Crockpot Fall Veggie Stew

When preparing the Harvest Bounty Crockpot Veggie Stew, the first step is to ensure that all your vegetables are cleaned, peeled, and chopped. This is crucial for achieving even cooking throughout the stew. Washing your vegetables removes dirt and pesticides, ensuring that your dish is not only delicious but also safe to eat. Peeling and chopping your vegetables into uniform sizes is equally important. When vegetables are cut into similar sizes, they cook at the same rate, preventing some from becoming mushy while others remain undercooked. For this recipe, aim for roughly 1-inch pieces for root vegetables like carrots and potatoes, while bell peppers and zucchini can be chopped into slightly larger pieces to maintain their texture.

Warm up this fall with a comforting bowl of Harvest Bounty Crockpot Veggie Stew! This easy recipe celebrates the rich flavors of seasonal vegetables like butternut squash, carrots, and sweet potatoes, all simmered to perfection in a convenient crockpot. Packed with nutrients and bursting with flavor, this hearty dish is perfect for family dinners, meal prep, or cozy gatherings. Discover simple preparation steps and tips for customizing your stew to enjoy year-round. Dive into the richness of autumn with this nourishing meal!

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Ingredients

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)

Instructions

Prepare the Ingredients: Start by washing, peeling, and chopping all the vegetables as per the ingredient list. Ensure even sizes for uniform cooking.

Sauté Aromatics: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add chopped onions and minced garlic and sauté until the onions become translucent, about 3-5 minutes. This step enhances the flavor of the stew.

Layer the Veggies: In the crockpot, layer the butternut squash, carrots, sweet potatoes, parsnips, and green beans. Follow by pouring the sautéed onion and garlic mixture on top.

Season and Add Liquids: Add the can of diced tomatoes with juice, vegetable broth, thyme, rosemary, smoked paprika, salt, and pepper. Stir gently to combine all the ingredients. Drizzle with apple cider vinegar for a hint of tanginess.

Cook: Cover the crockpot with its lid and set to cook on low for 6-8 hours or high for 3-4 hours, until all vegetables are tender.

Adjust Seasoning: Once cooked, taste the stew and adjust the seasoning if needed, adding more salt, pepper, or vinegar as desired.

Serve: Ladle the stew into bowls and garnish with freshly chopped parsley for a pop of color and freshness.

Prep Time, Total Time, Servings: 20 minutes | 7 hours | 6 servings