Winter Vegetable Stew

Enjoy this delicious vegetable stew made in a slow cooker - perfect dinner for winters.

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Servings 8

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ingredients 12
Prep Time 20 min
Total Time 10 hr 40 min

Ingredients

1: (28-oz.) can Italian-style plum tomatoes

4: medium red potatoes, cut into 1/2-inch pieces

4: medium stalks celery, cut into 1/2-inch pieces (2 cups)

3: medium carrots, cut into 1/2-inch pieces (1 1/2 cups)

2: medium parsnips, peeled, cut into 1/2-inch pieces

2: medium leeks, cut into 1/2-inch pieces

1: (14-oz.) can vegetable or chicken broth

1/2: teaspoon salt

1/2: teaspoon dried thyme leaves

1/2: teaspoon dried rosemary leaves

3: tablespoons cold water

3: tablespoons cornstarch

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Directions

1 Drain tomatoes, reserving liquid. Cut up tomatoes. In 4- to 5-quart slow cooker, combine tomatoes, reserved tomato liquid and all remaining ingredients except water and cornstarch.
2 Cover; cook on low setting for 8 to 10 hours.
3 In small bowl, blend water and cornstarch until smooth. Gradually stir into stew. Increase heat setting to high; cover and cook an additional 20 minutes or until thickened, stirring occasionally.

EXPERT TIPS

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Expert Tips

Parsnips are root vegetables that look like creamy white carrots and have a slightly sweet flavor. If you don't have any on hand, feel free to use carrots instead.