(21 votes, average: 3.95 out of 5)
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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.
Ingredients
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Preparation
Place vegetable oil, onions, celery, mushrooms, garlic, and potatoes in a slow cooker. Season with salt and pepper, then add chopped herbs.
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.
Remove stew from oven, season to taste, and enjoy with the polenta.