Vegetable Stew from the Crockpot is proof that simple ingredients can make for one incredible meal.
Course Main Dish
Cuisine American, Stew
Prep Time 15 minutesminutes
Cook Time 8 hourshours
Total Time 8 hourshours15 minutesminutes
Servings 4Servings
Calories 191kcal
Author Ginny McMeans
Ingredients
8ouncesbaby cremini mushrooms, sliced
8ouncesbutton mushrooms, sliced
1cupyellow onion, diced- one small onion
1cupcarrots, diced- one carrot
2cupspotato- one to two potatoes
2clovesgarlic, finely chopped
1teaspoondried thyme
1teaspoonground sage
1teaspoonsalt
¼teaspoonground black pepper
⅛teaspooncayenne pepper
1cupvegetable broth
½cupdry red wine such as a good zinfandel or merlot
15ouncescanned diced tomatoes
2tablespoonstomato paste
½teaspoonkitchen bouquet
½teaspoonliquid smoke
2tablespoonsflour
Instructions
Clean and pare all of the vegetables first. Cut up the potatoes last so they don't have time to turn brownish.
Add all of the vegetables to a large crockpot. One that's at least 6 qts.
Measure and add the vegetable broth, wine, diced tomatoes and tomato paste, kitchen bouquet and liquid smoke. Do NOT add the flour yet.
Now add in all of the seasonings and spices. It won't look like you have enough juices at this point but believe me a lot of liquid cooks out of the mushrooms and you will have plenty after it cooks a while.
Stir well and cover. Cook on high 4 to 5 hours or low 8 to 10 hours.
Now about the flour - sometime after the juices are hot on up to about a half-hour to an hour before serving -scoop out some of the juices into a cup. Add the flour to the hot juices in the cup. Stir well until the flour is blended. Pour it all back into the stew and stir well. Cover and let finish cooking. This thickens the juices.
Notes
This stew will keep in the fridge for about 4 days.You can also easily double the reicpe with a larger crockpot.