Vegetable Dill Stew, made in your slow cooker, is a robust, vegan dish I can eat again and again. Mushrooms, potatoes, onions, fennel…how could it not be amazing?
Slow Cooker Vegetable Dill Stew
Vegetable Dill Stew is a good rainy day meal.
This delicious slow cooker Vegetable Dill Stew is packed with flavor. The original recipe is based on a recipe called “Three Sisters Stew” from one of my favorite cookbooks, Moosewood Restaurant Low-Fat Favorites cookbook. When in doubt, check Moosewood!
The spices in this recipe are super good. It is colorful, too. I have made it several times, taken it to potlucks, sharing it to rave reviews. It’s a keeper. Give it a try and comment below how you like it.
Moosewood
Going to Moosewood Restaurant has been on my bucket list for many years. Don and I checked off the list this fall when we were in Ithaca, New York.
Moosewood Restaurant, Ithaca, NY
I love their cookbooks. And I loved their restaurant. This is what I had for lunch…
Moosewood’s Southern Beans & Greens
What You Need
For this recipe, you need a slow cooker, knives, measuring cups and spoons, and a good set of pans, particularly a skillet. Always buy the best you can afford and you’ll never be sorry. Buy cookware that lasts a lifetime.
Vegetable Dill Stew Recipe
Vegetable Dill Stew
Ingredients
- 4 tablespoons olive oil
- 2 medium onions cut in chunks
- 3 garlic cloves minced
- 1 red pepper cut in chunks
- 1 fennel bulb cut in slices
- 3 carrots peeled and cut in rounds
- 3 stalks of celery diced
- 1 pound of button mushrooms cleaned and quartered
- 8-10 small red potatoes quartered
- 2 cups of vegetable broth
- 1 can chickpeas rinsed
- 1 tablespoon dried dill weed fronds
- 1 teaspoon dried thyme
- 2 tablespoons cider vinegar
- pepper and salt to taste I didn't add either
Instructions
- Heat the oil in a skillet and sauté the vegetables until slightly browned. I did each vegetable (except the potatoes) one after the other in the skillet, then poured them into the slow cooker.
- Add the potatoes, chickpeas, spices and vinegar. Stir to combine.
- Cook on low for 6-8 hours.
Affiliate Disclosure: Many of the links included throughout Recipe Idea Shop are affiliate links, which means if you follow them and you buy something, we will get a small commission. It doesn’t cost you a penny more, and you can still use your Amazon Prime account to buy. Don and I love our Amazon Prime account. This posting includes affiliate links.
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Vegetable Dill Stew Nutrition Label. Each serving is about 2 cups.
WHAT’S NOT TO LOVE?
Trust me, you’re gonna love this recipe. Up your recipe repertoire. Add this recipe to your collection. But don’t stop there…subscribe to our email newsletter and get a free cookbook and a printable grocery shopping list.
RATE, PIN & SHARE!
Please Rate our recipes, and Pin and Share them on social media. Comments are welcome, too!
Vegetable Dill Stew, a slow cooker robust meal. #vegetabledillstew #moosewood #vegetarian #vegan #slowcooker #comfortfood #recipes #recipeideashop
You May Also Like These Recipes From Recipe Idea Shop
- Slow Cooker Red Pasta Sauce
- Slow Cooker Chickpea and Lentil Soup
- French Vegetable Stew
- Roasted Ratatouille with Corn
- Indian Ratatouille
- Mediterranean Chickpea Stew
BEFORE YOU GO, DID YOU GRAB YOUR FREE COOKBOOK?
Leave a Reply