Rockcrok Root Vegetable Stew

Rockcrok Root Vegetable Stew

This Slow Cooker Stew recipe is thick and filling, wonderfully flavourful, and made nice and easy in the slow cooker!

Total Time: 4 Hours 10 Mins

Prep Time: 10 Mins
Cook Time: 4 Hours On High, 8 Hours On Low

Ingredients:
• 3-4 cups good-quality chicken or vegetable stock
• 6 potatoes (Any Variety)
• 3 Large sweet potatoes
• 4 Large carrots
• 1 Large onion
• 1 Head of garlic
• 2tsp Butter
• 1 tsp Pink Salt
• 1 tsp fresh ground black pepper
• 1 tsp white sage
• 1 tsp Oregano
• 1/3 cup coconut flour (can substitute regular if desire)

Optional Ingredients:
• 6 slices cooked sliced bacon
• 3 cooked and diced Chicken Breast
• 3 cooked and sliced sausages
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream
• You can add other root vegetables to make variations on the soup, beets, turnip, parsnips … Experiment, test have fun.

Directions:
• Sautee garlic and unions until transparent and add to crock pot
• Dice all root vegetables and add to crock pot
• Add all seasoning and broth to crock pot
• Cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables  are tender and cooked through.
• Once the soup has slow cooked and is about ready to serve, make a roux by mixing the flour with water into a paste and adding to crock pot. Stir recover on low for 20 minutes.
• Keeps in the fridge for up to 5 days. Note this recipe will not freeze well.
• Bowl and serve. Garnish with some of the options listed in the optional ingredients.

Raw Ingredients in the Pot.

Finished Stew.

Variation 1 with added Pepperettes.

My first new fall soup creation of 2017. Started with this as inspiration.

You can find other recipes, juices, and smoothies that I have created or collected here.