Slow Cooker Root Vegetable Stew

Growing up in the city of Toronto, I took the TTC to and from high school every weekday for 5 years (yes I was the last year that had 5 years of high school). My bus stop was a good ten minute walk to my house and on cold winter nights, walking against the wind in my kilt and shoes (because I was too cool to wear boots) the only thing that kept me going, were thoughts of what delicious hot meal my mother had lovingly prepared that day. Now as an adult and the main cook in our home, I don’t have the luxury of dreaming that there is a meal waiting for me. Unless… I make my Slow Cooker Root Vegetable Stew! Once everything is in the crock pot, I can set it and let it cook all day while I’m out and about braving the winter winds. As the snow crunches beneath my feet, as the condensation catches in the cold air when I breath, I get to dream about my hot bowl of stew waiting for me when I get home. Finally, when I walk in the door, the savory aroma wraps around me and I begin to thaw. A side salad and some garlic bread for sopping up all that stew gravy is a great way to round out this meal.

Onions and Garlic – Sautéing the onions and garlic till its caramelized is definitely the way to go, it brings another velvety layer to the Stew. You can skip this step and just toss them in with the other veggies; your stew will still taste good.

Split peas – I like the look of the yellow split peas in the stew but green split peas or lentils can be substituted. You can also soak your split peas overnight if you like them very soft when cooked.

Roots Veggies – I like to prep my root veggies the night before, then put them in a container in the fridge overnight. You can also use other root vegetables that you have on hand. Be aware that if you use beets the entire stew will be pink.

Broth – I love the beefless when I can find it but you can easily substitute with mushroom broth or veggie broth.

White Sweet Potatoes – White sweet potato or (Hanna Yams), can be substituted with orange flesh sweet potato (Jewel Yams or Japanese Yams)

Slow Cooker Root Vegetable Stew

Ingredients

2 tbsp olive oil

1 cup diced medium onion

3 cloves garlic

4 cubed gold potatoes

2 white sweet potatoes

3 diced carrots

2 diced parsnip

1 cup yellow split peas

1 tbsp tomato paste or ketchup

1 tsp vegan Worcestershire sauce

3 dried bay leaves

½ tsp dried thyme

½ tsp dried rosemary

6 cups beefless or mushroom broth (or any veggie broth)

1 bottle or can of beer (a stout is best but any beer will do)

1 cup chopped cabbage

¼ cup fresh Parsley

¼ tsp Pepper

Salt to taste

Instructions

1. Heat oil in small fry pan over medium-high heat, stir in onion and cook 5 minutes or until translucent add garlic and cook for 2 more minutes. Transfer cooked onion and garlic to a large slow cooker.

2. Add all other ingredients except cabbage and parsley to slow cooker. Cover and set the slow cooker to cook on low for 6 hours.

3. Stir cabbage and parsley in final hour of cooking.

4. Serve with a side of garlic bread

Enjoy!

**Tips**

Cooking variations

This recipe can also be cooked on the stovetop, cooking times will vary.

Storage notes

Cover and refrigerate in an airtight container for up to 3-5 days. Stew may thicken in the refrigerator, add broth as needed when reheating.