Crockpot Veggie Stew

I have been a vegetarian for 18 years so I don't get many meat cravings or really remember what meat tastes like. Except for two things, Burger King Whoppers and Stew. Burger King now has a veggie burger so I can "occasionally" get my fix. But I have never been able to find a good veggie stew recipe.

If you Google veggie stew you will get a plethora of fancy and exotic recipes like winter squash stew, Argentine lentil stew, mushroom barley stew and the list goes on and on.While I'm sure these stews are delicious and good for you they don't fill the void that a traditional beef stew does. So through much trial and error I have finally nailed the veggie stew. Here is my version of a childhood favorite.


Prep Time: 15 minutes
Cooking Time: 4 Hours
Yeld: 4-6 servings


Ingredients:
3 russet potatoes
4 carrots
3 ribs celery
1 yellow onion
1 cup of dry red wine (Drink the rest while cooking. Only kidding.;)
2 cups vegetable broth
1 heaping table spoon corn starch
2 tablespoons cold water
1 teaspoon worcestershire sauce
2 cloves garlic, crushed
1 teaspoon dried thyme
1 teaspoon dried parsley
2 bay leaves
salt and pepper to taste


Directions:

Grab your ingredients and cut your veggies into two inch pieces.

Add vegetable broth, wine, worcestershire, garlic, thyme, parsley and bay leaves into the crockpot. 

It will look like borscht, but don't you fret! The color will change as it simmers. Next add a heaping tablespoon of cornstarch into a bowl. Add the cold water and stir until dissolved. Add the mixture to the crockpot and stir well.

Add the vegetables.

Cook on low for 4 hours and let the magic happen.