Vegetarian Stew in Bread Bowls Recipe

4.5 2 3
Vegetarian Stew in Bread Bowls Recipe
Vegetarian Stew in Bread Bowls Recipe photo by Taste of Home
Publisher Photo

Vegetarian Stew in Bread Bowls Recipe

Read Reviews
4.5 2 3
Publisher Photo
Shortly before we had our third child, my husband wisely got our first slow cooker. This was the first recipe I tried on a cool day. It felt great to both take care of the kids and eat a warm, homemade meal at the end of the day. —Maria Keller, Antioch, Illinois
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 8 -1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 8 -1/2 hours

Ingredients

  • 3 cups cubed red potatoes (about 4 medium)
  • 2 cups chopped celery (about 4 ribs)
  • 2 medium leeks (white portion only), cut into 1/2-inch pieces
  • 1-3/4 cups coarsely chopped peeled parsnips (about 2 medium)
  • 1-1/2 cups chopped carrots (about 3 medium)
  • 1 can (28 ounces) Italian crushed tomatoes
  • 1 can (14-1/2 ounces) vegetable broth
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 8 large sourdough rolls

Directions

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-9 hours or until vegetables are tender.
In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened.
Cut a thin slice off the top of each roll. Hollow out rolls, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls. Yield: 8 servings.
Originally published as Vegetarian Stew in Bread Bowls in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p52

  • 3 cups cubed red potatoes (about 4 medium)
  • 2 cups chopped celery (about 4 ribs)
  • 2 medium leeks (white portion only), cut into 1/2-inch pieces
  • 1-3/4 cups coarsely chopped peeled parsnips (about 2 medium)
  • 1-1/2 cups chopped carrots (about 3 medium)
  • 1 can (28 ounces) Italian crushed tomatoes
  • 1 can (14-1/2 ounces) vegetable broth
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • 8 large sourdough rolls
  1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-9 hours or until vegetables are tender.
  2. In a small bowl, mix cornstarch and water until smooth. Stir into stew. Cook, covered, on high 30 minutes or until thickened.
  3. Cut a thin slice off the top of each roll. Hollow out rolls, leaving 1/2-in.-thick shells (save removed bread for another use). Serve stew in bread bowls. Yield: 8 servings.
Originally published as Vegetarian Stew in Bread Bowls in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2011, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forVegetarian Stew in Bread Bowls

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
smily200089 User ID: 1211441 242012
Reviewed Jan. 18, 2016

"Yum! I have made this many times!"

MY REVIEW
kjones76 User ID: 5020820 192368
Reviewed Dec. 9, 2012

"This was a very good hearty meat alternative meal, the flavors blended well together. This is a keeper."

Loading Image