Crockpot Stew

Easy to prepare and easy to change around

crockpot stew ready to eatThis crockpot stew recipe was submitted by Leslie Rozenhart.

It's a dish for the crockpot you have lurking at the back of your cupboard. It's easy to make and you can substitute ingredients depending on what you have on hand.

White kidney beans or black beans can be substituted for the chickpeas, a couple of stalks of celery for the zucchini, and 2 or 3 fresh ripe tomatoes will work just as well as canned (and fresh is better for you!).


  • 1 medium onion, halved and sliced
  • 1 medium carrot, halved and chopped
  • 1 medium zucchini sliced (or 23 stalks of celery)
  • 2 cloves garlic chopped
  • 1 tbsp. curry powder
  • 2 cups of stock - vegetable, chicken, or beef
  • 1 14 oz can diced tomatoes (or 2 - 3 fresh)
  • 1 19 oz can chickpeas, rinsed and drained
  • 2 tbsp chopped fresh cilantro, mint, or parsley
  • chicken or beef - optional

Chop your veggies and gather all your ingredients.

onions, carrots, zucchini, and garlic

stock,chickpeas, and tomatoes

Combine all the ingredients except the fresh herbs in your crockpot or slow cooker. I'm a big fan of slow cookers but for this recipe I used an old fashioned crockpot in the oven. Either way would work well.

organic grass fed stewing beefYou can enjoy this as a vegetarian dish or if you prefer you can add meat to the mix. I added some organic, grass fed, stewing beef.

Simmer gently for 6 - 8 hours.

Before you serve, stir in the fresh herbs, taste for seasoning, and adjust if needed.

You can serve this dish with a big salad, with couscous or brown rice or with naan bread. There's lots of sauce so you may need something to mop it up with. Enjoy!

Serves 4.

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