Root vegetable slow cooker stew

    4 hours 20 min

    A hearty stew full of yummy flavours for a winter's evening.

    Gloucestershire, England, UK
    2 people made this

    Serves: 4 

    • 1 leek
    • 1 carrot
    • 2 parsnips
    • 1 medium white onion, diced
    • olive oil
    • 2 garlic cloves, minced
    • 1 tablespoon dried chili flakes
    • 1 tablespoon plain flour
    • 400ml vegetable stock
    • 1 teaspoon dried rosemary, to taste
    • 1 (400g) can borlotti beans, drained and rinsed
    • salt and pepper

    Prep:20min  ›  Cook:4hr  ›  Ready in:4hr20min 

    1. Cut up the leek, carrot and parsnips into even batons of 1.25cm (1/2 in).
    2. In a large pan fry the onion in the olive oil for 2 minutes, then add the garlic and the chili flakes and cook for 1 more minute.
    3. Put the vegetables in the pan and fry for 5 more minutes. Add the flour and stir well.
    4. Pour in the vegetable stock and add the rosemary and mix well.
    5. Transfer all to the slow cooker and add the borlotti beans. Stir, put the lid on and cook on high for 3 to 4 hours.
    6. At the end of the cooking time season to taste (lots of black pepper is nice) and serve with warm bread.


    You can add dumplings in the last 30 minutes of cooking if desired. Mix 4 tablespoons self raising flour, 150g butter, parsley and a tiny bit of the vegetable stock. Cream the butter and flour together then gradually add the stock. Make sure your hands are clean and roll into balls. Submerge the dumplings so that the tops are just above the stew.

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