Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This slow cooker vegetable stew with beets carrots and fresh herbs
- Easy to Make: This recipe is perfect for busy weeknights or weekends, as it requires minimal preparation and cooking time.
- Flavorful and Nutritious: The combination of beets, carrots, and fresh herbs creates a delicious and healthy meal that's packed with vitamins and minerals.
- Customizable: You can easily add or substitute ingredients to suit your dietary preferences or use up leftover vegetables.
- Slow Cooker Friendly: The slow cooker does all the work for you, making it easy to come home to a ready-to-eat meal.
- Perfect for Meal Prep: You can cook a large batch of this stew and refrigerate or freeze it for later use.
- Beautiful Presentation: The vibrant colors of the beets and carrots make for a stunning presentation that's sure to impress your family and friends.
- Cost-Effective: This recipe is budget-friendly and uses affordable ingredients that are easily accessible at most grocery stores.
- Comforting and Delicious: The combination of tender vegetables, flavorful broth, and fresh herbs creates a truly comforting and delicious meal.
Ingredient Breakdown
The key ingredients in this recipe are beets, carrots, onions, garlic, fresh herbs (such as parsley and thyme), and vegetable broth. Beets add a sweet and earthy flavor, while carrots provide a nice crunch and sweetness. Onions and garlic add a depth of flavor and aroma, while fresh herbs add a bright and refreshing note. Vegetable broth is used as the base of the stew, and you can use low-sodium broth or make your own broth from scratch. When selecting beets, look for firm and smooth roots with no signs of damage. For carrots, choose firm and straight roots with no signs of sprouting. Fresh herbs should be fragrant and have no signs of wilting. You can substitute beets with other root vegetables, such as parsnips or turnips, and carrots with other colorful vegetables, such as bell peppers or zucchini.
How to Make slow cooker vegetable stew with beets carrots and fresh herbs
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a pan over medium heat and sauté the onions and garlic until they're softened and fragrant.
Peel and chop 2 large beets and 4 large carrots. Add them to the slow cooker.
Add 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried parsley to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
The quality of your ingredients will greatly impact the flavor and texture of your stew. Choose fresh and high-quality ingredients, such as fresh herbs and organic vegetables.
Beets and carrots can become mushy if overcooked. Check the stew regularly and adjust the cooking time as needed to ensure the vegetables are tender but still crisp.
Onions, garlic, and herbs add a depth of flavor to the stew. Saute them before adding the other ingredients to bring out their natural sweetness and aroma.
Feel free to experiment with different spices and herbs to add your own unique twist to the recipe. Some options include paprika, cumin, or dried oregano.
Choose a slow cooker that's large enough to hold all the ingredients. A 6-quart slow cooker is a good size for this recipe.
Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the vegetables to retain their texture.
Serve the stew with crusty bread on the side to mop up the flavorful broth. You can also serve it with a side salad or over rice or quinoa.
Feel free to experiment with different vegetables to add your own unique twist to the recipe. Some options include sweet potatoes, parsnips, or zucchini.
Common Mistakes to Avoid
-
Not Chopping the Vegetables Properly:
Fix: Make sure to chop the vegetables into uniform pieces so they cook evenly. Beets and carrots should be chopped into 1-inch pieces, while onions and garlic should be chopped finely.
-
Overcooking the Stew:
Fix: Check the stew regularly to avoid overcooking. Beets and carrots should be tender but still crisp, while the onions and garlic should be soft and fragrant.
-
Not Seasoning the Stew Properly:
Fix: Season the stew with salt and pepper to taste. You can also add other spices and herbs to taste, such as paprika or dried oregano.
-
Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving. This allows the flavors to meld together and the vegetables to retain their texture.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different vegetables, such as sweet potatoes, parsnips, or zucchini, to add your own unique twist to the recipe.
Add some cooked chicken, beans, or tofu to make the stew more substantial and filling.
Experiment with different herbs, such as rosemary or thyme, to add a unique flavor to the stew.
Add some unexpected ingredients, such as diced apples or pears, to give the stew a sweet and savory flavor.
Experiment with different broths, such as chicken or beef broth, to add a rich and savory flavor to the stew.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. Make sure to keep it in a covered container and away from direct sunlight.
The stew can be stored in the refrigerator for up to 5 days. Make sure to keep it in a covered container and refrigerate it within 2 hours of cooking.
The stew can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze the stew?
Yes! The stew can be frozen for up to 3 months. Make sure to cool it to room temperature before freezing, and thaw it overnight in the refrigerator before reheating.
What if I don't have a slow cooker?
You can also make this recipe on the stovetop or in the oven. Simply saute the onions and garlic, add the remaining ingredients, and simmer or bake until the vegetables are tender.
Can I add other ingredients to the stew?
Yes! Feel free to experiment with different ingredients, such as cooked chicken, beans, or tofu, to add protein and variety to the stew.
How do I reheat the stew?
You can reheat the stew on the stovetop, in the microwave, or in the oven. Simply heat it until warmed through, and serve hot.
Can I make this recipe vegan?
Yes! Simply omit the honey and use a vegan-friendly broth. You can also add other vegan-friendly ingredients, such as tofu or tempeh, to add protein and variety to the stew.
What if I don't have fresh herbs?
You can use dried herbs instead of fresh herbs. Simply use 1/3 to 1/2 the amount of dried herbs as you would fresh herbs.
Can I make this recipe gluten-free?
Yes! Simply use gluten-free broth and omit any gluten-containing ingredients. You can also add gluten-free grains, such as quinoa or brown rice, to add texture and nutrition to the stew.
slow cooker vegetable stew with beets carrots and fresh herbs
Ingredients
- 2 medium beets, peeled and chopped
- 4 medium carrots, peeled and chopped
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Instructions
- Step 1: Prepare the vegetables. Peel and chop the beets and carrots. Chop the onion and mince the garlic.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes.
- Step 3: Add the onion and garlic. Add the chopped onion and minced garlic to the slow cooker. Cook for 5 minutes, or until the onion is translucent.
- Step 4: Add the beets and carrots. Add the chopped beets and carrots to the slow cooker. Cook for 10 minutes, or until they start to soften.
- Step 5: Add the broth and spices. Add the vegetable broth, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook the stew. Cook the stew on low for 6 hours, or until the vegetables are tender.
- Step 7: Add the fresh herbs. Stir in the chopped parsley and dill. Cook for an additional 10 minutes, or until the herbs are wilted.
- Step 8: Serve the stew. Serve the stew hot, garnished with additional fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to cook.
- Substitution: Swap the beets for parsnips or turnips if desired.
- Pro tip: Use a slow cooker liner to make cleanup easier.
- Variation: Add other vegetables, such as potatoes or zucchini, to the stew if desired.
- Tip: Use fresh herbs for the best flavor.
