SLOW COOKER BEEF VEGETABLE STEW
Come home to warm comfort food! This vegetable beef stew is based on my mom's wonderful recipe, but I adjusted it for the slow cooker. Add a sprinkle of Parmesan to each bowl for a nice finishing touch. -Marcella West, Washburn, Illinois
Provided by Taste of Home
Categories Dinner
Time 7h
Yield 8 servings (3 quarts).
Number Of Ingredients 17
Steps:
- Place the beef, potatoes, water, carrots, soup, onion, celery, Worcestershire sauce, browning sauce if desired, bouillon granules, garlic, sugar, salt and pepper in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Combine cornstarch and cold water in a small bowl until smooth; gradually stir into stew. Cover and cook on high until thickened, 30 minutes. Stir in peas; heat through.
Nutrition Facts : Calories 287 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 705mg sodium, Carbohydrate 31g carbohydrate (9g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
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
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
HEARTY VEGETABLE STEW
A Hearty Vegetable Stew chock full of healthy starches, veggies, mushrooms, and a rich savory broth. Paired with a thick slice of homemade bread - perfect.
Provided by Brand New Vegan
Categories Soup/Stew
Number Of Ingredients 23
Steps:
- Mince the carrot, celery stalk, and small onion for the roux very fine.
- Saute this mixture in 1/4 cup of veggie broth until the veggies are nice and soft.
- Add the large chopped onion and continue cooking until softened.
- It's ok if the liquid gets a little low - the brown bits add to the flavor.
- Add the mushrooms and cook on medium high until they lose their liquid.
- Season with the rosemary and italian seasoning.
- Add the wine and deglaze any brown spots in your pan. (This is the good stuff!)
- After a few minutes add the rest of the broth, the tomatoes and tomato sauce.
- Add all your chopped veggies and turn the heat up to boil.
- Add the rest of the seasonings - but not the cornstarch.
- Once it's boiling, turn down the heat to low and add the peas.
- Mix the cornstarch with a tablespoon of cold water and stir this in to thicken.
- Simmer to desired consistency.
SLOW COOKER VEGAN IRISH STEW
A simple Irish stew full of flavourful winter vegetables and lentils in a rich gravy made in a slow cooker.
Provided by Author: Jacqueline Meldrum
Categories dinner
Time 6h10m
Yield Yield: 6-8
Number Of Ingredients 11
Steps:
- Add all of the ingredients to a slow cooker pot.
- Season well with salt and pepper.
- Stir well and set to high for 6 hours or low for 8 hours.
- Serve with mashed potatoes or crusty bread.
- Enjoy!
Nutrition Facts :
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
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
SLOW COOKER VEGETABLE STEW
This vegan Slow Cooker Vegetable Stew is packed with chickpeas, cauliflower, spinach, and other yummy veggies.
Provided by Beachbody
Categories Main Course
Time 4h32m
Number Of Ingredients 17
Steps:
- Heat oil in medium nonstick skillet over high heat.
- Add onion and bell peppers; cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute.
- Place onion mixture in 3-quart slow cooker.
- Add broth, tomatoes (with juice), chickpeas, curry powder, maple syrup, ginger, salt, black pepper, and cayenne pepper. Mix well; cover. Cook on high for 3 hours.
- Add cauliflower. Mix well; cover. Cook on high for 1 hour.
- Add spinach and coconut milk. Mix well; cover. Cook on high for 10 minutes, or until spinach wilts.
Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 40 g, Protein 11 g, Fat 8 g, SaturatedFat 3 g, Sodium 567 mg, Fiber 12 g, Sugar 13 g
SLOW COOKER VEGETARIAN STEW
A complete vegetarian meal in two easy steps. You'll be amazed at just how simple it is to make this slow cooker stew recipe.
Provided by Pip Mehrtens
Time 3h35m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a nonstick pan over medium-high heat. Saute onions and garlic in the hot oil until softened, about 5 minutes. Stir in cumin and cook for 1 minute more. Place mixture in the bottom of a slow cooker and add chickpeas, diced tomatoes, tomato puree, mushrooms, vegetable stock, red wine, carrot, chile pepper, and oregano.
- Cover and cook on Low until vegetables are tender and flavors have melded, about 3 hours. Stir well. Season with salt and pepper and garnish with parsley.
Nutrition Facts : Calories 251.4 calories, Carbohydrate 39.2 g, Fat 4 g, Fiber 8 g, Protein 8.5 g, SaturatedFat 0.6 g, Sodium 992.1 mg, Sugar 9 g
SLOW COOKER VEGETABLE AND CHICKPEA STEW RECIPE
Slow cooker vegetable and chickpea stew recipe. This hearty and healthy stew is perfect for the colder months. It's loaded with vegetables...
Provided by myediblefood
Categories Vegan Recipes
Time 4h5m
Yield 8
Number Of Ingredients 14
Steps:
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_19',126,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_20',126,'0','1'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_1')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_21',126,'0','2'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_2')};if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'myediblefood_com-leader-1','ezslot_22',126,'0','3'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-myediblefood_com-leader-1-0_3')};.leader-1-multi-126{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:3px!important;margin-left:auto!important;margin-right:auto!important;margin-top:3px!important;max-width:100%!important;min-height:250px;min-width:300px;padding:0;text-align:center!important}InstructionsIn a large nonstick skillet, heat the olive oil over medium-high heat.Add the onion, season with 1 teaspoon salt, and cook, stirring occasionally, until translucent, for about 5 minutes.Add potatoes, sprinkle with remaining salt and saute until translucent around the edges.Stir in the curry powder, ginger, garlic, and cayenne pepper. Cook, stirring, until fragrant, for a further 30 seconds.Pour in 1/4 cup (60 ml) vegetable broth and scrape up any browned bits from the bottom of the skillet. Transfer the mixture to a 6-quart (6 L) slow cooker.Add the remaining broth, butternut squash, chickpeas. Stir well to combine.Cover the pot and cook in a high-heat setting for 4 hours.Open the lid and stir in the coconut milk. Season with salt and black pepper, to taste.Serve hot.
Nutrition Facts : Nutrition facts 255 calories 8 grams fat
SLOW COOKER GREEN CHILE STEW WITH BEANS
A set-it and forget-it recipe, this Slow Cooker Green Chile Stew is perfect for busy weeknights. It's packed with ample fiber and plant-based protein and is vegan-friendly, satisfying, and delicious!
Provided by Stacie Hassing
Categories Entree
Time 8h15m
Number Of Ingredients 12
Steps:
- To a 6-quart slow cooker, add the beans, green chiles, salsa verde, broth, potatoes, onion, garlic, cumin, and oregano. Stir all the ingredients to combine.
- Place the lid on the slow cooker and cook for 8 hours on low or 4-5 hours on high or until the potatoes are tender.
- Stir in the lime juice. If you prefer a thinner consistency to your stew, stir in some additional broth.
- Serve with your favorite toppings.
Nutrition Facts : ServingSize 1 generous cup, Calories 208 calories, Sugar 6 g, Sodium 471 mg, Fat 1 g, SaturatedFat 0 g, Carbohydrate 40 g, Fiber 11 g, Protein 8 g, Cholesterol 0 mg
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