Name: Slow Cooker Root Vegetable Stew Recipe
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1 large white onion; 1 lb butternut squash; 1 lb carrots; 1 lb parsnips; 1 lb sweet potatoes; 1 lb yukon gold potatoes; 2 celery ribs; 6 garlic cloves; 3 cups chicken or vegetable broth; 1 bay leaf; 1 tbsp fresh sage leaves; 1 tsp freshly cracked black pepper; ½ tsp sea salt; 2 cups fresh kale; fried sage leaves; parmesan cheese

Slow Cooker Root Vegetable Stew Recipe

Annie Beck Modified: November 12, 2023

How To Make Slow Cooker Root Vegetable Stew

If you are looking for a delicious and savory vegetarian vegetable stew, this warm meal that’s slow cooked to tender perfection, will surely deliver!

Preparation: 30 minutes

Cooking: 6 hours

Total: 6 hours 30 minutes

Serves:

Ingredients

1large white onion
1lbbutternut squash,peeled, seeded, chopped
1lbcarrots,peeled, chopped
1lbparsnips,peeled, chopped
1lbsweet potatoes,peeled, chopped
1lbYukon Gold potatoes,peeled, chopped
2celery ribs,stems removed, chopped
6garlic cloves,peeled, thinly sliced
3cupschicken broth,or vegetable
1bay leaf
1tbspfresh sage leaves,finely chopped
1tspfreshly cracked black pepper
½tspsea salt
2cupsfresh kale,chopped
sage leaves,fried, optional, for garnish
Parmesan cheese,optional, for garnish

Instructions

Add the onion, squash, carrots, parsnips, potatoes, celery, garlic, chicken broth, bay leaf, and sage to a slow-cooker, and carefully stir to combine.
Cook on Low heat for 6 to 8 hours, or until the vegetables are tender.
Remove the 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, as needed.
Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese, and enjoy!