Let your slow cooker do most of the work for you with this hearty, nourishing veggie stew. Enjoy on its own or pair it with a comforting polenta dish.

Notes: The polenta recipe calls for garlic that’s already been roasted—pop your head of garlic into the oven about 40 minutes before you begin making the polenta.

If you would like a thicker stew, remove 2 cups of stew, purée, then gently stir back in.

15 mins
6 hours


  • Slow cooker
  • Pot


Vegetable Stew:

  • 1 Tbsp vegetable oil
  • 1 red onion, chopped
  • 4 celery stalks, cut into 1/4-inch pieces
  • 3 carrots, cut into 1/4-inch pieces
  • 8 oz cremini mushrooms, quartered
  • 3 cloves garlic, diced
  • 3 lbs Little Potatoes, halved
  • (To taste) salt and pepper
  • 1/2 Tbsp thyme, chopped
  • 1/2 Tbsp rosemary, chopped
  • 3 1/2 cups vegetable stock
  • 1/4 cup soy sauce
  • 1 Tbsp tomato paste
  • 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • 1 pinch chili flakes


  • 4 Tbsp butter, divided
  • 4 cups milk
  • 1 head garlic, roasted
  • 2 sprigs rosemary leaves, coarsely chopped
  • 1 cup instant polenta
  • (To taste) salt and pepper


  • Step 1

    Place vegetable oil, onions, celery, mushrooms, garlic, and potatoes in a slow cooker. Season with salt and pepper, then add chopped herbs.

  • Step 2

    In a bowl mix vegetable stock, soy sauce, tomato paste, and spices. Pour into the slow cooker, stirring to combine. Cook on low for six hours.

  • Make the Polenta:

    When cooking is nearly complete, heat two tablespoons of butter in a pot over medium heat. Add the milk, garlic, and rosemary. Bring to a boil. Reduce heat and slowly add the polenta, mixing continuously for five minutes. If the polenta is too thick, add a little more milk. Season to taste. Stir remaining butter into the polenta.

  • Step 4

    Remove stew from oven, season to taste, and enjoy with the polenta.