Home Recipes Slow Cooker Beet Pumpkin Stew

Slow Cooker Beet Pumpkin Stew

by Tina

This has turned out to be one of my favorite slow cooker meals so far! Such a wonderful color and loaded with nutrients. This slow cooker beet pumpkin stew is truly winter inspired comforting meal. Here I also added shiitake mushrooms, rosemary and lemon for a twist. It is a stew so great in combination with quinoa or buckwheat, as a side dish or as a part of a salad. I also love it mashed as a warm red sauce on my zucchini pasta. My favorite combo’s always seem to have cooked and also lots of uncooked ingredients to make it complete texture, nutrients and flavor wise.

I made my veggie stew in my slow cooker, love the fact that it cooks the food on a low temperature which means more nutrients kept whole. And it is so convenient once you got all your ingredients in the pot, no fuss cooking! This recipe can also be prepared in a regular cooking pot on the stove but the cooking time will be different of course.

Ingredients for 4 portions of this delicious slow cooker beet pumpkin stew are,

  • 3 cups of pumpkin cubes, about 1/2 to 3/4 of an inch
  • 3 cups of beets cubed, same size
  • 1 and 1/2 cup of parsnip, same sized cubes
  • 1/4 cup of fresh rosemary leaves
  • 1 cup of small pearl onions
  • 150 grams/ 5 ounces of shiitake mushrooms, sliced
  • 2 cloves of garlic, crushed or sliced
  • 1 and 1/4 cup of hot water
  • 1 Tbsp. lemon- or orange zest ( organic )
  • 1 Tbsp. coconut- or olive oil
  • a few fresh basil leaves or flat parsley for garnish, optional
  • 1/2 to 1 tsp. pink salt to taste
  • black pepper to taste

The pot of my Crock Pot can be placed on the stove which is great so I always soften my onion, garlic and here also the mushroom slices, about 6 to 8 minutes. You can also soften the onions etc. in the coconut oil until soft and add it when soft to the slow cooker.

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Add the remaining ingredients, herbs and seasonings and put the lid on the slow cooker. Just keep in mind that every time you open the pot you need to add about 15 o 20 minutes to the cooking time. I always stir and taste an hour and a half before done, just checking for flavor and cooking time.

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Set it on low and let it cook for 4 to 5 hours.

I love the fact that slow cooked meals taste “cooked” flavor- and texture wise while it all stays below an actual cooking point. All the juices are kept in the meal.

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I ate mine on raw zucchini pasta, a great combo of cooked and raw! Also added about a 1/4 cup of walnuts for crunch and omega 3’s.

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I have more vegan slow cooker meals if you are interested! Check out my Hungarian Cabbage Rolls, Spicy Root Vegetables and Shepherd’s Pie, all vegan, oil free and delicious.

Have a great day and njoy some good food!

Tina xo
ps. If you ever had kidney stones or currently have a kidney stone, refrain from drinking beet juice until you get the all-clear from your doctor.


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