Recipe Idea: Vegetable Dill Stew
Note: 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 (Shop Amazon – Give the Gift of Amazon Prime) account to buy. This posting includes affiliate links.
Hi. It’s Lois at Recipe Idea Shop, telling you about a delicious slow cooker Vegetable Dill Stew. Awhile ago, I decided to make dinner in my slow cooker to avoid being rushed at suppertime. I find a good slow cooker to be an essential appliance in the kitchen, don’t you?
I looked for a slow cooker vegetarian recipe and I couldn’t find one that, on the surface, enthused me. I did, however, find an interesting recipe in the Moosewood Restaurant Low-Fat Favorites cookbook. When in doubt, check Moosewood!
The recipe I found was called “Three Sisters Stew.” I didn’t have all of the ingredients, and I was worried if I used butternut squash in the slow cooker, it would get too mushy. So this is the recipe I came up with. The combination of spices (which I took from the Moosewood cookbook) was very interesting and I liked it quite a bit.
It was colorful, too. I have made it several times, taken it to potlucks and shared it to rave reviews. It’s a keeper. Give it a try and comment below how you like it.
Read on for recipe and nutrition…
Vegetable Dill Stew
- 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
- 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.