Slow Cooker Winter Vegetable Stew
Warm up your winter nights with this hearty Slow Cooker Winter Vegetable Stew, a comforting and nutrient-packed dish that’s as easy as it is delicious. Brimming with tender butternut squash, carrots, parsnips, potatoes, and a medley of vibrant seasonal vegetables, this stew is slow-cooked to perfection, letting the flavors meld beautifully with aromatic spices like thyme, rosemary, and cumin. Enhanced with a tomato-infused vegetable broth and finished with sweet pops of frozen peas, this vegan-friendly recipe is the ultimate cold-weather comfort food. With just 25 minutes of prep time and the magic of a slow cooker, you can enjoy a wholesome, fuss-free meal that’s perfect for busy weekdays or cozy weekend gatherings. Serve this hearty stew with crusty bread or a fresh side salad for a satisfying, soul-warming feast.
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Recipe Information
Ingredients
- 1 medium (about 2 lbs) butternut squash
- 4 large carrots
- 3 medium parsnips
- 3 medium potatoes
- 3 stalks celery stalks
- 1 large onion
- 4 cloves garlic cloves
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 leaf bay leaf
- 2 tablespoons fresh parsley
- 1 cup frozen peas
Instructions
Peel and dice the butternut squash, carrots, parsnips, and potatoes into bite-sized cubes. Slice the celery and dice the onion. Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent, about 3 minutes.
Transfer the sautéed onion and garlic to the slow cooker. Add the butternut squash, carrots, parsnips, potatoes, celery, and bay leaf.
In a small bowl, whisk together the vegetable broth, tomato paste, dried thyme, dried rosemary, ground cumin, salt, and black pepper. Pour the mixture over the vegetables in the slow cooker.
Cover the slow cooker with the lid and set it to cook on low for 6 hours, or on high for 3-4 hours, until the vegetables are tender.
Thirty minutes before the cooking time is up, add the frozen peas to the slow cooker. Stir gently to incorporate and allow the stew to finish cooking.
Once cooked, remove the bay leaf and discard it. Taste the stew and adjust seasoning if necessary.
Serve the stew hot, garnished with freshly chopped parsley. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2431 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 6585 mg | 286% | |
| Total Carbohydrate | 451.9 g | 164% | |
| Dietary Fiber | 95.0 g | 339% | |
| Total Sugars | 99.8 g | ||
| Protein | 70.5 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1086 mg | 84% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 11963 mg | 255% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
