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Rustic Autumn Harvest Slow Cooker Stew

08/03/2025 by Nathaniel Lee

If you’re craving a cozy, filling dish that just about cooks itself, then this rustic stew is for you. Earthy root vegetables, tender beans, and fragrant herbs all mingle in a simmering slow cooker, filling your kitchen with mouthwatering aromas. It’s a simple way to transform everyday ingredients into a hearty feast.

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Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 2 cups diced butternut squash
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 2 cups vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
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Instructions

Begin by warming the olive oil in a skillet over medium heat. Sauté the onion, carrots, and celery until they start to soften and lightly brown, about five minutes. Add the minced garlic and stir for another minute, taking care not to let it burn.

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Transfer the sautéed vegetables into your slow cooker. Stir in the butternut squash, diced tomatoes, and cannellini beans. Pour in the vegetable broth, then sprinkle in the thyme and rosemary, along with a generous pinch of salt and pepper. Give everything a gentle stir so the flavors mix evenly.

Set your slow cooker to low, cover, and let the stew cook for six to eight hours. If you prefer a shorter cooking time, set it to high for three to four hours. You’ll know it’s ready when your vegetables are fork-tender and your kitchen is filled with the savory scent of herbs.

Once the stew is done, taste and adjust the seasonings with more salt or pepper if needed. Serve it hot in big bowls, maybe with crusty bread on the side.

This recipe is perfect for busy weeknights, cozy weekends, or any time you need a comforting meal with minimal effort. Its veggie-forward mix is naturally low in saturated fat, and you can easily add chicken or beef if you’d like extra protein. Swap in sweet potatoes, parsnips, or any seasonal vegetables you have on hand. No matter how you tweak it, this stew captures all the flavors of comfort in a single pot—ideal for anyone looking for warmth, nourishment, and simplicity.

Nathaniel Lee
Nathaniel Lee

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.

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