stew a thicker broth. Start slowly, giving the stew a few pulses with the immersion blender then stirring before deciding if you want to blend some more. You just want to thicken the broth a bit, not puree the entire pot.
  • Serve this veggie stew hot with some fresh bread and vegan butter. Enjoy!

Notes

  • Approximate cup measurements for veggies: 
    • 3 cups red potatoes
    • 2 - 2.5 cups sweet potato
    • 2 cups carrots
    • 1 - 1.5 cups parsnip
    • 1 cup celery
    • 1 cup yellow onion
  • Crescent or Round - chop the thinner parts of the carrots and parsnip to thick round shapes. When you start to get to the larger half of the carrot, you can split it and cut into crescents or half-circles.
  • Gravy Master is a common browning sauce and flavor enhancement for stews and marinades. It adds a depth of umami and savoriness to the recipe. Kitchen Bouquet is another brand of browning sauce you can look for.
  • Mushroom Powder - Mushroom powder is simply dried mushrooms ground into a fine powder. It adds rich, savory depth known as umami to soups, stews, and sauces. If you can’t find it, you can substitute a spoonful of nutritional yeast or a splash of soy sauce or tamari for a similar boost of flavor.

Nutrition

Serving: 1/6 the recipeCalories: 187kcalCarbohydrates: 40gProtein: 4gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 640mgPotassium: 953mgFiber: 7gSugar: 9gVitamin A: 5650IUVitamin C: 28mgCalcium: 83mgIron: 2mg
Keyword easy vegan crockpot recipes, slow cooker recipe, vegetable stew
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