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Slow Cooker Root Vegetable Stew Recipe

Easy Slow Cooker Root Vegetable Stew Recipe for Cozy Comfort

This Slow Cooker Root Vegetable Stew Recipe offers hearty flavors and comforting aromas, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Root Vegetables
  • 4 medium Carrots Choose firm, fresh carrots for natural sweetness and vibrant color.
  • 2 medium Parsnips Adds a subtle nutty flavor that deepens the stew’s earthiness.
  • 3 medium Potatoes Yukon Gold or red potatoes hold their shape nicely.
  • 2 medium Turnips A slightly peppery bite to balance the sweetness of other roots.
Broth and Seasoning
  • 4 cups Vegetable broth The flavorful base that ties all the ingredients together.
  • 3 cloves Garlic Minced for an aromatic punch that lifts the entire stew.
  • 2 tablespoons Fresh rosemary Woody herbs like rosemary enhance the slow cooker magic.
  • 2 sprigs Thyme Adds gentle, savory notes.
  • 2 leaves Bay leaves Infuse a subtle depth, just remove before serving.
  • 1 teaspoon Salt Essential seasoning to make natural flavors shine.
  • 1 teaspoon Black pepper Essential seasoning to make natural flavors shine.
Optional Add-Ins
  • 1 can Diced tomatoes For a slight acidity and richer broth.
  • 2 tablespoons Fresh parsley Chopped and sprinkled at the end for a fresh, bright finish.
  • 1 tablespoon Red wine vinegar A splash at the end can brighten and balance the stew.

Equipment

  • Slow Cooker

Method
 

Preparation
  1. Start by chopping carrots, parsnips, potatoes, and turnips into uniform 1-inch cubes.
  2. In the base of your slow cooker, layer the chopped veggies, minced garlic, fresh rosemary, thyme sprigs, and bay leaves.
  3. Pour enough vegetable broth to just cover the veggies, then sprinkle salt and pepper. Stir gently.
  4. Secure the lid and set the slow cooker to Low. Let it simmer for 6–8 hours or on High for 3–4 hours.
  5. Discard bay leaves, then taste and tweak salt or pepper. Ladle the hearty stew into bowls, garnish with chopped parsley.
  6. Optional: Drizzle with a splash of red wine vinegar for a bright, tangy lift.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 45gProtein: 4gFat: 1gSodium: 800mgPotassium: 800mgFiber: 8gSugar: 7gVitamin A: 900IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Check the stew towards the end of cooking time to prevent root vegetables from becoming mushy; gently stirring can help with even cooking.

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