Slow Cooker Winter Vegetable Stew
Equipment
Ingrediënten
- 2 cans 14.5 oz each 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 (11⁄2 cups)
- 2 medium parsnips peeled, cut into 1⁄2-inch pieces
- 2 medium leeks cut into 1⁄2-inch pieces
- 1 can 14 oz vegetable broth
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried rosemary leaves
- 3 tablespoons cornstarch
- 3 tablespoons cold water
Instructies
- 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.
Notes / Tips / Wine Advice:
Parsnips, root vegetables that look like creamy white carrots, have a slightly sweet flavor. If you don’t have any on hand, you can use carrots instead.
Nutritional Information
Calories: 160 kcal
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