Best 3 Slow Cooker Winter Vegetable Stew Recipes

Welcome to a delectable culinary journey with our slow-cooker winter vegetable stew, a symphony of flavors and textures that will warm your soul on a chilly day. This hearty and wholesome stew showcases the best of winter's bounty, featuring a medley of tender root vegetables, crisp apples, and aromatic herbs, all simmered to perfection in a rich and flavorful broth.

Our collection of recipes offers a diverse range of stews, each with its own unique twist on this classic comfort food. Choose from a classic beef stew, a hearty chicken and vegetable stew, or a vegan vegetable stew packed with colorful goodness. We've also included a slow-cooker Tuscan kale stew, a delightful combination of Tuscan flavors and fresh kale, and a Moroccan lamb stew, a tantalizing blend of spices and tender lamb.

Whether you prefer a traditional beef stew or are looking for a vegetarian or vegan option, our recipes have you covered. Each stew is brimming with wholesome ingredients, slow-cooked to perfection to create a comforting and delicious meal that's perfect for a cozy dinner at home or a special gathering with friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

SLOW-COOKER WINTER VEGETABLE STEW

Slow-Cooker Winter Vegetable Stew image

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

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

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

SLOW COOKER WINTER VEGETABLE STEW

Slow Cooker Winter Vegetable Stew image

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

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

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.

SLOW-COOKER WINTER VEGETABLE STEW

Slow-Cooker Winter Vegetable Stew image

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

Provided by Betty Crocker Kitchens

Categories Lunch

Time 8h40m

Yield 8

Number Of Ingredients 12

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

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

Tips:

Prep your vegetables in advance: Cut and chop your vegetables before starting the stew, so they're ready to go when you need them.
Use a variety of vegetables: The more colorful your stew, the more nutritious it will be. Aim for a mix of root vegetables, leafy greens, and cruciferous vegetables.
Don't overcrowd the slow cooker: Leave some space between the vegetables, so they cook evenly.
Add some herbs and spices: A few simple herbs and spices can add a lot of flavor to your stew. Try rosemary, thyme, garlic, and black pepper.
Cook on low for 6-8 hours: This will give the vegetables time to soften and the flavors to meld.
Serve with a side of bread or rice: This will help to soak up the delicious broth.

Conclusion:

This slow cooker winter vegetable stew is a hearty, flavorful, and nutritious meal that's perfect for a cold winter day. It's easy to make, and it's a great way to use up leftover vegetables. So next time you're looking for a healthy and comforting meal, give this stew a try.

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