Crockpot Stew Recipe
This Crockpot Stew is a hearty, comforting dish loaded with tender vegetables and rich flavors. It's simple to prepare and perfect for cozy dinners. The slow cooker does most of the work, while a quick purée step gives the stew a velvety finish.
Equipment
- Wooden spoon or spatula
- Knife
- Cutting board
- Ladle
- Medium skillet
- Blender
- Slow cooker
Ingredients
- 3 medium carrots, peeled and sliced
- ½ tsp granulated garlic
- ½ cup red wine
- ½ tsp celery salt
- ½ cup beer
- 3 cups water
- 3 cloves garlic, chopped
- 1 small rutabaga
- 5 medium red potatoes
- ½ lb sliced mushrooms
- 2 tbsp Better Than Bouillon Vegetarian No beef Soup Base
- ½ tsp onion powder
- 2 tbsp fresh rosemary, finely chopped
- 3 tbsp tomato paste
- ¼ tsp pepper
Instructions
- Sauté onions with oil, broth, or water and a pinch of salt and pepper in a skillet over medium heat for about five minutes.
- Add garlic and cook for one more minute.
- Transfer the sautéed onions and garlic to your slow cooker, then add the remaining stew ingredients.
- Cover and cook on high for 3-4 hours or on low for 5-6 hours.
- When the stew is ready, with tender vegetables, remove one ladleful of stew, purée it in a blender or NutraBullet, and return it to the slow cooker.
- Stir everything together, adjust seasoning with salt and pepper if needed, and serve warm with hearty bread.
Notes
- Feel free to add your favorite veggies or beans to customize the stew.
- For a richer flavor, use vegetable stock instead of water.