Vegetable Stew from the Crockpot

Vegetable Stew from the Crockpot

from veganinthefreezer.com
Main Dish
495 min
4 servings
191 kcal / serving

Vegetable Stew from the Crockpot is proof that simple ingredients can make for one incredible meal.

Ingredients

  • 8 ouncesbaby cremini mushrooms, sliced
  • 8 ouncesbutton mushrooms, sliced
  • 1 cupyellow onion, diced (- one small onion)
  • 1 cupcarrots, diced (- one carrot)
  • 2 cupspotato (- one to two potatoes)
  • 2 clovesgarlic, finely chopped
  • 1 teaspoondried thyme
  • 1 teaspoonground sage
  • 1 teaspoonsalt
  • ¼ teaspoonground black pepper
  • ⅛ teaspooncayenne pepper
  • 1 cupvegetable broth
  • ½ cupdry red wine such as a good zinfandel or merlot
  • 15 ouncescanned diced tomatoes
  • 2 tablespoonstomato paste
  • ½ teaspoonkitchen bouquet
  • ½ teaspoonliquid smoke
  • 2 tablespoonsflour

Directions

  1. 1

    Clean and pare all of the vegetables first. Cut up the potatoes last so they don't have time to turn brownish.

  2. 2

    Add all of the vegetables to a large crockpot. One that's at least 6 qts.

  3. 3

    Measure and add the vegetable broth, wine, diced tomatoes and tomato paste, kitchen bouquet and liquid smoke. Do NOT add the flour yet.

  4. 4

    Now add in all of the seasonings and spices. It won't look like you have enough juices at this point but believe me a lot of liquid cooks out of the mushrooms and you will have plenty after it cooks a while.

  5. 5

    Stir well and cover. Cook on high 4 to 5 hours or low 8 to 10 hours.

  6. 6

    Now about the flour - sometime after the juices are hot on up to about a half-hour to an hour before serving -scoop out some of the juices into a cup. Add the flour to the hot juices in the cup. Stir well until the flour is blended. Pour it all back into the stew and stir well. Cover and let finish cooking. This thickens the juices.