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Slow Cooker Root Vegetable Stew

Deryn Macey
  • 10 minutes
  • Serves 8

INGREDIENTS

2

Bay leaves

1/2

Butternut squash, peeled and cubed (approx. 4 cups)

3

Carrots, peeled and chopped (approx. 2 cups)

4 cloves

Garlic

1

Large or 2 small white onions, diced (approx. 2 cups)

3

Parsnips, peeled and chopped (approx. 2 cups)

2

Rutabagas, peeled and cubed (approx. 4 cups)

1 tsp

Thyme, ground

1 28 ounce can

Tomatoes

1 cup

Vegetable stock

2 tbsp

Cornstarch or flour mixed with

1

Salt and pepper