2 C Baby Carrots
2 Large Russet Potatoes, scrubbed and chopped in to large chunks
2 stalks Celery, chopped in to large pieces
2 cloves Garlic, chopped
½ Tsp. dried Minced Onion
½ Tsp. ground White pepper
½ Tsp. ground Sage
½ Tsp. dried Rosemary
½ Tsp. dried Thyme
4 sprigs fresh Thyme
1 Bay Leaf
2 Tbsp. Unsalted Butter cut in to cubes
4 C Low Sodium Vegetable Stock
Sea Salt / Black Pepper
2 heaping TBSP. AP Flour
2 Tbsp. Unsalted Butter
1 ½ C frozen Green Peas
¼ C Fresh Parsley, chopped
Chives - garnish
Layer the ingredients in the slow cooker in the order I’ve shown. Season with a generous pinch of sea salt and black pepper. Gently stir the spices in without stirring up the vegetables.
Set to high and leave alone for 4 hours.
In a small drinking glass, add the flour and butter. Ladle hot broth from the slow cooker in to the glass and whisk vigorously to avoid lumps. Pour back in to the stew and gently stir around.
Finish cooking until vegetables are tender. Add the frozen peas 30 minutes prior to service.
Stir the fresh parsley in immediately before serving.
Garnish with fresh chives.
Pairs Well With
Winter is the best time to enjoy a hearty bowl of stew so here it is!