Easy Autumn Vegetable Stew (Slow Cooker or Stovetop Recipe)
This Autumn Vegetable Stew is the heartwarming, meatless cousin to your favorite beef stew — rich, earthy, and brimming with root vegetables, chickpeas, and aromatic herbs. It’s comforting, budget-friendly, and adaptable to whatever’s in your pantry.
Whether you’re cooking it low and slow in a crockpot, bubbling it on the stovetop, or letting your Instant Pot do the work, this recipe brings all the cozy fall vibes to your table.
This post is all about vegetable stew.
Table of Contents
Why You’ll Love This Stew
This is yet another flexible recipe that I’m sharing. You can either do a straight up veggie stew, or you could totally add meat to it. Whatever you’d like – it’s up to you!
You’ll love this stew because it’s:
- Hearty & nourishing: Loaded with root veggies, beans, and herbs for a filling meal without meat.
- Flexible cooking methods: Choose the crockpot, stovetop, or Instant Pot — whatever fits your schedule.
- Perfect for meal prep: Tastes even better the next day as the flavors meld.
- Naturally gluten-free and vegetarian: With easy swaps for vegan or high-protein variations.
Pro Tip: Add a splash of balsamic vinegar before serving — it deepens the flavor beautifully and adds that perfect touch of acidity.
Ingredient Notes and Substitutions
In our home, it’s key to use quality ingredients. If you have homegrown produce, great! But if not, that’s ok too. In this section, you can find out all the different swaps you can do. It’s all about using what you have on hand.
- Butternut squash makes its appearance again and if you’re not keen on using it there are some substitutes. Butternut, acorn, or kabocha squash can all be used interchangeably. Even sweet potatoes are a great substitute if you’re out of squash.
- Carrots and parsnips – although I usually have carrots on hand for all kinds of stews, soups, and sauces there may be times when I don’t, or you don’t. Parsnips seem to be an unsung heres for fall dishes. Have you ever had mashed parsnips?! Yum! I digress though. If you don’t have carrots or parsnips, try turnips, rutabaga, or celery root (celeriac). These all hold up beautifully in stews and add a similar earthy sweetness.
- Potatoes – you can use any type of potato you want in this dish. Use Yukon golds, red potatoes, or even fingerlings. Russets can work too but may break down a little more during cooking.
- Greens – stews are another way to get greens in your diet. Use greens like kale, spinach, Swiss chard, collard greens, or beet greens make excellent alternatives. Add these at the end.
- Chickpeas are great for a protein option, but if you don’t have them on hand, swap in white beans, lentils, or black beans for a different flavor and texture.
- Add meat or tofu – if you don’t want a vegetarian version, that’s perfectly ok! Consider adding in crumbled Italian sausage, shredded chicken, or diced tofu — depending on your dietary preferences. These options can help make the stew more filling.
- Vegetable Broth – If you’re out, use chicken broth (for non-vegetarians) or even water plus a bouillon cube or a spoonful of miso paste for depth of flavor.
- Balsamic Vinegar Finish – You can substitute with a splash of red wine vinegar or apple cider vinegar for a touch of acidity and brightness.
- Herbs – Use whatever you have on hand. If you’re out of thyme or rosemary, try oregano, sage, or herbes de Provence.
- Tomato Paste – Adds richness, but if you don’t have any, use a few tablespoons of crushed tomatoes or even a bit of ketchup (yes, it works in a pinch!). It’s also a great way to thicken up the stew.
- Garlic and Onion – If you’re out of fresh, you can use ½ teaspoon each of garlic powder and onion powder for every clove or small onion.
Again, this is a super flexible recipe. So don’t sweat it if you don’t have the ingredients listed below. Use the above for all your swaps.
Step-by-Step Overview
1. Prep Your Veggies
Chop your carrots, parsnips, potatoes, and any other root vegetables you love. Dice the onions, mince the garlic, and keep everything roughly similar in size for even cooking.
2. Sauté for Flavor
In a large pot (or your Instant Pot’s sauté function), heat olive oil and cook the onions until soft. Add garlic, tomato paste, and herbs — this step builds a flavorful base.
3. Add the Veggies & Broth
Toss in your chopped vegetables, chickpeas, diced tomatoes, and broth. Season with salt, pepper, and a pinch of smoked paprika or thyme.
4. Simmer (or Slow Cook)
Let it bubble gently on the stovetop for 35–40 minutes, until the vegetables are fork-tender.
If using a slow cooker, set on LOW for 6–7 hours or HIGH for 3–4 hours.
For an Instant Pot, cook on HIGH pressure for 10 minutes, then quick release.
5. Adjust & Serve
Taste and adjust seasoning. Stir in balsamic vinegar just before serving. Garnish with parsley and serve with warm crusty bread or a scoop of mashed potatoes.
Autumn Vegetable Stew
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 carrots sliced
- 2 parsnips sliced (optional)
- 2 medium potatoes cubed
- 1 small sweet potato peeled and cubed
- 2 cups butternut squash cubed
- 1 15 oz can chickpeas, drained and rinsed
- 1 14.5 oz can diced tomatoes
- 4 cups vegetable broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp rosemary
- Salt & pepper to taste
- 1 tbsp balsamic vinegar added at the end
- Fresh parsley for garnish
- Optional add-ins: kale green beans, corn, or lentils for extra texture.
Instructions
- Wash, peel, and chop all vegetables into bite-sized pieces. This helps everything cook evenly and gives the stew a hearty, rustic texture.
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add diced onions and sauté for 3–4 minutes until translucent. Stir in garlic, carrots, and celery. Cook for another 2–3 minutes until fragrant.
- Add potatoes, butternut squash, and parsnips (or turnips) to the pot. Stir in tomato paste, thyme, rosemary, and a pinch of salt and pepper. Let it cook for 2–3 minutes to bring out the flavors.
- Pour in the broth, add diced tomatoes, and toss in the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 35–40 minutes, or until all vegetables are tender.
- Once the vegetables are soft, stir in chickpeas and simmer for another 5 minutes. Taste and adjust seasoning as needed.
- Remove the bay leaf, then stir in balsamic vinegar for a deep, rich flavor (optional, but highly recommended!). Garnish with fresh parsley or thyme.
- Serve with warm bread, biscuits, or even over mashed potatoes for a cozy fall meal.
Serving Suggestions
This stew pairs beautifully with:
- Mashed potatoes – Serve a scoop of stew on top for ultimate comfort food.
- Rustic bread – Ideal for soaking up all that delicious broth.
- Brown rice or quinoa – Adds protein and makes it more filling.
- Topped with grated Parmesan – For a cozy, savory touch (optional if keeping vegan).
This post was all about vegetable stew.
