Crockpot Fall Veggie Stew

 

Why You’ll Love This Recipe

This Crockpot Fall Veggie Stew is the epitome of fall comfort food. The slow cooking process allows the rich flavors of seasonal vegetables like butternut squash, carrots, and sweet potatoes to meld together beautifully, creating a savory, aromatic stew. The addition of herbs like thyme and rosemary and a touch of smoked paprika adds depth, while the apple cider vinegar provides a balanced tang. Plus, it’s easy to customize with your favorite seasonal veggies, making it a versatile dish you can enjoy throughout the year. Perfect for meal prepping, it’s nutritious, hearty, and can be served as a main or a side.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups butternut squash, peeled and cubed
• 2 cups carrots, sliced
• 2 cups sweet potatoes, peeled and diced
• 1 cup parsnips, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 can (15 oz) diced tomatoes (with juice)
• 1 cup vegetable broth
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Fresh parsley (for garnish)

Directions

1. Prepare the ingredients: Start by washing, peeling, and chopping all the vegetables according to the ingredient list. Try to keep the pieces roughly the same size for even cooking.
2. Sauté the aromatics: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and minced garlic, sautéing until the onions become translucent, about 3-5 minutes. This will enhance the flavor of your stew.
3. Layer the veggies: In the crockpot, layer the cubed butternut squash, sliced carrots, diced sweet potatoes, sliced parsnips, and green beans. Top with the sautéed onion and garlic mixture.
4. Season and add liquids: Add the can of diced tomatoes with juice, vegetable broth, dried thyme, rosemary, smoked paprika, salt, and pepper. Stir gently to combine all the ingredients. Drizzle the apple cider vinegar over the top for a hint of tanginess.
5. Cook: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until all the vegetables are tender.
6. Adjust seasoning: Once the stew is cooked, taste it and adjust the seasoning if needed by adding more salt, pepper, or vinegar as desired.
7. Serve: Ladle the stew into bowls and garnish with freshly chopped parsley for a burst of color and freshness.

Servings and Timing

• Servings: 6 servings
• Prep time: 20 minutes
• Cook time: 7 hours
• Total time: 7 hours

Variations

• Add More Veggies: Feel free to throw in additional vegetables like zucchini, Brussels sprouts, or kale to customize the stew to your liking.
• Spice It Up: If you like a little heat, add a pinch of red pepper flakes or cayenne pepper to give the stew a spicy kick.
• Protein Boost: Add a plant-based protein like chickpeas, or toss in some cooked quinoa for a heartier meal.
• Make It a Soup: If you prefer a more soupy texture, add extra vegetable broth to achieve the consistency you like.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the stew on the stove over low heat or in the microwave until warmed through. You can add a splash of broth to help loosen it up if it thickens in the fridge.

FAQs

1. Can I use frozen vegetables in this stew?

Yes, you can use frozen vegetables in place of fresh ones. Just be aware that frozen veggies may release more water, so you may want to reduce the amount of vegetable broth slightly.

2. Can I use chicken broth instead of vegetable broth?

Absolutely! Chicken broth will work just as well, although the flavor of the stew will be slightly different.

3. Can I prepare this stew ahead of time?

Yes, you can prepare the stew and store it in the fridge overnight before cooking. You can also make it a day ahead and reheat it on the stovetop or in the crockpot.

4. Is this recipe vegan-friendly?

Yes, this stew is naturally vegan, as it contains only plant-based ingredients and vegetable broth.

5. Can I use other herbs in this recipe?

Definitely! Feel free to experiment with other herbs like sage, oregano, or basil to create your own unique flavor.

6. How do I make this stew spicier?

For a spicier version, add a pinch of cayenne pepper, red pepper flakes, or a chopped jalapeño to the stew before cooking.

7. How do I know when the stew is done?

The stew is done when all the vegetables are tender and easy to pierce with a fork. The slow cooking process ensures the flavors develop and the veggies become perfectly soft.

8. Can I freeze leftovers?

Yes, this stew freezes well. Let it cool completely before transferring to an airtight container or freezer bag. It can be frozen for up to 3 months.

9. Can I add beans to this stew?

Yes, adding beans such as kidney beans, chickpeas, or cannellini beans can add extra protein and make the stew heartier.

10. How do I adjust the flavor if it’s too bland?

If the stew tastes bland, try adding a splash more vinegar for tanginess, or adjust the seasoning with more salt, pepper, or smoked paprika for added depth.

Conclusion

This Crockpot Fall Veggie Stew is a perfect way to embrace the flavors of autumn. With simple ingredients, minimal prep, and the ease of a crockpot, it’s a comforting, nourishing dish that everyone will love. Whether you’re looking for a cozy dinner or meal prepping for the week, this stew is a healthy, flavorful choice that’s sure to warm your soul on chilly fall evenings. Enjoy it as a standalone meal or serve it alongside your favorite bread for an even more satisfying dish!

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