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- 1 pound assorted mushrooms (cremini, shiitake, and button), sliced - 4 cloves garlic, minced - 1 large onion, diced - 2 carrots, diced - 3 stalks celery, diced - 4 cups vegetable broth - 2 tablespoons olive oil - 2 teaspoons dried thyme - 2 teaspoons dried rosemary - Salt and pepper to taste - 1 tablespoon cornstarch (optional, for thickening) - Fresh parsley, chopped (for garnish) You need one pound of assorted mushrooms. Mix cremini, shiitake, and button mushrooms for great taste. Slice the mushrooms before adding them to the stew. Use four cloves of garlic and mince them finely. Dice one large onion, two carrots, and three stalks of celery. This adds color and crunch. For the broth, use four cups of vegetable broth. This gives the stew its rich flavor. You will also need two tablespoons of olive oil to sauté the veggies. Use two teaspoons each of dried thyme and rosemary for the herbs. Season with salt and pepper as needed. If you want a thicker stew, add one tablespoon of cornstarch, mixed with water. Finally, chop fresh parsley for garnish. Choose a vegetable broth that suits your taste. You can use low-sodium broth for a healthier option. Some brands offer fun flavors like roasted garlic or herb-infused broth. You can even make your own broth at home. This lets you control the ingredients. Just simmer veggies, herbs, and spices in water for a few hours. Your homemade broth will make this stew even better! To start, gather your ingredients. You will need 1 pound of assorted mushrooms, like cremini, shiitake, and button. Clean the mushrooms and slice them. Next, dice 1 large onion, 2 carrots, and 3 stalks of celery. Finally, mince 4 cloves of garlic. Properly prepping your veggies makes cooking easier. It also helps to build flavor in your stew. Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté these for about 5 minutes until they soften. This step brings out the natural sweetness of the veggies. Stir in the minced garlic and sauté for another 1 to 2 minutes. You want to smell the garlic without burning it. This adds depth to your stew. After sautéing, transfer the veggies to your slow cooker. Add the sliced mushrooms, 4 cups of vegetable broth, 2 teaspoons of dried thyme, and 2 teaspoons of dried rosemary. Don’t forget to season with salt and pepper. Stir everything well. Cover the slow cooker and set it on low for 6 to 8 hours. If you're short on time, set it to high for 3 to 4 hours. The key is to wait until all the veggies are tender. If you want a thicker stew, mix 1 tablespoon of cornstarch with water and add it in the last 30 minutes. Enjoy the rich aroma as it cooks! To boost the taste, use fresh herbs. They add bright notes. You can mix fresh thyme or rosemary into the stew right before serving. This will bring out the flavor even more. If you don’t have fresh herbs, dried ones work well too. Just remember to add them at the start, so their flavors blend in. If you want a heartier stew, cornstarch is your friend. Mix one tablespoon of cornstarch with cold water. Stir it into the stew during the last 30 minutes of cooking. This will help thicken it nicely. Another option is to mash some of the cooked vegetables. This adds body and richness to the stew. Serve your stew in cute bowls. Add a sprinkle of fresh parsley on top for color. A drizzle of olive oil adds a nice touch too. Don't forget crusty bread on the side. It’s perfect for dipping and soaking up all that delicious broth. {{image_2}} If you want more protein, add meat to your stew. Chicken or beef work well. Cut the meat into small pieces. Brown it in the skillet before adding it to the slow cooker. This adds flavor and gives a nice texture. You can also use sausage for a spicy kick. Just slice it and toss it in. This way, you can enjoy a hearty meal. To make this stew gluten-free, check your broth. Some broths contain gluten. Use a gluten-free vegetable broth instead. You can also replace cornstarch with arrowroot powder. Mix it with water before adding it to thicken the stew. This keeps your dish safe for those with gluten allergies. You can change the veggies based on the season. In spring, add asparagus or peas for a fresh taste. In summer, zucchini or bell peppers add color and flavor. In fall, try butternut squash or sweet potatoes for a warm touch. Each season brings new options. This keeps your stew exciting and fresh all year round. After you finish your meal, let the stew cool first. Transfer any leftovers to an airtight container. Store it in the fridge for up to four days. If you want to enjoy it later, freezing is a great option. To reheat, place the stew in a pot on the stove. Heat it over low to medium heat, stirring often. You can also use a microwave. Pour the stew into a microwave-safe bowl, covering it loosely. Heat in short bursts, stirring between each. This helps it heat evenly. If you freeze the stew, it stays fresh for about three months. Use freezer-safe containers or freezer bags. Leave some room in the container for the stew to expand. When ready to eat, thaw it in the fridge overnight before reheating. Enjoy your delicious stew again! Yes, you can! Feel free to swap mushrooms based on what you like. You could use portobello, oyster, or even enoki. Each type brings a unique flavor and texture. Mixing different mushrooms adds depth to the stew. Just remember to keep the total amount around one pound for best results. Absolutely! This stew is perfect for meal prep. You can make a big batch and store it for later. It keeps well in the fridge for about three to four days. Just reheat it when you're ready to eat. It even tastes better the next day as the flavors meld together. You can easily adjust the spice levels to suit your taste. If you like it mild, just use less black pepper. For more heat, consider adding a pinch of red pepper flakes or a splash of hot sauce. Taste as you go, and find the right balance for you. You now have a complete guide to making a delicious vegetable stew. We covered the ingredients, preparation steps, and helpful tips. I shared ways to add protein or adapt it for gluten-free diets. Don’t forget to store leftovers properly and follow reheating tips for the best flavor. With these techniques, you can enjoy a hearty meal any time. Embrace your creativity and make this stew your own!

Slow Cooker Garlic Herb Mushroom Stew

Savor the rich flavors of this Slow Cooker Garlic Herb Mushroom Stew that's perfect for any cozy gathering! With a medley of mushrooms, savory garlic, and fragrant herbs simmered to perfection, this hearty dish is easy to make and ideal for chilly nights. Discover how to prepare this delightful stew with our simple recipe that will have everyone asking for seconds. Click to explore the full recipe and transform your mealtime today!
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Ingredients
  

1 pound assorted mushrooms (cremini, shiitake, and button), sliced

4 cloves garlic, minced

1 large onion, diced

2 carrots, diced

3 stalks celery, diced

4 cups vegetable broth

2 tablespoons olive oil

2 teaspoons dried thyme

2 teaspoons dried rosemary

Salt and pepper to taste

1 tablespoon cornstarch (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Vegetables: Clean and slice all the mushrooms. Dice the onion, carrots, and celery. Mince the garlic.

    Sauté: In a skillet, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5 minutes until softened. Stir in the minced garlic and sauté for another 1-2 minutes until fragrant.

      Combine Ingredients: Transfer the sautéed vegetables to the slow cooker. Add the sliced mushrooms, vegetable broth, dried thyme, dried rosemary, salt, and pepper. Stir everything together until well combined.

        Cook: Cover the slow cooker and set it on low for 6 to 8 hours or high for 3 to 4 hours, until all the vegetables are tender.

          Thicken the Stew: If you prefer a thicker stew, mix the cornstarch with a small amount of water to create a slurry. Stir this mixture into the stew during the last 30 minutes of cooking.

            Serve: Once cooked, taste and adjust seasoning with more salt and pepper if necessary. Serve hot, garnished with fresh chopped parsley.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 4 servings

                - Presentation Tips: Serve the stew in rustic bowls, topped with a sprinkle of fresh parsley and a drizzle of olive oil for added richness. Offer crusty bread on the side for dipping.