Rustic Stew


User Avatar
Member since 2016
No Video

Serves 5 - 6 | Prep Time 10 | Cook Time 5 Hrs High Slow Cooker

Why I Love This Recipe

Winter is the best time to enjoy a hearty bowl of stew so here it is!


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



More Great Recipes: Crock-pot | Dinner | Main Dish | Stew
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11368 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51107 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

459 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls
Slutty Brownies
Slutty Brownies