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Why You'll Love This batch cooked slow cooker lentil and root vegetables stew for families
- Easy to Make: This recipe is incredibly simple, requiring minimal prep work and effort.
- Perfect for Families: This stew is a great way to feed a crowd, and it's perfect for families with kids.
- Customizable: You can easily customize this recipe to suit your family's tastes by adding or substituting different vegetables.
- Make-Ahead: This recipe is perfect for meal prep, as it can be made ahead of time and refrigerated or frozen for later use.
- Nutritious: This stew is packed with nutritious ingredients, including lentils, vegetables, and lean protein.
- Cost-Effective: This recipe is very cost-effective, as it uses affordable ingredients and makes a large batch.
- Delicious: Most importantly, this stew is absolutely delicious, with a rich, flavorful broth and tender vegetables.
- Slow Cooker Friendly: This recipe is perfect for slow cookers, as it allows the flavors to meld together and the ingredients to cook slowly and evenly.
Ingredient Breakdown
The key ingredients in this recipe are lentils, root vegetables (such as carrots, potatoes, and onions), diced tomatoes, vegetable broth, and lean protein (such as ground beef or turkey). The lentils provide a boost of protein and fiber, while the root vegetables add natural sweetness and texture. The diced tomatoes and vegetable broth create a rich, flavorful broth, and the lean protein adds depth and satisfaction. When selecting these ingredients, look for fresh, high-quality options. For the lentils, choose green or brown lentils, as they hold their shape well and have a mild flavor. For the root vegetables, choose a variety of colors to add visual interest and different flavors. For the diced tomatoes, choose low-sodium or no-salt-added options to control the salt content of the stew.
How to Make batch cooked slow cooker lentil and root vegetables stew for families
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of ground beef and cook, breaking it up with a spoon, until it is no longer pink, about 5-7 minutes.
Chop 2 medium onions, 3 cloves of garlic, 2 medium carrots, and 2 medium potatoes into bite-sized pieces.
Add the browned ground beef, chopped vegetables, 1 cup of lentils, 1 can of diced tomatoes, 4 cups of vegetable broth, and 1 teaspoon of dried thyme to the slow cooker. Season with salt and pepper to taste.
Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side.
Tips for Perfect Results
Make sure to break up the ground beef with a spoon as it cooks to prevent clumps from forming.
Choose fresh, high-quality ingredients to ensure the best flavor and texture in the stew.
Leave about 1 inch of space at the top of the slow cooker to allow for expansion and to prevent the stew from overflowing.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the juices to redistribute.
Try adding different herbs and spices to the stew to give it a unique flavor and aroma.
Make a large batch of the stew and refrigerate or freeze it for later use as a quick and easy meal prep option.
Common Mistakes to Avoid
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Not Browning the Ground Beef Properly:
Fix: Make sure to break up the ground beef with a spoon as it cooks to prevent clumps from forming.
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Overfilling the Slow Cooker:
Fix: Leave about 1 inch of space at the top of the slow cooker to allow for expansion and to prevent the stew from overflowing.
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Not Letting it Rest:
Fix: Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together and the juices to redistribute.
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Not Experimenting with Different Seasonings:
Fix: Try adding different herbs and spices to the stew to give it a unique flavor and aroma.
Variations & Substitutions
Replace the ground beef with an additional cup of lentils or add other protein sources like tofu or tempeh.
Replace the ground beef with an additional cup of lentils or add other protein sources like tofu or tempeh, and use a vegan broth and omit any dairy products.
Use gluten-free broth and be mindful of any gluten-containing ingredients like wheat-based thickeners.
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Add sliced or chopped mushrooms to the stew for added flavor and texture.
Omit the diced tomatoes and add additional broth or other ingredients to maintain the desired consistency.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 3-5 days. Let it cool completely before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3-4 months. Let it cool completely before freezing, and thaw it overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of lentils?
Yes, you can use different types of lentils, such as green, brown, or red lentils. However, keep in mind that the cooking time may vary depending on the type of lentil you use.
Can I add other ingredients to the stew?
Yes, you can add other ingredients to the stew, such as diced bell peppers, chopped kale, or sliced mushrooms. Just be sure to adjust the cooking time and seasoning accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free broth and omit any gluten-containing ingredients.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Simply brown the ground beef and cook the vegetables in the Instant Pot, then add the remaining ingredients and cook on high pressure for 20-25 minutes.
Can I freeze the stew for later use?
Yes, you can freeze the stew for later use. Let it cool completely, then transfer it to a freezer-safe container or bag and store it in the freezer for up to 3-4 months.
How do I reheat the stew?
You can reheat the stew in the microwave, on the stovetop, or in the oven. Simply heat it to an internal temperature of 165°F (74°C) and serve hot.
Can I make this recipe for a large crowd?
Yes, you can make this recipe for a large crowd. Simply multiply the ingredients and cook the stew in a larger slow cooker or Dutch oven.
batch cooked slow cooker lentil and root vegetables stew for families
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and drain them. Peel and chop the carrots and potatoes. Chop the onion and mince the garlic.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes.
- Step 3: Add the onion and garlic. Add the chopped onion and minced garlic to the slow cooker and cook for 5 minutes, until the onion is translucent.
- Step 4: Add the lentils, carrots, and potatoes. Add the lentils, carrots, and potatoes to the slow cooker. Stir to combine.
- Step 5: Add the broth, diced tomatoes, thyme, salt, and pepper. Add the vegetable broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook the stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 7: Serve the stew. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store the stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance.
- Substitution: Swap the carrots for parsnips or turnips if desired.
- Pro tip: Use a slow cooker liner to make cleanup easier.
